Recipe For the Cookies:
-3 1/2 cups all-purpose flour *3/4 teaspoon baking soda
-1/2 teaspoon baking powder *3/4 teaspoon salt
-1 1/2 cups granulated sugar *1/2 cup unsalted butter, softened to room temperature
-2 eggs *1 teaspoon vanilla extract
-1/2 cup sour cream *1/4 cup cream cheese, softened to room temperature
Recipe Buttercream Frosting:
-1/2 cup unsalted butter, softened to room temperature
-3/4 teaspoon vanilla extract
-1/4 teaspoon almond extract
-2 1/2 cups confectioner’s sugar
-4 tablespoons half and half (or something similar)
Directions for sugar cookies:
In a large bowl, Whisk the flour, baking soda, baking powder, and salt together. Set aside. *In a large bowl or your stand mixer bowl, cream together the sugar and butter on low speed. Once mixed, crack each egg into the bowl. Mix to combine. Add the vanilla extract, sour cream and cream cheese. Beat on low speed until all of the ingredients are mixed. In 1 cup increments add the dry ingredients into the wet on low speed, until you have added it all. Mix until everything comes together and a soft dough forms (should be sticky, but slightly firm. If it’s too “runny” add a tablespoon more of flour at a time until you get this consistency.) Put the dough onto a sheet of plastic wrap and cover. Refrigerate for at least 3 hours. Can stay overnight if needed. *Once your dough has chilled. Preheat oven to 425 degrees F. Line 2 large baking sheets with parchment. *Unwrap your dough and place onto a floured surface. Dust the top of the dough with more flour. Taking a rolling pin, roll the dough out to about 1/4 of an inch thick. Cut shapes out of your dough with a cookie cutter. Place the shapes onto your prepared baking sheets. Bake at 425 degrees F for 6-7 minutes until they begin to brown slightly around the edges and feel slightly firm to the touch. Remove from oven and immediately transfer to a wire rack to cool.
Directions for the frosting:
in a large bowl use your paddle attachment, cream the butter until soft and fluffy, approximately 1 minute. Add the extracts, mix to combined. In 1/2 cup increments add in powdered sugar, mix on your lowest speed and beat for about 2 minutes until light and fluffy. Add in the half and half, mix for about 30 seconds. Enjoy!