Lemon Sour Cream Cookies

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From Cook's Country
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
2 teaspoons grated lemon rind
1. 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.
2. 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.
3. 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. Top with a simple confectioners' sugar glaze.
Makes about 3 1/2 dozen

Sarah Dahl

Member since Jan 2010

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