Lofthouse Style Snowman Sugar Cookies

Ingredients

• 2 1/3 cups all-purpose flour
• 2 1/2 Tbsp cornstarch
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened but still slightly firm
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup sour cream, don't use light
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 12 Tbsp unsalted butter, softened
• 3 3/4 cups powdered sugar
• 1/4 cup half and half
• Pretzel sticks, for arms
• Red, green and black store-bought or homemade icing,**
• Orange slice candy, for noses

Directions

1. In a large bowl, whisk the flour, cornstarch, baking powder, baking soda and salt for 20 seconds, then put the bowl aside. In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar together until they are evenly combined.
2. Add the egg and mix it in, then blend in the sour cream, vanilla extract and almond extract. Turn the mixer to low and gradually work in the flour mixture, mixing just until the dough comes together. Cover the bowl and refrigerate the dough until it is firm enough to roll, about 2 hours.
3. During the last 10 minutes of chilling, heat the oven to 350 degrees. Line 2 baking sheets with silicone baking mats or parchment paper.
4. Take half of the dough out of the refrigerator. Roll it into 9 balls that are 1 1/4-inch and 20g each, 9 balls that are 1-inch and 14g each, and 9 balls that are 3/4-inch and 9g each. If the dough is a bit sticky, spray your hands with non-stick cooking spray as needed.
5. To make each snowman, arrange 3 balls from largest to smallest on the prepared baking sheets, with the edges barely touching and each snowman about 3-inches from the next. Press the balls down so they are between 1/2-inch and 1/4-inch thick.
6. Bake until the cookies are almost set, about 10 – 12 minutes; they should not look raw in the centers. Cool them on the baking sheet for about 5 minutes, then move them to a wire rack to finish cooling. If you want to help keep them from drying out, transfer them to an airtight container when they are about halfway cool.
7. Press 1 pretzel stick into each side of the cookies to make arms. Use the remaining dough the same way.
8. When the cookies are cool, spread them with vanilla frosting. Adding a small amount of frosting to each round and then smoothing it outward with an offset spatula works well.
9. For the frosting, beat the butter, powdered sugar, half and half and vanilla in the bowl of a stand mixer fitted with the paddle attachment until the frosting is light and fluffy.
10. Cut or tear off a small piece of orange candy, then roll and shape it into a tiny carrot nose and place it on the cookies. Decorate with icing as desired. Add mini M&M's for buttons. Store the cookies in an airtight container in a single layer.