Preheat oven to 350°F and lightly grease baking sheets or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter, oil, and sour cream on medium speed for about 1 minute, until smooth.
Add the sugar and Adams Pure Vanilla
Extract. Beat until fully combined and smooth.
Add the dry ingredients and mix on low speed just until a soft dough forms.
Using a 2-inch cookie scoop, portion the dough onto prepared baking sheets, leaving space between each cookie.
Lightly press each cookie with the bottom of a glass to flatten slightly and create those soft, crinkled edges.
Bake for 10–12 minutes, until the edges are just set and lightly golden.
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
In a medium bowl, beat the butter, milk, and Adams Pure Vanilla Extract until smooth. Gradually add powdered sugar and mix until creamy.
Divide the frosting if desired and tint with Crayola Food Colors of Kindness to create
soft Easter shades.
Once
cookies are completely cool, spread frosting over each cookie and finish with
sprinkles.
