1 hour before baking this recipe set out the egg and butter to ensure it’s at room temperature.

In a large mixing bowl add in room temperature butter and sugar. Cream them together with an electric mixer on low-medium speed until fluffy (about 1 minute).

Add in the egg and mix on low speed until combined.

Add in sour cream, sourdough discard, baking powder, baking soda, vanilla extract, and corn starch. Mix on low-medium speed until combined.

Add in flour and mix until combined on medium speed. Scrape down the sides of the bowl to incorporate any excess flour. The dough will be sticky.

Place a lid or Saran Wrap over the top and chill in the fridge for 1 hour OR in the freezer for 30 minutes.

When dough is done chilling, preheat the oven to 375 degrees Fahrenheit.

Take dough out of the bowl and place on a light floured counter. Add a dusting of flour on top of the dough as well so it’s not sticky.

Roll the dough out until it’s ½ inch thick.

Use a large circle (around 3 inch) cookie cutter to cut out the cookies.

Ball excess dough up, roll it out to ½ inch again and cut out more cookies until dough is used up.

Place cookies on a parchment lined sheet pan about 1 inch apart.

Bake for 12-14 minutes or until done. Avoid over baking them. If your cookie cutter is a different size baking time may differ.

While cookies are baking make the frosting by adding butter, milk, powdered sugar, vanilla, and optional - 5-7 drops natural red (or other color) food coloring to a mixing bowl.

Use an electric mixer to combine the ingredients and form the butter cream. Set aside for now.

When cookies are done baking, immediately remove them from the pan and place on a wire cooking rack.

When cooled spread or pipe buttercream frosting on the cookies and add sprinkles (optional). Enjoy!