Thick, Soft Sugar Cookies

These sugar cookies are soft and cake-like.  Not your typical sugar cookie, but very good! Thank you Peppermint Plum for the amazing variation!

Thick, Soft Sugar Cookies

1 C. butter
2 C. sugar
2 eggs
1 Tbsp. vanilla
1 C. sour cream
1 tsp. salt
2 tsp. baking soda
5 1/2 C. flour

In mixer, cream butter and sugar, and then add eggs and vanilla. Add sour cream. Combine salt, soda, and flour, and add to mixture.

Roll out on a floured surface to about 1/4 to 1/3 inch thick. 

Use a spatula to carefully slide under each cookie and place onto greased (with Pam) parchment-lined cookie sheets--or use Silpat mats. Bake at 375 degrees F for 7-8 minutes. 

THEY WILL NOT LOOK DONE! They should still be very pale and have no browning anywhere.  If you have a golden brown color along the edges then you have baked them too long.

Wait about 5 minutes and then transfer carefully to a cooling rack.  If you wait longer they will get soggy on the bottom and sometimes get stuck to the parchment paper.

Once they are completely cool, they are ready to be frosted.

Buttercream Frosting

1/2 C. butter, softened
4 C. powdered sugar
1 Tbsp. vanilla extract
1/4-1/3 C. milk

In a mixing bowl, cream butter.  Beat in sugar and vanilla until crumbly.  Gradually add milk until frosting reaches desired consistency.  Add desired food coloring.