• Cream butter and sugar together until light and fluffy.
• Add eggs in one at a time until well mixed. Add vanilla and sourdough until just mixed.
• In a separate bowl, mix dry ingredients.
• Add dry to wet ingredients slowly until just incorporated.
• Empty dough onto a cutting board and form 2 rough disks. Wrap in plastic wrap and refrigerate for at least a few hours or up to 4 days for long fermentation.
• When dough is ready, place onto lightly floured surface and roll to ¼-inch thick.
• Preheat oven to 350°F.
• Use a small jar, cup, or cookie cutters, cut shapes into dough.
• Carefully place cookies on a tray lined with parchment paper.
• Use leftover dough cuttings by squishing thoroughly together and re-rolling to ¼-inch thickness and use cutters until remaining dough is all used up.
• Bake for 8-10 minutes until just starting to lightly brown.
• Cool completely before icing or decorating.

Royal Icing:

• Beat egg whites in bowl with whisk or mixer at high speed until light and foamy.
• Gradually add sugar and lemon juice. Whisk rapidly until well incorporated and thickened.
• Cover with plastic wrap until ready to use. Make sure icing is always covered or contained when not in use.
• If you are creating different colours, use separate bowls/bottles and/or bags for each colour adding dye sparingly until desired colour is reached.
• Use to decorate cookies and add other simple decorations like sprinkles, sugars etc.