Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.

2. In medium bowl, whisk or sift together flour, baking soda and salt. Set aside.

3. In bowl of large stand mixer fitted with paddle attachment, combine butter and sugar. Beat on medium speed for 1-2 minutes, until light and fluffy.

4. Add egg, vanilla, sour cream and creamer, mixing until well combined.

5. Add flour mixture while mixer is off. Mix on low speed until almost combined and just a few streaks of flour remain. Stop mixer and finish mixing by hand using a rubber spatula, being sure to scrape bottom and sides of bowl well.

6. Scoop dough out into golf-ball sized scoops onto baking sheets—you should get about 20 cookies. Bake for 16-18 minutes, until cookies are puffed and just starting to take on color around the edges.

7. Let cookies cool completely before frosting.

8. To make frosting, beat butter on medium using an electric mixer, until creamy and light in color (about 1 minute). Add powdered sugar, 3 Tbsp creamer, vanilla and salt, mixing until light and fluffy. If frosting is too thick, slowly stream in remaining spoonful of creamer, a little at a time, until you reach desired texture.

9. Put a generous dollop of frosting on top of each cookie and spread around evenly overtop. Finish with a big pinch of sprinkles or other decorations.

10. For best taste and texture, store in airtight container and enjoy within 2-3 days. Cookies and frosting can both be made in advance, and cookies can be stored in freezer for up to 2 month. Frosting can be frozen for 2 months or refrigerated for 2 weeks. Make sure to store with plastic pressed tightly to the top so it doesn’t form a crust. Allow it to come to room temperature and re-whip before using.