Vanilla Cut-out Cookies:

1. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.
2. Add egg and vanilla, mixing until thoroughly combined.
3. In a large bowl, whisk together flour, baking powder, and salt.
4. Add ¹/₃ of the flour mixture to butter mixture, mixing on low until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
5. Wrap dough in cling film, then press into a patty shape about 1-inch thick. Place wrapped dough in fridge for at least 30 minutes to rest and chill.
6. When you’re ready to bake your cookies, heat oven to 375°F. Line baking sheets with parchment paper.
7. Set dough on lightly floured work surface, then sprinkle flour atop dough. With a rolling pin, roll out dough to ¼" thick.
8. Using whatever cookie cutter(s) you like, cut out cookies and transfer to prepared baking sheet. ^[2]
9. Bake for 7–9 minutes, depending on the size of your cookies. Cookies are done when puffy with barely golden, set edges.
10. Transfer baking sheet to wire rack. Let cookies cool for a few minutes on baking sheet, then transfer cookies to wire rack and allow to cool completely.
11. While first batch is in oven, gather dough scraps and repeat steps until you’ve used up all the dough. ^[3]
12. Allow all cookies to cool completely.

Fruit Salad Buttercream:

1. Once cookies are totally cool, let’s make buttercream! In the bowl of a stand mixer fitted with paddle attachment, cream butter and salt on medium speed until fluffy and smooth.
2. Sift in a third of confectioners’ sugar (1 ½-ish cups or 165g), then mix on low until fully incorporated. Scrape down bowl. Repeat two more times with rest of confectioners’ sugar.
3. Mix in sour cream, beating until buttercream is your preferred consistency. ^[4]
4. Decide how many flavours of frosting you want, then set out that number of bowls and spoons. We made cookies featuring all 6 flavours from our curated LorAnn Oils Fruit Salad Sampler, so we then divided the buttercream into 6 bowls (about 150g frosting each bowl).
5. Add ¼ tsp LorAnn flavouring and desired gel food colouring to each bowl, then mix each flavour with its own spoon (to avoid accidentally mixing flavours and colours!).
6. Fit 6 piping bags with chosen piping tips. Transfer buttercreams to piping bags, then pipe onto cookies.
   NOTE: Alternatively, you may slather the buttercream onto each cookie with an offset spatula.
7. Scatter sprinkles on top. We opted for sprinkle colours that complemented the buttercream flavours and colours.
8. Refrigerate the cookies until you’re ready to serve them. Allow cookies to come to room temperature before you share ‘em, as cold buttercream = hard buttercream.