I wish I knew where I got this recipe and who to give credit to….but I can’t find the original link:( So here is the recipe:
6 Cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 Cup. butter, at room temperature
2 Cups. granulated sugar
2 teaspoon vanilla extract
1/4 teaspoon Salt
1 1/2 Cups Sour cream
- In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
- Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Roll out dough between two sheets of parchment paper to desired thickness. Chill in fridge for a couple hours.
- Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
- I sprinkle powdered sugar on the dough prior to cutting. Use a cookie cutter to cut circles or other shape. Bake for close to 8 minutes (depending on size and thickness). You basically just want to make sure they are pale golden in color. Don’t overcook though!
- To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.
- Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.