Sour Cream Sugar Cookies I

Recipe View In a large bowl, cream together the softened butter and white sugar until light and fluffy (5 minutes). Beat in 1 teaspoon of vanilla extract and the eggs, one at a time, until well combined (2 minutes). Stir in the sour cream until just incorporated (1 minute).

Recipe View In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda (1 minute). Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix (3 minutes).

Recipe View Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour, or preferably longer, to allow the gluten to relax and the flavors to meld (1 hour).

Recipe View Preheat your oven to 375 degrees F (190 degrees C) (10 minutes).

Recipe View On a lightly floured surface, roll out the chilled dough to a thickness of approximately 1/4 inch. Use cookie cutters to cut out your desired shapes (15 minutes).

Recipe View Place the cut-out cookies onto a lightly greased cookie sheet. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (25 minutes).

Recipe View To Make Frosting: In a medium bowl, beat the softened cream cheese and evaporated milk together until smooth and creamy (3 minutes). Add 1 teaspoon vanilla extract and 1/8 teaspoon salt. Gradually add the confectioners' sugar, beating until the frosting is smooth and well blended (5 minutes).

Recipe View Color the frosting as desired using food coloring. Once the cookies are completely cooled, frost them generously with the cream cheese frosting. Enjoy!