In a mixer, cream sugar and butter until fluffy.
Add each egg, one at a time, beating after each egg until well combined.
Add sour cream and vanilla and beat well.
Add flour, baking soda, baking powder, and salt. Mix until combined. The dough will be sticky.
Divide your dough into two pieces. Flour a cutting board and flatten dough into 1½- inch thick rectangles.
Wrap dough in plastic wrap and put in the fridge for at least 2 hours.
Remove, from fridge, one rectangle at a time. Put dough back on the floured surface and roll out to ¼ inch thick.
Using a 2 to 3-inch cookie cutter, cut out cookies and place on a cookie sheet lined with parchment paper. Work in small batches, so dough stays cold
Bake at 375 degrees F for 8 minutes, until cookies are a tiny bit brown around the edges.
Allow the cookies to cool completely before frosting them.
Store in an airtight container at room temperature. Cookies can be stored in freezer, if they are not frosted.
In a mixer, cream the vanilla and butter. Beat in powdered sugar until creamy.
One tablespoon at a time, mix in the heavy whipping cream until desired consistency. Add food color for a little fun.
- Calories: 441.66kcal
- Fat: 20.38g
- Saturated Fat: 12.45g
- Trans Fat: 0.62g
- Monounsaturated Fat: 5.33g
- Polyunsaturated Fat: 0.98g
- Carbohydrates: 61.15g
- Fiber: 0.84g
- Sugar: 36.90g
- Protein: 4.44g
- Cholesterol: 73.28mg
- Sodium: 110.93mg
- Calcium: 45.04mg
- Potassium: 70.00mg
- Iron: 0.53mg
- Vitamin A: 178.70µg
- Vitamin C: 0.15mg
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