Lofthouse-style frosted sugar cookies

Whisk the flour, baking powder, baking soda, salt and cornstarch together in a large bowl.

In a second large bowl, cream the room temperature butter with the granulated sugar on medium to medium-high until combined and fluffy.

Beat in the egg, the vanilla extract and the almond extract if using, until combined with no lumps of butter, scraping the bowl down.

Mix in the sour cream.

Add the dry mixture to the wet and fold it in with a spatula, or mix on low and finish by hand; stop as soon as it is combined, as overmixing toughens the cookies.

Wrap the dough loosely and shape it into a disc.

Chill at least one hour, or up to three days in the fridge; it freezes for a few months well wrapped in a freezer bag.

Towards the end of the chill, preheat the oven to 375.

Roll the dough out to about a quarter inch thick on a liberally floured surface, flouring the top of the dough and the rolling pin and keeping the dough moving.

Cut rounds with a two and a half to three inch circle cutter, flouring the cutter between cuts, and place them on a rimmed baking sheet lined with parchment paper or a silpat, not touching.

Re-roll the scraps and cut the rest of the cookies.

Bake at 375 for eight to nine minutes, until the edges are just taking on colour, then cool.

Cream the room temperature butter for the frosting in a medium bowl.

Beat in the powdered sugar.

Add the vanilla extract and a little gel food coloring, adding more colour as needed.

Drizzle in a tablespoon or two of milk while mixing.

Swipe about a tablespoon of frosting onto the centre of each cooled cookie and turn it to leave a circle of frosting in the middle.

Add sprinkles over the bowl so the loose ones fall back in.

Store up to a week in an airtight container in the refrigerator, or freeze up to two months unfrosted, thawing and frosting before serving.