Combine the sugar, sour cream, butter, eggs, and vanilla or almond extract, cream until smooth. Add the baking soda and salt. Gradually add the flour and mix until smooth. If you want to roll out the cookies later, place the dough in plastic wrap and place it in the refrigerator. When ready to cut out the cookies, place the dough onto a floured countertop. Please flour your rolling pin as well. Preheat the oven to 350 degrees. Grease your cookie sheets or place parchment paper on them. I like my cookies about 1/4 inch thick when I roll out the dough. I prefer a thicker softer cookie. A thin cookie will not be as soft so you decide how you like your cookies. Use your cookie cutters and cut the dough. Place the cookies on the cookie sheets. Bake for 10-15 minutes depending on the size and thickness of your cookies. My 1/4 inch cookies need 15 minutes to bake. Let them cool on the cookie sheet before removing them to frost.
Cream the butter and cream cheese in a medium-sized bowl. Add the powdered sugar and vanilla. Mix until it's creamy and fluffy. Frost the cookies. Place the uneaten cookies in the refrigerator because it has cream cheese in it.