Frosted Halloween Sugar Cookies

Directions

1. In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until smooth. Beat in the egg, sour cream, vanilla extract, and almond extract until well combined.
2. Sift the cake flour, baking powder, baking soda, salt, and cornstarch through a fine-mesh strainer into the wet mixture. Gently fold the dry ingredients into the wet until just incorporated.
3. Cover the dough and refrigerate for 1 hour.
4. Preheat your oven to 350°F. Line a baking sheet with a silicone mat or parchment paper.
5. Using a medium cookie scoop, portion out 18 mounds of dough. Roll each into a ball and place on the prepared sheet. Lightly press each ball down with the palm of your hand.
6. Bake for 10 minutes. Let the cookies rest on the hot pan for 2–3 minutes, then transfer them to a sheet of wax paper to cool completely.
7. In a bowl, beat the remaining butter, salt, vanilla, heavy cream, and powdered sugar until light and fluffy. Divide the frosting into two bowls and tint each with orange or purple gel coloring if desired.
8. Spread the frosting onto the cooled cookies and top with sprinkles.
9. Store the cookies in an airtight container at room temperature for up to 3–4 days.