If you like a light citrus bite with your dessert then this is the cookie for you!
Lemon Sour
Cream Cookies
Makes 3 1/2 dozen cookies
3 cups all-purpose flour
3 cups all-purpose flour
1
teaspoon
baking powder
1/2
teaspoon baking
soda
1/2
teaspoon
salt
1
cup butter, softened
1
1/2 cups
sugar
2
eggs
1
cup
sour cream
2
teaspoons
grated lemon rind
Adjust
oven racks to upper-middle and lower-middle positions and heat oven to 375.
Line 2 baking sheets with parchment paper. Whisk flour, baking powder, baking
soda, and salt in a large bowl.
With
electric mixer on medium speed, beat butter and sugar until fluffy. Add eggs,
one at a time, and beat until incorporated. Reduce speed to low and beat in
sour cream and lemon zest. Add flour mixture and mix until combined.
Refrigerate
dough until slightly firm, about 1 hour. Drop rounded tablespoons of batter
onto prepared baking sheets, about 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.
If desired, top with a simple confectioners' sugar glaze.