Sour Cream Cut Out Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking soda
  • 5 cups Flour
  • 2 cups Granulated sugar
  • 2 cups Powdered sugar
  • 1 tsp Salt
  • 7 tsp Vanilla

• Dairy

  • 2 cup Butter
  • 2 tsp Heavy cream or milk
  • 1 cup Sour cream

Found on chocolatewithgrace.com

Description

Ingredients

• 1 cup butter, softened
• 2 cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 5 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup sour cream
• 1 cup butter, softened
• 2 cups powdered sugar
• 1 tablespoon vanilla
• 2-4 teaspoons heavy cream or milk, room temperature
• 1 tablespoon vanilla

Directions

• To make the cookies, cream the butter and sugar together until light and fluffy. Beat in eggs and vanilla. In a separate bowl, whisk together the flour, salt and baking soda. Add the dry ingredients to the wet alternating with the sour cream and stir until combined.
• Chill the dough for at least 6 hours, overnight is better.
• Preheat oven to 325 F. Roll out the dough to about ⅓ inch on a well floured surface a small batch at a time. This is by nature a sticky dough, so you will need to keep everything well floured. Also keep any dough that you are not working with in the fridge.
• Bake the cookies for 9 to 11 minutes. Do not over bake them. They should still be pale when the come out of the oven. Let them cool on the cookie sheet for a minute, before removing them to a wire rack to cool.
• The cookies freeze well unfrosted, or you may frost them as soon as they are cool.
• To make the frosting, beat the the butter for 2 or 3 minutes until fluffy. Beat in the powdered sugar and vanilla and enough of the milk or cream to make a spreadable consistency. Tint the frosting whatever color is desired. Frost the cookies and be sure to use sprinkles!