1-Preheat your oven: Start by preheating your oven to 350°F and lining two baking sheets with parchment paper or silicone mats for easy cleanup.

2-Whisk dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a bowl; set it aside to blend the dry ingredients evenly.

3-Cream butter and sugar: In another bowl, cream the butter using an electric mixer until it’s smooth, then add the sugar and mix until light and fluffy for that perfect texture.

4-Add egg, vanilla, and sour cream: Next, beat in the egg and vanilla extract until everything combines smoothly, followed by incorporating the sour cream for moisture.

5-Combine dry and wet ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low until just combined to keep the dough tender.

6-Scoop and prepare dough: Scoop heaping tablespoon portions of dough onto your prepared sheets, spacing them about two inches apart. Pat the dough down slightly with damp hands for an even shape before baking.

7-Bake cookies: Bake for about 11 minutes until the edges turn light golden, then let them cool fully.

8-Prepare buttercream frosting: For the buttercream, cream the butter and powdered sugar until smooth, add vanilla and milk, and mix to a spreadable consistency.

9-Frost the cookies: Frost the cooled cookies for a finishing touch. Remember, as noted in our shortbread cookies recipe, using room temperature ingredients helps achieve the best results.