Soft Sour Cream Sugar Cookies

I found this recipe back in May at The Picky Palate and have saved it since then. There have been a few times I have grabbed out all of the ingredients and then I realized I was missing one thing! Today I made sure I had everything. The fondant i used was the Wilton boxed white fondant. I tinted half of the package gree and half yellow. Decorating these cookies was such fun.
For the cookies:
2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

In an electric or stand mixer, cream the sugar and butter.
Add eggs, vanilla and sour cream until well combined.
Slowly add in the flour, baking soda, baking powder and salt until well combined.
In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
Once chilled, roll and cut into desired shapes.
Bake at 350 degrees for 9-11 minutes depending on how thick you cut your cookies. Remove and let cool. Frost and decorate as desired.

Fondant Frosting Directions:
Roll the fondant out into an even thinness. (You can use a bit of powdered sugar underneath the fondant to prevent stickin))
Use the same cookie cutter you cut the cookie into to cut out your shape.
Brush a light layer of corn syrup on top of the cookie
Press the cut fondant over your cookie.
Press around the edges to seal.