Sour Cream Sugar Cookies

By commercecook

These cookies hold their shape well, especially for making lintzer cookies.

Ingredients

• 3 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon table salt
• 2 eggs
• 1/4 cup sour cream
• 2 teaspoons vanilla
• 2 sticks unsalted, softened butter
• 2/3 cup granulated sugar
• 1/2 cup powdered sugar
• minced zest of 1 lemon

Details

Servings 5

Preparation

Step 1

Stir flour, baking powder, and slat together in a bowl. Lightly beat eggs in a small bowl, then whisk in sour cream and vanilla until smooth. Set aside.
Cream butter, both sugars and zest in a large bowl with an electric mixer until smooth. Add egg mixture, beat until blended, then mix in half the flour mixture until incorporated.
Blend in remaining dry ingredients just until mixed. Divide dough into thirds, wrap each piece in plastic, press into a disk and chill at least 3 hours before rolling out. May be made up to two days ahead or frozen up to 1 month.)
Preheat oven to 350 degrees. Roll out dough to 1/4 inch and cut out shapes.
Space 1 incyh apart. Rerol scraps 1 time only
Bake cookies until edges are lightly golden, 10-12 minutes, then cool cookies briefly on the pans.