No Roll Sour Cream Sugar Cookies

1/2 c. unsalted butter, room temperature

2 c. sugar

4 large eggs

2 tsp. vanilla extract

2/3 c. sour cream

1/2 tsp. baking soda

1/2 tsp. salt

3 tsp. baking powder

4 c. all-purpose flour

Preheat oven to 350 degrees. In a large mixing bowl, cream together softened butter and sugar using an electric mixer. Add the eggs and vanilla and mix until just incorporated. Mix in the sour cream. Add the baking soda, salt, baking powder and flour and mix until just combined. Dough will be sticky. Drop by heaping Tablespoons onto a large greased baking sheet, 12 dough balls per baking sheet.

Bake for 10-11 minutes or until edges are lightly golden, do not overbake. Cookies will look underdone. Allow to cool on cookie sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough. When cooled, top with frosting. Makes about 3 1/2 dozen cookies.

Cookie recipe adapted from: The Recipe Rebel

Buttercream Frosting

From: Jenn@eatcakefordinner

2 sticks unsalted butter, room temperature

pinch of salt

2-3 tsp. vanilla extract, to taste

5 c. powdered sugar

milk, only if needed

Combine softened butter, salt and vanilla in a large mixing bowl and beat until creamy. Add powdered sugar, one cup at a time, until you get a thick and creamy frosting. If it's too thick for your liking, you can add a tiny bit of milk. Spread over cooled cookies and garnish with sprinkles, if desired.