Preheat oven to 375 degrees

Using a stand mixer, blend together butter and powdered sugar

Add in sour cream, egg and vanilla; mix until blended

In another bowl, combine first 9 ingredients (until 1 C butter and minus the powdered sugar you already mixed with the butter)

On the lowest speed, add in dry ingredients 1/2 C at a time

Dough will be thick and barely sticky

Divide dough into quarters

Lay out plastic wrap and sprinkle with white rice flour

Roll out on portion of the dough into 1/2 to 5/8 inch (you want them thick)

Using a cookie cutter, cut into desired shapes making sure to do them close together so as to leave very little leftover dough

Lift the plastic wrap and invert cookie onto your hand then place on a baking pad or parchment lined baking sheet

Repeat the process with remaining portions of dough

Bake for 10 minutes then let cool completely before frosting

To make the frosting: Whisk together cream cheese, milk and vanilla. Add in powdered sugar a little at a time and mix until thick and smooth. If you want different colors, add that in and mix just a bit more until combined well. Frost cookies with a thick layer of frosting and store in refrigerator. Enjoy with a big glass of cold milk.