Lemon Sour Cream Cookies

If you like applesauce cookies and pumpkin cookies, you HAVE to try these cookies—especially if you also happen to like lemon! These cookies have a soft, cake-like texture. The lemony flavor is incredible. Bart and Joshua made these together (Bart made the dough and Joshua scooped the dough onto the cookie sheets.) These are now one of our all-time favorite cookies!

Makes 3 1/2 dozen cookies

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter , softened
1 1/2 cups sugar
2 large eggs
1 cup sour cream
2 teaspoons grated lemon zest

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in 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, 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. (Cookies can be stored in airtight container for 3 days.) Frost with no-fuss icing, if desired.

No-Fuss Icing
Makes enough to glaze several dozen cookies. (Personally, I never measure anything when I make a simple glaze like this—I just dump and whisk until it looks right.)

1 - 2 tablespoons milk
1 cup confectioners' sugar
2 - 3 drops flavored extract (optional—I used some vanilla)

With small whisk or fork, combine 1 tablespoon milk and confectioners' sugar in small bowl to make soft, smooth icing. Stir in optional flavored extracts. If mixture is too stiff, add milk in very tiny increments until desired consistency is reached.