1 cup butter, softened
2 cups sugar
1 cup sour cream
4 cups flour, plus 1/4 to 1/2 cup or more flour for rolling
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons vanilla or 1 teaspoon vanilla and 1 teaspoon almond extract
Sugar Cooking Frosting and/or sprinkles (optional)
Use a mixer to cream together butter and sugar for a couple minutes. Add in eggs and sour cream. Beat until combined. Add the dry ingredients. Mix well, cover and refrigerate dough for at least a few hours or overnight. Dough will be very sticky! Don’t worry. You need to flour the surface and cutters pretty generously with 1/4 to 1/2 cup flour or more, or just enough to make dough less sticky and easier to work with. Roll out dough to about 1/4 inch thick. Cut with cutters.
Preheat oven to 350 degrees. Bake on parchment lined cookie sheets for 10 to 15 minutes depending on size of cookie. Check them after about 8 minutes. Do not let them brown! Let cookies cool and then decorate them if you like with my Sugar Cookie Frosting or Royal Icing and colored sugars or sprinkles. These are a softer cookie but delicious cookie. They make wonderful cut-out cookies! If you want a crispy cookie, you will love my Christmas Cut-Out Cookies.