Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

In a large bowl, whisk together flour, baking powder, and salt; set aside.

Combine butter, shortening, and sugars in the bowl of your mixer. Beat until light and fluffy, about 5 minutes. Scrape down bowl.

Add sour cream and eggs, one at a time, scraping down the bowl before the next addition.

Beat in vanilla extract.

Gradually add flour mixture to the butter mixture, beating on low until just combined.

Transfer dough to a lightly floured surface and roll to a ¾-inch thickness.

Cut with desired sized round, and transfer cookies to lined baking sheet placing 2 inches apart from one another.

Bake small cookies for 6 minutes, medium sized cookies 7-8 minutes, and large rounds for 8-10 minutes.

Once done, cool for a few minutes on the pan, then transfer cookies to a cooling rack.

To make the frosting beat butter and sour cream until creamy.

Gradually add in powdered sugar, beating on low until incorporated.

Add vanilla and 1 tablespoon of milk.

Increase mixer speed to high and beat until light and smooth.

Add additional tablespoon of milk if frosting is too stiff.

If coloring, separate frosting into different bowl and add 3-4 drops of coloring per bowl. Stir until combined.

Frost cookies and garnish with sprinkles, if desired.