Make about 2 dozen cookies


1/2 cup (1 stick) unsalted butter 1 cup sugar 1/4 teaspoon kosher salt 3 eggs 1/2 teaspoon pure vanilla extract 1/4 cup sour cream 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder
Vanilla Glaze


1 1/4 cups confectioners’ sugar, sifted 2 tablespoons light corn…

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    This recipe tastes great, both the cookies and the frostings, but for some reason the cookies themselves came out a bit flatter than I would like. Any suggestions to make them thicker?



      Hi there! There are a few things that could account for your results. In Step 2, the recipe calls to cream your butter and sugar until it’s light and fluffy. It’s possible your butter was a little too cold to start out with or that you didn’t mix quite as long as was needed — either of which could prevent nice air pockets from forming in your cookies. One good indicator that it’s ready is that the mixture has lightened in color to almost white, thanks to all of that air. It’s also possible that your oven temperature is a little off. If it’s too cool, the cookies may rise and then fall a bit. We like to keep an inexpensive oven thermometer in the oven to make sure it’s as hot as we expect it to be. Hope this helps!


    what if i dont want to use eggs? as i am vegeterian

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