The Keeper of the Cheerios

Using a standing mixer, beat the butter and sugar on medium-high speed

until nice and fluffy.

Add egg and beat until combined.

Reduce speed and add sour cream and vanilla and beat until well

combined, scraping down sides of bowl

In a separate bowl, whisk in the flour, cornstarch, baking soda, baking

powder, cream of tartar and salt and whisk together.

Turn the mixer on low and slowly add the dry ingredients to the wet

ingredients and mix

until combined.

Cover the bowl with plastic wrap and refrigerate for 1 hour.

Preheat oven to 350 degrees and line two cookie sheets with parchment paper

Remove half of the dough from fridge.

Working with a 1-tablespoon-sized piece of dough at a time, roll into

a round ball.

Place dough ball onto the prepared baking pan and use the bottom of a

glass cup to press and evenly flatten.

Bake on middle rack in preheated oven for 9-13 minutes or until the

cookies are just starting to turn golden (NOT brown) on the edges

Remove from oven and allow to cool completely on the sheet. Cookies

will continue to cook while they cool. Repeat with remaining dough.

To make the butter cream frosting:

Cream butter in a stand mixer or using your hand mixer for 3 minutes

until light and fluffy.

Add salt, vanilla then slowly add 2 cups of powdered sugar and beat until

smooth.

Add heavy cream, 1 tablespoon at a time then add the remainder of

powdered sugar until desired consistency and taste is reached and

continue to beat until smooth.

Add in a few drops of pink gel food coloring

Once cookies have cooled completely, frost and add sprinkles

Allow frosting to set before enjoying!