The BEST Fluffy Sugar Cookies

In a large bowl, cream together ½ cup unsalted butter, softened, ½ cup granulated sugar, ½ cup powdered sugar, 1 teaspoon vanilla extract, and ½ teaspoon almond extract for 1 minute.

Mix in ½ cup sour cream, 2 large eggs, and 1 teaspoon baking soda and mix until combined.

One cup at a time, slowly add in the 3 cups all purpose flour and mix on low speed until flour is incorporated. Dough will be on the sticky side. 

Form dough into a large ball and place on flour-covered surface. Knead dough for 1 minute until it forms a smooth, solid ball and is no longer sticky to the touch. You will likely need to sprinkle about 1 tablespoon flour on top to help it not be sticky. If dough is still too sticky, refrigerate for 30 minutes.

Using a rolling pin, roll dough between 3/8-1/2" inch thick. Using a 2.5 inch diameter circle cookie cutter, cut out circles and place on a parchment-covered cookie sheet. If dough is sticking to your cookie cutter, dip the cookie cutter in flour between each cut.
* See notes below for alternative to rolling pin.

Bake at 350℉ for 8-10 minutes, or until the center no longer looks wet and doughy. Allow to cool completely before frosting.

Buttercream Frosting: In a large bowl, whip softened 1 cup unsalted butter on high speed for 1 minute until light and fluffy. Add 2 teaspoons vanilla extract, 1 ½ teaspoon almond extract, and ¼ teaspoon salt. On low speed, begin adding in powdered sugar 1/2 cup at a time (3 cups powdered sugar total) until all is incorporated. Beat on high speed for 2-3 minutes until fluffy and creamy.
Spread on top of cookies or place frosting in a large piping bag with a large round tip.

See notes for storing tips.