Food Coloring

Got the recipe from here

For the Cookies:
6 c flour, divided
1 tsp baking soda
1 tsp baking powder
1 c butter, at room temperature
2 c sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 c sour cream

For the Frosting:
1 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons heavy cream
food coloring
Sprinkles

In a medium bowl, sift 5 cups of flour,

baking soda,

and baking powder. set aside.

In stand mixer with the flat attachment, cream the butter

and sugar

until light and fluffy,

about 3 minutes. Scrape down the sides of the bowl with a rubber spatula, then add the eggs, one at a time beating until each is incorporated.

Add the vanilla

sour cream

beat until combined.

Add the dry ingredients

and beat at low speed until just combined,

scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour).

Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.

Preheat the oven to 425 degrees. Spray 2 baking sheets with Pam non-stick cooking spray, set aside.

Generously flour a work area and rolling pin.

With a rolling pin, roll the dough out to 1/4-inch thickness. Using a cookie cutter, cut out cookies

and transfer to baking sheet.

Bake for 7-8 minutes, until pale golden.

Immediately transfer cookies to a wire rack to cool.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency. Add food coloring.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container.

Recipe

For the Cookies:
6 c flour, divided
1 tsp baking soda
1 tsp baking powder
1 c butter, at room temperature
2 c sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 c sour cream
For the Frosting:
1 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons heavy cream
food coloring
Sprinkles

In a medium bowl, sift 5 cups of flour, baking soda,
and baking powder. set aside.
In stand mixer with the flat attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula, then add the eggs, one at a time beating until each is incorporated.
Add the vanilla, sour cream. beat until combined.
Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour).
Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
Preheat the oven to 425 degrees. Spray 2 baking sheets with Pam non-stick cooking spray, set aside.
Generously flour a work area and rolling pin.
With a rolling pin, roll the dough out to 1/4-inch thickness. Using a cookie cutter, cut out cookies and transfer to baking sheet.
Bake for 7-8 minutes, until pale golden.
Immediately transfer cookies to a wire rack to cool.
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency. Add food coloring.
Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container.