COOKIES:

Cup of Yum
1. Cream together the butter and sugar in an electric mixer until light and fluffy.
2. Add in one egg at a time until full incorporated.
3. Add in the sour cream and 2 cups of the flour.
4. Add in the vanilla paste, vanilla extract, butter extract, salt, baking soda, baking powder and mix until all incorporated.
5. Add in the rest of the flour one cup at a time and mix until all combined.
6. Divide the dough into 2 disks and cover with plastic wrap.
7. Place the dough into the refrigerator for 2 hours or overnight.
8. Preheat the oven to 350 degrees. Spray a cookie sheet with cooking spray.
9. Remove the dough from the refrigerator and set out on the counter for 10 minutes.
10. Roll the dough out to 1/4 inch thick and cut out with desired cookie cutters.
11. Bake the cookies for 8-10 minutes. (just until they are barely light brown on the bottoms, if they get too brown the cookie will be dry) Let them cool on the cookie sheet for 5 minutes then transfer them to a wire rack until they are completely cooled.

MAKE THE ICING:

1. While the cookies are cooling add the cream cheese and butter to an electric mixer and cream them together.
2. Add in one cup at a time the powder sugar and mix until combined.
3. Pour in the vanilla extract into the mixture and mix until combined.
4. Pipe or spread the frosting to the cooled cookies.
5. Serve and enjoy and store in an airtight container in the refrigerator.