Holiday Soft Sugar Cookies

For the cookies:
In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In the large bowl of your stand mixer, with paddle attachment fixed, cream together the sugar and butter. One at a time, crack each egg separately into the bowl, mixing to combine between additions. Once incorporated, add the vanilla extract, seeds from vanilla bean, sour cream and cream cheese. Beat again to combine until all of the ingredients come together.

In 1/2 cup increments add the dry ingredients into the wet and continue mixing and adding until you have added it all. Mix until everything comes together and a soft dough forms. It 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. Dump the dough onto a sheet of plastic wrap and cover. Refrigerate for at least 4 hours or overnight.

Once your dough has chilled, preheat your oven to 425 F and line 2 large baking sheets with parchment. Set aside.

Generously flour a work surface, unwrap your dough and place it onto the 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 (I used a circular cookie cutter and Christmas themed cookie cutters). Once you have cut as many shapes as possible, place the shapes onto your prepared baking sheets and leave a bit of space between each. (I had a dozen and a half total, but this will vary depending on the cookie cutter you decide to use). Re-roll your scraps of dough and cut out more cookies, until you’ve used it all.

Bake at 425 F for 8-9 minutes until they begin to brown slightly around the edges and feel slightly firm to the touch. Remove from oven and immediately transfer cookies to a wire rack to cool completely.

While your cookies are cooling, prepare you buttercream frosting. In the bowl of your stand mixer, with paddle attachment fixed, cream the butter until soft and fluffy, about 1 minute. Add the vanilla extract and mix again to combine. In 1/2 cup increments, while the mixer is on its lowest speed, add the confectioners’ sugar until it is all incorporated. Increase the speed to medium and beat for about 30 seconds until fluffy. Add in the half-and-half (or milk or whatever you decided to use) and beat again for about 2 minute until light and fluffy once again.

Once cool, frost the cookies with the buttercream frosting. Sprinkle with sprinkles (if desired). Once the buttercream has set, transfer to an airtight container where the cookies will keep for about a week. Enjoy!