Scale

1 cup shortening (substitute unsalted butter)

1 1/2 cup sugar

2 eggs

1 tsp vanilla

1 cup sour cream

3 cups all-purpose flour

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

Cream together slightly softened butter and sugar using a stand mixer, 5-7 minutes.
Using a hand mixer or whisk, beat together eggs and vanilla. Add this mixture to your creamed butter and sugar.
In a large bowl sift together, flour, salt, baking soda, and baking powder.
Beat the flour mixture and the sour cream into the wet mix. Alternate adding each ingredient to allow each to fully incorporate.
Place dough mixture onto plastic wrap. Wrap tightly and chill for at least 3 hours. BEST if chilled overnight.
After chilling: Preheat oven to 350 F. Prepare two large baking sheets with parchment paper.
Roll out cookie dough between two sheets of liberally floured parchment or wax paper to 1/2 inch thick. Add flour as you go. Dough IS sticky and can be hard to work with.
Flour desired cookie cutters and cut one at a time, flouring cookie cutter in between cuts. Carefully place cookie dough onto prepared parchment-lined baking sheets.
Bake for 11 minutes. Allow cooling on a baking sheet or cooling rack. If frosting, cool completely.

Visit here, for a lovely Buttercream Frosting recipe to top your sugar cookie with.
*Not using cookie-cutter* – Roll two tbsp into a ball and place it on your baking sheet. Gently tap to press into flat circles, or leave round.
*Optional* – Sprinkle lightly with sugar before baking. This is a good option if you’re not putting frosting into your cookie.

Keywords: fluffy sugar cookies, soft sugar cookies, bakery style cookies