Ingredients

• 0.5 cups butter
• 1 cup white sugar
• 0.5 teaspoons baking powder
• 0.25 teaspoons baking soda
• 0.25 teaspoons salt
• 0.5 cups sour cream
• 1 large egg
• 0.5 teaspoons vanilla extract
• 2.67 cups all-purpose flour

Instructions

1. 1 Beat butter in a large bowl with an electric mixer at medium speed 30 seconds. Beat in sugar, baking powder, baking soda, and salt. Beat in sour cream, egg, and vanilla. Beat in as much flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Chill, covered, until easy to handle, 1 to 2 hours.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 On a well-floured work surface, roll half of dough at a time to 1/8-inch thickness. Cut out squares with a 2-inch cookie cutter. Place half of squares on ungreased cookie sheets.
4. 4 Prepare Brown Sugar-Cinnamon filling (or prepare desired filling from Cook's Note, below). Beat butter in a small bowl with an electric mixer at medium speed 30 seconds. Add dark brown sugar, flour, cinnamon, and salt. Beat until combined.
5. 5 Spoon 1/2 teaspoon filling onto center of each. Top with remaining squares. Seal edges using floured fork tines.
6. 6 Bake until edges are firm and bottoms are very lightly browned, 6 to 8 minutes. Transfer cookies to a wire rack; cool.
7. 7 For glaze, whisk confectioner's sugar, milk, and vanilla extract together in a small bowl. For brown sugar-cinnamon variation, add a dash of ground cinnamon.
8. 8 Tint glaze with a few drops of food coloring as desired; spread on cooled cookies, leaving a 1/2-inch border. Add desired sprinkles or sanding sugar. Let stand until set.

Nutrition per serving