1 1/2cupssugar, add 1/4-1/2 cup additional sugar for cookies not being topped with icing.
1 1/2teaspoonsvanilla extract
4 1⁄4 cups all-purpose flourplus 1⁄4 cup as needed
Preheat oven to 375°F.
Cream together butter, sugar, and salt in a stand mixer with paddle attachment.
Mix in the eggs and vanilla extract.
Add flour, cornstarch, and nutmeg. Mix on low until fully incorporated.
Stir in the sour cream.
Use a rolling pin to roll all of the cookie dough out to a thickness of 1⁄4 inch. You may also work with half of the dough at a time if needed. If your cookie dough is sticky you may lightly flour your surface. You can also place the dough in the refrigerator for 30 minutes if necessary. Cut cookie dough into desired shapes using your favorite cookie cutters.
Bake for 10 minutes or until edges are lightly browned. Do not overbake. Remove from oven.
If decorating right away, allow cookies to cool completely before icing. If storing, place them in an airtight container for up to 2 weeks or in the freezer for a few months.