The Best Frosted Soft Sugar Cookies

You know those addicting soft sugar cookies sold at the grocery store? The ones with the swath of colored icing and sprinkles on top? Yeah, well this recipe is just like them, except so much better. Why are they better? Well, they're freshly baked for one. Freshly baked things always taste better. And they have no preservatives and are made with fresh ingredients. They may take longer than just going to Giant and buying box of those delicious cookies, but it's worth it because of how good these  cookies taste. Plus-- they look just like the store bought ones, which is a fun extra tidbit. 
This recipe is great for several reasons-- of course, it tastes good, but it also makes a ton of cookies. So your hard work will pay off because you'll have a gargantuan amount of cookies to feast on when they're done! 

Ingredients: 

Cookies: 

1 cup butter, room temperature 
1 3/4 cup sugar
2 eggs, room temperature
1 tsp vanilla 
1 cup sour cream 
1/4 tsp almond extract
5 1/2 cups flour
1 tsp baking powder
1 1/2 tsp baking sode
1/2 tsp salt

Frosting: 

3/4 cup butter 
3 1/2 cups powdered sugar 
3-4 T heavy cream 
1 tsp vanilla 
food coloring and sprinkles

Directions:
Cookies:
1.In a large bowl mix together margarine and sugar. Beat until creamy. Add in eggs, vanilla, lemon extract and sour cream and mix together until combined.
2. In a separate bowl mix together flour, baking soda, baking powder and salt. Slowly add dry ingredients to the wet ingredients. Mix just until combined.
3. Split dough in two and place in saran wrap. Refrigerate dough for 1-2 hours.
4. Once dough has been chilled roll out dough on a bakers mat or parchment paper. Add another 1/4 – 1/2 cup flour if dough is still sticky. Cut with floured cookie cutter.
5. Bake at 350 degrees for 8-9 minutes until beginning to lightly turn golden on the sides. 
Frosting:
1. Combine all listed ingredients, mix with an electric mixer until smooth. Simply frost cookies by using a knife and sprinkle on some sprinkles. :) 

Hope you all enjoy this recipe as much as I did! Thanks for reading, 
​Anj