finally!

I love sugar cookies. love them. Everytime i go to make them im searching for a new recipe cause im never completely satisfied with the one i used before. I have tried so many i couldnt even count, I never stick to the same one. I like a soft thick sugar cookie. Well folks, today was a fab day... i have anxiety over the fact that i just want everyone to come over and try these babies and tell me how delicious they are. I FOUND IT! i FINALLY FOUND IT! i found the recipe that will have me searching no more! Oh and did i mention i loved the frosting recipe that was a attached with it? Double bonus. They cook up poofy and wonderful. Heres to finding the best sugar cookie recipe yet!

For the Cookies:
6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1½ cups sour cream

For the Buttercream Frosting:
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream

Directions:
1. In a large bowl whisk together the flour, baking soda, baking powder and salt; set aside.

2. In the bowl of a stand mixer, cream the butter and sugar together at medium speed until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract and sour cream and beat at low speed until combined.
3. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a little sticky and that is ok. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.

4. Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper or Silpats; set aside.

5. Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the edges. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
6. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla extract. Slowly beat in powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.
7. Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.

SIDE NOTE- I used almond extract in my frosting instead of vanilla... i prefer almond in my frosting. Also little secret... i didnt chill my dough and they rolled out perfectly and cooked up great. 7 min in the oven is all they need since they are baking at such a high temp!