Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cup (315 g) all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (174 g) unsalted butter, (softened)
  • 3/4 cup + 2 tablespoons (175 g) granulated sugar
  • 2 oz (56 g - about 4 tablespoons)cream cheese (softened)
  • 1 tablespoon (15 ml) milk
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons (30 ) full-fat sour cream, (at room temperature)
  • 3 cups (360 g) confectioners’ sugar
  • 4 tablespoon (60 m) milk, (divided)
  • 1 tablespoon light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons (15 g) unsweetened natural or Dutch-process cocoa powder
  • 1 tablespoon (15 ml) fresh lemon juice (optional)

Instruction

  • Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  • Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  • In a large bowl using an electric mixer, beat the butter and sugar together on medium-high speed until smooth and creamy, about 3 minutes. Add cream cheese, milk, and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Reduce speed to low and add the dry ingredients in 3 additions, alternating with the sour cream. Beat until everything is well combined and no pockets of flour remain. This batter is thick.
  • Using a greased ice cream spoon or a 1/4-cup dry measuring cup, drop mounds of dough 4 inches apart on prepared baking sheets.
  • Bake for 15 - 17 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.