Frosted Sugar Cookies

¾ cup soft butter
3 tablespoons sour cream
¼ cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
¼ teaspoon coconut extract (optional)
1 teaspoon vanilla extract
3 ½ cups flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¾  teaspoon salt

Cream butter, sour cream, oil, and sugars with an electric mixer on medium-high for 2 minutes or until fluffy. Hand stir in eggs and extracts; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Scoop out approximately 24 balls of dough. Gently roll and slightly flatten dough balls. Chill for 3 hours.
Place on a greased or parchment paper lined aluminum cookie sheet. Bake at 350 degrees for 11+ min. Let cool completely. Pipe swirls with Buttercream Frosting.
Let set. Share!

Buttercream Frosting
1 cup soft butter
3 ½ cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
¼ teaspoon coconut extract (optional)
Pinch of salt
Food coloring (optional)

Mix together butter and powdered sugar. Stir in cream, extracts, salt, and food coloring. Continue mixing on medium-high speed for 3 minutes. Spoon into gallon size freezer strength Ziploc until ready to use.