• 1 hour before baking this recipe set out the egg and butter to ensure it’s at room temperature.

Make Cookie Dough

• In a large mixing bowl add in room temperature butter and sugar. Cream them together with an electric mixer on low-medium speed until fluffy (about 1 minute).
• Add in the egg and mix on low speed until combined.
• Add in sour cream, sourdough discard, baking powder, baking soda, vanilla extract, and corn starch. Mix on low-medium speed until combined.
• Add in flour and mix until combined on medium speed. Scrape down the sides of the bowl to incorporate any excess flour. The dough will be sticky.

Chill Dough

• Place a lid or Saran Wrap over the top and chill in the fridge for 1 hour OR in the freezer for 30 minutes.

Cut Out Cookies

• When dough is done chilling, preheat the oven to 375 degrees Fahrenheit.
• Take dough out of the bowl and place on a light floured counter. Add a dusting of flour on top of the dough as well so it’s not sticky.
• Roll the dough out until it’s 1/2 inch thick.
• Use a large circle (around 3 inch) cookie cutter to cut out the cookies.
• Ball excess dough up, roll it out to 1/2 inch again and cut out more cookies until dough is used up.
• Place cookies on a parchment lined sheet pan about 1 inch apart.

Bake Cookies

• Bake for 12-14 minutes or until done. Avoid over baking them. If your cookie cutter is a different size baking time may differ.

Make Frosting

• While cookies are baking make the frosting by adding butter, milk, powdered sugar, vanilla, and optional - 5-7 drops natural red (or other color) food coloring to a mixing bowl.
• Use an electric mixer to combine the ingredients and form the butter cream. Set aside for now.

Cool and Frost Cookies

• When cookies are done baking, immediately remove them from the pan and place on a wire cooking rack.
• When cooled spread or pipe buttercream frosting on the cookies and add sprinkles (optional). Enjoy!