• Preheat oven to 350°F.

  In a large mixing bowl, cream together the butter and sugar until light and fluffy.

  Add eggs, vanilla, and sour cream. Mix until fully combined.

  Stir in baking soda and salt. Gradually add flour, mixing until a soft, non-sticky dough forms.

  If desired, refrigerate dough for easier handling.

  Roll dough to about ¼-inch thickness or slightly thinner on a lightly floured surface.

  Cut into shapes and place on ungreased baking sheets.

  Bake for 8–10 minutes, removing cookies before browning.

  Cool completely before frosting.

Notes

• Do not overbake; cookies should remain pale on top to stay soft.

  Chilling the dough makes rolling and cutting easier but is optional.

  These cookies pair well with cream cheese frosting or classic sugar cookie icing.

  Store baked cookies in an airtight container to maintain softness.