1 cup of sour cream
2 cups of white granulated sugar
1 cup (2 sticks of butter) softened
4 large eggs
1 tsp of vanilla extract
6 cups of all purpose flour
3 tsp of baking powder
1 tsp baking soda
1 tsp of salt
mixing bowl with paddle attachment
measuring cups and spoons
cookie sheets
cookie cutters

buttercream 1 cup (half a stick of unsalted room temperature butter)
4 cups of powdered sugar
1/4 tsp salt
1 tsp of vanilla extract
1/3 heavy whipping cream
food coloring gel of your choice

1 cup of sour cream 2 cup s of white granulated sugar 1 cup (2 sticks of butter) softened 4 large eggs 1 tsp of vanilla extract 6 cup s of all purpose flour 3 tsp of baking powder 1 tsp baking soda 1 tsp of salt 4 cup s of powdered sugar 1/4 tsp salt 1 tsp of vanilla extract 1/3 heavy whipping cream

Take your butter out of the fridge and set it on the counter for 45 minutes to get soft. Once the butter is soft preheat it to 350 f.
Combine sour cream, sugar, butter, eggs, and vanilla extract , incorporate for 3 minutes.
Add in all dry ingredients , and mix well, dough may be wet and sticky. Let the dough rest in the refrigerator for 25 minutes or until firm cover the bowl with plastic wrap.
Once the dough is firm, heat your oven to 350 f. roll out the dough 1/4 inch thick. use desired cookie cutter shapes, place on baking sheets 2" apart repeat until all of the dough is gone.
Bake until light brown 8-10 minutes depending on your oven. Let them cool for 5 minutes on the pan, place on a cooling rack to fully cool.

Leave butter on the counter for 45 minutes for the icing, once soft beat 2 minutes at medium speed until fluffy. add sugar and continue creaming. add salt, vanilla and whipping cream. beat until fluffy and then add coloring. spread on cooled cookies. store in fridge in airtight container for one week.