These cake-like Sour Cream Sugar Cookies are so tender, soft, and perfect to decorate with a deliciously rich and tangy cream cheese frosting.
Sift together baking soda, salt, baking powder, and flour. Set aside.
In a large mixing bowl, cream together butter and sugar. Beat for about 3 minutes.
Add eggs and vanilla. Beat for another 3 minutes.
Add flour alternately with sour cream in three additions.
Begin and end with flour.
Cover dough with plastic wrap and refrigerate overnight or 8 hours.
Preheat oven to375℉. Remove chilled dough from the refrigerator. Divide dough in half. Place dough on a lightly floured surface.
Roll out dough 1/4-inch thick. Brush off any remaining flour.
Cut out dough with a lightly floured cookie cutter. NOTE: this is a soft dough and will not hold its shape well. Hearts and circles work great or any other cookie cutter without a lot of detail.
Carefully place cut cookies on a parchment-lined baking sheet. If not using parchment there is no need to grease or oil the baking sheet. The cookies will not stick.
Bake in preheated oven for 8-10 minutes or until the edges are barely beginning to turn golden. Remove from oven and allow cookies to cool 5-10 minutes on baking sheet. Transfer to cooling rack.
In a large mixing bowl, add cream cheese and butter.
Beat until smooth and creamy.
Mix in powdered sugar and vanilla.
Mix until smooth and well blended. Coloring may be added at this point if desired.
Ice cookies with a thin metal spatula or spoon icing into a bag fitted with a star tip and pipe icing onto the tops of the cookies. Add sprinkles, drageés, or sparkling sugars, if desired.
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