Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla
  • 1 large egg (room temperature)
  • 1/2 cup full-fat sour cream
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 4 cups all-purpose flour (use the scoop and level method of measuring per the notes section.)
  • 1 stick unsalted butter (room temperature)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 2-3 tablespoons milk

Instruction

  • Cream the butter, sugar, and lemon zest for 5 mins until light and fluffy.
  • Add the egg, vanilla, and sour cream and mix until well incorporated.
  • Add the flour, baking powder, and salt.
  • Divide the dough in half and transfer each half onto a piece of parchment paper. 
  • Top each half of the dough with another piece of parchment paper.
  • Use a rolling pin to roll the dough out between the parchment to a little thicker about 1/4" thick.
  • I like to go in between 1/4" and 1/2" thick to keep the cookies super soft.
  • Transfer the rolled-out dough into the freezer for 10-15 minutes or the fridge for 30 mins until firm.
  • This will help you eliminate having to use extra flour when cutting out the cookies.
  • Preheat the oven to 375ºF.
  • Line two sheet pans with parchment paper.
  • Dip cookie cutters in flour and stamp out cookies in your desired shape. 
  • Transfer the cut-out cookie onto the parchment-lined baking sheets. 
  • Press the scraps together and chill and cut out again.
  • You can only do this once, as the cookies can become tough.
  • Bake for 6-8 mins until the edges are firm and lightly browned.
  • Allow the cookies to cool for 5 minutes on the baking sheets
  • Transfer to cooling racks to cool completely before frosting.