Gather all of your ingredients. Preheat the oven to (350°F) = (176°C). Grease your cookie sheets or place parchment paper on them. Set them aside.

Combine the sugar, sour cream, butter, eggs, vanilla or almond extract, then cream until smooth.

Add the baking soda and salt.

Gradually add the flour and mix until smooth.

Don't mix the dough too long, but it does need to thicken so you can roll it out.

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.

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 in the desired shapes.

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. Make the cream cheese frosting as directed below. Frost the cookies. Sprinkle with "Sprinkles" if desired.

Be sure and put a cookie sheet below the cookies you want to put sprinkles on or you'll end up with them all over your counter space.

Cream the butter and cream cheese in a medium-sized bowl.

Add the powdered sugar and vanilla. Mix until it is creamy and fluffy.

Frost the cookies. Place the uneaten cookies in the refrigerator because they have cream cheese on them.