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Laura's Cookies Copycat · 2.5-hour version
Gather this
0 / 13 checkedDough
Almond icing
Make it happen
2 hr 15 min- 01
Make the dough
Cream butter and sugar for 2–3 minutes. Beat in eggs one at a time, then vanilla and sour cream. Whisk flour, baking powder, and salt separately; gradually mix dry ingredients into wet, stopping as soon as combined.
- 02
Freezer-chill
Cover the bowl tightly and freeze for 45 minutes. Check at 25 minutes: the dough should become very cold and firm enough to roll, not frozen solid.
- 03
Preheat and prepare
Near the end of the chill, heat oven to 350°F and line baking sheets with parchment.
- 04
Roll and cut
Lightly flour the counter and roll dough ⅜ inch thick. Cut shapes and transfer to parchment-lined trays.
- 05
Freeze the trays
Skip the long refrigerator chill. Freeze each finished tray for 7–10 minutes to quickly firm the butter.
- 06
Bake pale
Bake at 350°F for 9–11 minutes. Start checking at 9 minutes. Keep the cookies pale rather than waiting for golden edges.
- 07
Cool and frost
Leave cookies on the sheet 3 minutes, then transfer to a rack. Whisk powdered sugar, milk, almond extract, and salt until thick and smooth. Once cookies are fully cool, frost and let icing set 20–30 minutes.