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Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
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In a large bowl, whisk together flour, baking powder, and salt; set aside.
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Combine butter, shortening, and sugars in the bowl of your mixer. Beat until light and fluffy, about 5 minutes. Scrape down bowl.
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Add sour cream and eggs, one at a time, scraping down the bowl before the next addition.
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Beat in vanilla extract.
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Gradually add flour mixture to the butter mixture, beating on low until just combined.
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Transfer dough to a lightly floured surface and roll to a ¾-inch thickness.
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Cut with desired sized round, and transfer cookies to lined baking sheet placing 2 inches apart from one another.
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Bake small cookies for 6 minutes, medium sized cookies 7-8 minutes, and large rounds for 8-10 minutes.
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Once done, cool for a few minutes on the pan, then transfer cookies to a cooling rack.