Lemon Sour Cream Cookies

By lorik

We use a hefty amount of lemon zest, and pump up the lemon flavor with a tangy glaze.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 16 tablespoons unsalted butter, softened (2 sticks)
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 cup sour cream
• 2 teaspoons grated zest and 1/4 cup juice from 2 lemons
• 2 tablespoons cream cheese, softened
• 3 cups confectioners' sugar

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. PREPARE PANS Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in large bowl.

2. MAKE DOUGH With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, and mix until combined. Reduce speed to medium-low. Mix in sour cream and zest. Add flour mixture and mix until incorporated.

3. BAKE Refrigerate until slightly firm, about 1 hour. Drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies 2 inches apart. Bake until just golden around edges, about 15 minutes, switching and rotating sheets halfway through baking. Cool on baking sheets. Repeat with remaining dough.

4. GLAZE Combine cream cheese and lemon juice in medium bowl. Whisk in confectioners’ sugar until smooth. Top each cooled cookie with 1 teaspoon glaze. Serve. (Cookies can be stored in airtight container at room temperature for 3 days.)