1 Mix the dry components: Whisk the flour, baking powder, baking soda, and salt collectively in a bowl and set to the facet.
2 Make the cookie dough: Within the bowl of a stand mixer, beat butter and sugar collectively till gentle and fluffy, about three minutes. Beat within the eggs separately, scraping down the bowl after every addition.
Beat within the vanilla and bitter cream till mixed. Then, in two separate additions, beat within the flour, scraping the bowl after every addition. This may create a mushy and fluffy dough.
three Fold the dough briefly within the bowl: Utilizing a stiff rubber spatula, fold the dough a couple of instances contained in the bowl – scoop down the facet of the bowl and beneath the batter, then elevate up and fold the dough over on itself. Give the bowl 1 / 4 flip and repeat. Repeat this a couple of instances till the dough is clean.
Four Chill the dough: Press a chunk of plastic wrap towards the floor of the dough and refrigerate the dough for a minimum of three hours so it corporations up, or as much as in a single day. (Switch the dough to a separate bowl when you want the blending bowl for one thing else.)
5 Preheat the oven: As soon as the dough has chilled and also you’re able to bake, preheat the oven to 350°F with a rack within the middle place. Line two baking sheets with parchment paper.
6 Form the cookies: Flippantly flour the counter. Utilizing a medium (1 half tablespoon) cookie scoop, scoop out a number of the dough and drop on the counter. Gently roll the dough towards the counter and between your palms to kind a spherical ball. Brush off any extra flour and place the ball on the cookie sheet.
Repeat scooping and rolling extra cookie dough balls till the sheet pan is stuffed, spacing the cookies a number of inches aside. Cowl the remaining dough and return it to the fridge.
7 Press the cookies flat: Dip the underside of a consuming glass in flour and use it to press the cookies on the cookie sheet to about 1/Four-inch thick. Re-flour the consuming glass as wanted to forestall sticking.
eight Bake the cookies: Bake the primary tray of cookies within the middle of the oven for 11 to 13 minutes. When finished, the cookies ought to be barely puffed, dry on the highest, pale across the edges, and (when lifted with a skinny spatula) barely golden on the bottoms.
Allow them to cool for five minutes on the tray earlier than transferring them to a wire rack to chill.
Form and bake the remaining cookies like the primary.
9 Make the frosting: Utilizing the paddle attachment, beat the butter within the bowl of a stand mixer till creamy. Add half of the powdered sugar, the vanilla, and the salt, and beat on low to mix for a minute. Add the remaining powdered sugar and 1 tablespoon of milk, and beat for an extra minute.
The frosting ought to be fluffy, pale, and spreadable. Whether it is extra stiff than you want, beat in an extra tablespoon of milk.
To paint the frosting pink (or another colour), add a couple of drops of meals coloring and blend to mix. (I used about 2 drops every of deep pink and purple meals gel for my cookies.)
10 Frost the cookies: Unfold the frosting on the cooled cookies and beautify with sprinkles.
11 Retailer the cookies: These cookies maintain nicely in an hermetic container at room temperature for as much as three days, separated by layers of parchment so that they don’t stick to one another.