In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, cream together butter and sugar until smooth. Beat in the egg, Princess emulsion and juice. Gradually blend in dry ingredients.
Scoop the dough into about 18 1-1/2" inch balls (about 53 grams each) and place on an ungreased cookie sheet. Slightly flatten the top of each cookie with the bottom of a glass that has been dipped in sugar.
Refrigerate the cookies for at least 1 hour.
In a small bowl, combine the heavy cream and vinegar. This mixture will get very thick and curdle. Use a pastry brush to brush this mixture on top of the cookies.
Sprinkle the top of the cookies with extra granulated sugar or sprinkles.
Bake at 375 degrees for 10 minutes, removing the cookies just before the edges get brown.
Allow the cookies to cool for 5 minutes, then move them to a flat surface to cool.
Store in an airtight container.
The calories shown are based on the recipe making 18 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**