Best Ever Sugar Cookies

by Chelsy Marriott

Cookies

1 cup butter

2 cups sugar

2 eggs

3 tsp. vanilla

1 cup sour cream

1 tsp. salt

2 tsp. baking soda

5 ½ cups flour

Buttercream frosting

1/2 cup butter, softened

4 cups powdered sugar

2 tsp vanilla extract

1/4 -1/3 cup milk

1.     In mixer, cream butter and sugar, and then add eggs and vanilla. Add sour cream. Combine salt, soda, and flour, and add to mixture.

2.     Roll out on floured surface to about 1/4 to 1/3 inch thick.

3.     Use a spatula to carefully slide under each cookie and place onto greased (with Pam) parchment-lined cookie sheets. Bake at 375 for 7-8 minutes.  THEY WILL NOT LOOK DONE! But don't give in to your temptation to cook "just a little bit longer" or you will get crunchy cookies instead of soft, pillow-like cookies. They are still very pale and have no browning anywhere. If you have a golden brown color along the edges then you have baked them too long.

4.     Wait about 5 minutes and then transfer carefully to a cooling rack. If you wait longer they will get soggy on the bottom and sometimes get stuck to the parchment paper. Once they are cooled they are ready for frosting.

5.     Frosting: In a mixing bowl, cream butter. Beat in sugar and vanilla until crumbly. Gradually add milk until frosting reaches desired consistency. Add desired food coloring.

Note: This recipe makes about 30 extra-large cookies or up to 4 dozen smaller cookies. This recipe is from http://peppermintplum.blogspot.com