Soft Lofthouse Style Sugar Cookies

Ingredients

Cookies

• 6 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1½ cups sour cream

Frosting

• 1 cup butter, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 4 cups powdered sugar
• 6 tablespoons heavy cream
• sprinkles

Instructions

Cookies

1. Combine dry ingredients in a large bowl; set aside.
2. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until well incorporated. Add vanilla almond extract and sour cream.
3. Add the dry ingredients and mix until well combined.
4. Dough is soft and sticky. Don't worry. After it is chilled, it will be easy to roll out.
5. Divide dough into two sections. Press to 1½ inch thickness and wrap with plastic wrap. Refrigerate a minimum of two hours or overnight. The longer the better.
6. Preheat oven to 425. Line baking sheets with parchment paper or Silpats.
7. Lightly flour the dough and roll out to ¼ inch thickness.
8. Cut with cookie cutters and place on baking sheet.
9. Bake about 7 minutes, or until puffy. To keep cookies soft, do not over bake.

Frosting

1. Cream butter, vanilla, and almond extract.Slowly beat in powdered sugar, alternating with heavy cream. Add food coloring if desired.
2. Once cookies are cooled, frost and add sprinkles. Allow frosting to set and store in an airtight container.