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1. In the bowl of a stand mixer, cream together butter and sugar until light and fluffy.
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2. Add in eggs one at a time, stirring after each addition.
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3. Stir in sour cream and vanilla until combined. Set aside.
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4. In a medium bowl combine cake flour, all purpose flour, baking powder and salt.
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5. Add the dry ingredients into the mixer bowl with the creamed mixture and mix to form a dough.
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6. Wrap the dough in a sheet of wax paper.
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7. Chill dough for at least one hour in the refrigerator.
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8. Preheat oven to 350 degrees F. Line baking sheets with a Silpat or parchment paper.
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9. Roll 1-2 tablespoons of dough into a ball. Use a bit of all purpose flour on your hands to handle the sticky dough.
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10. Place ball on the baking sheet and flatten it to about 1/2 inch thick, molding the sides to keep a round shape.
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11. Continue with remaining dough, placing each cookie at least each 2 inches apart on the baking sheet (they spread!)
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12. Bake in preheated oven for 10-12 minutes.
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13. Let cool for a few minutes on baking sheet, and transfer to wire rack to cool completely.
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14. For the buttercream frosting:
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15. Using an electric mixer whip the butter and gradually add in confectioner's sugar.
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16. When all of the sugar is added, pour in milk and vanilla and blend on medium until fluffy. Add in food coloring if desired.
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17. Frost the cookies with an offset spatula and sprinkle with candies or colored sugar immediately before the frosting sets up.
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18. Enjoy!
