SOFT LOFTHOUSE SUGAR COOKIES

In a medium bowl, whisk together the cake flour, cornstarch, baking powder, and salt; set aside.
In a large mixing bowl, beat together the butter and sugar until combined and it’s light and fluffy. Add in the egg, vanilla extract, and almond extract. Stir to combine. Then, add in the sour cream or greek yogurt and mix well until combined.
Add the dry ingredients to the wet, and mix until just combined. Cover with plastic wrap and chill in the fridge for at least 1 hour.
Preheat the oven to 350F. Line a baking sheet with parchment paper; set aside.
Once chilled, remove the dough from the fridge. Scoop out the dough into balls (~3 tbsp of dough for each cookie), dust your hands with powdered sugar, and roll into balls.
Place the cookie dough balls to the prepared baking sheet, about 3 inches apart. Use the bottom of a glass dipped in powdered sugar to slightly flatten the cookies (they should be about ½” thick).
Bake for 9-11 minutes, until just lightly golden, rotating the baking sheet halfway through. 
While the cookies are cooling completely, beat the butter for the frosting until light and creamy.
Add in the powdered sugar, vanilla extract, and heavy cream. Beat until light and airy. 
Frost cookies with the frosting, leaving a small rim on the outside. Then place ~1 tsp of @oat.haus sugar cookie granola butter on top of the frosting, and then gently spread and swirl. Top with sprinkles.
Enjoy!