If you love those soft grocery store cookies, then you'll love these.
PreparationPlace racks in upper and lower thirds of oven; preheat to 350°. Whisk together flour, cornstarch, baking powder, baking soda, and salt in a medium bowl.Using an electric mixer on medium speed, beat grapefruit zest, sugar, and butter in a large bowl until light and fluffy, about 3 minutes. Add egg, sour cream, and vanilla and beat to incorporate, about 2 minutes . Reduce speed to low and beat in dry ingredients until just combined.
Bake cookies, rotating baking sheets top to bottom and front to back halfway though, until edges are light golden but tops are still pale, 11–13 minutes. Let cookies cool 5 minutes on baking sheets, then transfer to a wire rack and let cool completely.Frosting and AssemblyUsing an electric mixer on low speed, beat powdered sugar, cream, butter, grapefruit zest, vanilla, and salt in a large bowl until combined. Increase speed to high and beat until light and fluffy, about 3 minutes.
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