Soft Batch Sugar Cookies with Vanilla Bean Buttercream Frosting

Instructions

To make the cookies:

1. In a large mixing bowl, stir together 2 cups of the flour, and baking powder and soda. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar for 2-3 minutes on medium speed. Add in the eggs, one at a time. Use a spatula to scrape down the edges if needed. Add in the vanilla extract and the sour cream. Mix until well-combined.
3. Slowly add in the dry ingredients in with the wet. Add in the last remaining cup of the flour.
4. Form the dough into a rectangle about 1 1/2 inches thick. Wrap the dough in plastic wrap and refrigerate overnight.
5. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
6. Remove the chilled dough from the plastic wrap and turn onto a floured surface. Roll the dough out with a rolling pin until it is about 1/3″ thick.  Use a cookie cutter and cut the dough out into circles or desired shape.
7. Place the cut out dough onto the baking sheet. Bake for about 5-6 minutes or until the cookies are lightly golden on the bottom. Keep a close eye as they bake to avoid overcooking. Let cool before frosting.

To make the whipped vanilla bean buttercream:

1. In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and the powdered sugar. Cream together for about 3 minutes. Add in the half and half and the vanilla extract. Then scrape the beans out of the vanilla bean into the frosting. Add food coloring if desired. If frosting seems too thick, add more half and half. Continue whipping frosting for another 5-7 minutes until fluffy.
2. Pipe or spread on top of cooled cookies. Top with sprinkles if desired.