Beat sugar, butter, eggs and vanilla. Add sour cream and beat well.
Mix dry ingredients together and gradually add into creamy mixture until just mixed. Refrigerate for a few hours.
Put dough onto a clean, floured surface. Use a rolling pin to flatten the cookie dough out to about 1/2 inch thick.
Use a bunny shaped cookie cutter, and cut as many cookies as you can out of the dough.
Once you have no more room to cut shapes, roll the dough back into a ball, add more flour to the surface. Use the rolling pin again to roll it back out to 1/2 inch thick and cut more bunny shapes out. Repeat until you run out of dough.
Place cut bunny shapes onto parchment paper lined cookie sheets.
Bake at 350 for 8-10 min. Watch closely, and pull the cookies out as soon as they look cooked through - for a softer sugar cookie you don't want them to brown at all.
Wait til cookies are completely cool before frosting.
With a hand mixer on high speed, whip sugar, butter and vanilla.
Add cream cheese and a dash of salt. Mix well.
Keep mixing and alternate slowly adding milk and powdered sugar, until the frosting is smooth and creamy. Add food coloring if desired.
Marshmallow Coconut Bunny Tails
Soften 2 TBSP of frosting in the microwave (just for a few seconds) stir and let cool slightly.
Use a toothpick to dip a mini marshmallow into the frosting, getting frosting on all sides.
Dip the frosting covered marshmallow into shredded coconut til it's covered.
Rest bunny tail it on parchment paper to cool, and repeat til you have one for each cookie you made.
Instructions to freeze cookies and serve later:Let cookies cool completely, freeze them in an air-tight ziplock bag, unfrosted.Store extra frosting in the fridge. Pull cookies out of the freezer and let thaw for a few hours or overnight. Let frosting soften to room temperature. Frost cookies and make bunny tails the day of serving.