1. Add butter and sugar to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Next, add the sour cream and vanilla extract and stir in. Mix flour, baking powder, and salt and add to the bowl – mix until just combined. Cover the bowl and place in the fridge for about 1 hour.

2. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment and set aside. Use a cookie scoop* to get dough portions out of the bowl. Press a frozen raspberry into the dough while still inside the cookie scoop and cover it with dough. Place with enough space in between on the baking sheet and bake for 14-15 minutes – the cookies should have flattened and got some color around the edges. Take out of the oven and let cool for some time on the baking sheet, then transfer to a wire rack to cool down completely. I was able to bake nine cookies at once and finished the rest in a second round of baking.

3. For the glaze mix the confectioners’ sugar with vanilla extract and some of the heavy cream – you want a thick and not too runny glaze. Adjust with more heavy cream if the glaze is too thick (or more confectioners’ sugar if it is too runny). Glaze the cookies and sprinkle with rainbow sprinkles. Let dry completely before serving.