This is the perfect recipe for those who prefer their cookies on the soft and cakey side. If you like, add a teaspoon of anise extract. These cookies are only slightly sweet so that they don't become overly sweet when iced.
Cream together until light and fluffy: Butter Sugar
Beat in: Sour Cream Egg Yolk Vanilla Extract
Whisk together and add: All Purpose Flour Baking Soda Salt
4. Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutter, then transfer cookies onto a cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until very lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely before decorating with royal icing.