6 cups all purpose flour
1 t. baking soda
1 t. baking powder
1 c. butter, at room temperature
2 c. granulated sugar
4 t. vanilla extract
1 1/2 c. sour cream
1 c. butter, room temperature
1 t. vanilla extract
1 t. almond extract (optional but I love almond extract in frostings!)
4 c. powdered sugar (you may need more or less, depending on how thick you want the frosting
6 T. heavy cream (you won't need it all, I actually didn't even need any of it and you can use milk too)
Several drops food coloring
Cream the butter and sugar until it is well incorporated. Add eggs one at a time. Add the vanilla and sour cream and beat until well combined. Slowly ad the dry ingredients. The dough may be a bit sticky, so don't fret. Chill the dough in the refrigerator for 2 hours. You can either cover the bowl and do it in that or take the dough out and wrap in plastic wrap.
Preheat the oven to 425 degrees. Spray your cookie sheets with non stick spray.
Roll out your dough to about 1/4 thickness (I actually do mine a little bit thicker) If the dough is too sticky to roll out, add some flour and sugar. I usually have a bag of a flour/sugar mix that I keep on hand for my sugar cookie dough. I just sprinkle some on the counter and incorporate it into the dough as you are rolling it out. Then take whatever shape cookie dough cutters you want and cut out your cookies. I use a cup to get the round ones. Then back your cookies for about 7 minutes. You don't want them to over cook because then they will be crunchy and not soft (unless you are weird and like your sugar cookies crunchy ;P ) Once the cookies are done baking, let them cool on a cooling rack. Once completely cooked, frost away! And don't forget to let your little munchkins help decorate a few.