Stop what you're doing. Seriously, put it down and grab the butter and the sugar. You need these incredible sour cream confetti cookies in your life. They're everything you'd want in a birthday-cake-turned-cookie, light and pillowy. There's nothing dense nor crunchy about these cookies, they're soft as sugar clouds on your tongue.
If you haven't noticed - the Spoontang Kitchen's actual space looks a little different these days. We moved from Brooklyn to the Upper East Side of Manhattan a little over three weeks ago. I'm slow to unpack, still living half out of boxes and my terrible memory of where I've placed the whisks. So it's a birthday of sorts, even if mine is still half a year away on the other side of summer, it's a time for something new. Something bright. These cookies are exactly what you need for spring, for that time of reset and renewal. Bright and celebratory and impossibly soft.
recipe adapted from milk bar life.
6 tbsp butter
1 cup sugar
1/2 cup sour cream
1 tbsp vanilla extract
2 cups flour
1 tsp baking powder
1/2 tsp kosher salt
1/4 cup rainbow sprinkles
Preheat oven to 350.
Cream butter and sugar together in mixer until light and fluffy (about 2-3 minutes). Add egg, sour cream, and vanilla. Beat until combined. Sift together flour, baking powder, and salt and add to mixture, beating until well combined. Add sprinkles and beat until throughly distributed.
On a silpat-lined baking tray, scoop dough into 1 tbsp size balls. You can even them out or leave them relatively unformed, as I did. Bake at 350 for 7-9 minutes for small cookies and 10-11 minutes for larger cookies. Remove when tops begin to take on a golden brown color. Cookie should still be soft to the touch. Allow to cool completely before attempting to remove from silpat.