Gather the ingredients. Preheat the oven to 350. Grease your cookie sheets or place parchment paper down on them.

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

Add the baking soda and salt. You can use the paddle attachment to help make this step easier, if you would like.

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 lightly floured or powdered sugar covered countertop.

Please flour or use powdered sugar on your rolling pin as well. I just learned this new trick from my daughter about powdered sugar (it doesn't dry out the cookie dough).

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 thick cookies need 15 minutes to bake. Let them cool on the cookie sheet before removing them to frost. It's time to make the best cream cheese frosting (see recipe below)!

Frost the cookies. Decorate them with as desired. I love using sprinkles to decorate after the cookies have been frosted. It is so such much fun!

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

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

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