Soft Sugar Cookies
6 cups flour
1 t baking soda
1 t baking powder
1/2 t salt (omitted since I used salted butter)
1 cup unsalted butter, softened at room temperature
2 cups sugar
2 t vanilla (next time I might add a hint of another flavor too: almond, rum, etc)
1 1/2 cups sour cream
1 cup unsalted butter, room temperature
1 t vanilla
4 cups powdered sugar
pinch of salt
6 T heavy cream
Combine dry ingredients together in a large bowl.
Cream butter and sugar together in mixer until light and fluffy. Add eggs, one at a time, until fully incorporated. Add vanilla and sour cream until just combined. Add dry ingredients. Dough will be VERY sticky. Divide into 2 sections. Flatten into recatangles about 1 1/2 inches thick (recommend doing this on plastic wrap). Wrap tightly. Chill for at least 2 hours (will still be slightly sticky).
Preheat oven to 425. Line baking sheets. Flour chilled dough on top and bottom. Roll out until about 1/4 inch thick. Cut into desired shapes. Bake 7 minutes. Transfer to wire rack; cool completely.
Cream together butter, vanilla and powdered sugar (and salt). Once creamy, add cream a little at a time. Beat until just fluffy. Add food coloring.
Frost cookies. Let cookies rest to set the frosting. Store in air-tight container.