Design Eat Repeat

0 In a large bowl, cream together softened butter ([adjustable]½ cup, i.e., 1 stick), sour cream (½ cup), granulated sugar (½ cup), and powdered sugar (½ cup[/adjustable]) with an electric mixer for 1 minute.
1 Add in vanilla extract ([adjustable]1 teaspoon), cinnamon maple sprinkle (½ tablespoon), and eggs (2 large[/adjustable]) and stir on low speed until incorporated. Add in baking soda ([adjustable]1 teaspoon[/adjustable]) and continue to stir on low for 10 seconds.
2 One cup at a time, slowly add in the all-purpose flour ([adjustable]3 cups[/adjustable] total) and mix on low speed until flour is incorporated.
3 Form dough into a large ball and place on flour covered surface. Knead dough for 1 minute until dough is no longer sticky. You may need to sprinkle more flour onto the dough and continue to knead if dough is sticky.
4 Using a rolling pin, roll dough between ¼ - ½ inch thick. Using a 2.5 inch diameter circle cookie cutter, carefully cut out circles and place on ungreased, parchment covered cookie sheet.
5 Bake at 350℉ for 8-9 minutes. (*See note below about baking time.)
6 Allow to cool completely before icing.
7 To make the icing, beat softened butter ([adjustable]¼ cup, i.e., ½ stick), cream cheese (4 ounces), vanilla extract (½ teaspoon), pure maple syrup (1 tablespoon), and powdered sugar (½ cup[/adjustable]) with an electric mixer for 1 minute. Scrape down sides of the bowl and beat for an additional 20 seconds. Top each cookie with icing and cinnamon maple sprinkle.
8 If you don't plan to serve these immediately, store in the refrigerator in a airtight container for 2-3 days. If you don't plan to eat them within 2-3 days, store in freezer.