SOFT SOUR CREAM SUGAR COOKIES

• servings: 2 Dozen
• active time: 15 Minutes
• total time: 38 Minutes

Ingredients

FOR THE COOKIE DOUGH

1/2 cup (113 gr) unsalted butter, room temperature

1 cup 200 gr) granulated sugar

1 tsp lemon zest (*optional)

1 large egg, room temperature

1/2 cup (112 gr) full fat sour cream

1 1/2 tsp (6 gr) baking powder

1/4 tsp (2 gr) kosher salt

2 3/4 cups (330 gr) all-purpose flour

FOR THE FROSTING

1 sticks (113 gr) unsalted butter, room temperature

2 cups (240 gr) powdered, icing, or confectioners sugar

1 tsp (5 ml) vanilla extract

1 TBSP (15 ml) lemon juice (*optional)

2-3 TBSP (30-45 ml) milk or heavy cream

Directions

For the Cookies

1 In the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, cream together the butter, granulated sugar, and lemon zest (if using) together until lightly fluffy. Mix on medium/high speed for about 45 seconds-1 minute. You don't want to cream too much or the cookies won't hold their shape as well when baked.

2 Add the egg and sour cream into the mixing bowl and mix until absorbed. Add the baking powder and salt and mix until absorbed.

3 Add the flour into the mixing bowl and mix until it is just absorbed. You don't want to mix too much once the flour is added. The dough will be sticky.

4 Divide the dough in half and transfer each half onto a piece of parchment paper. Top each half of dough with another piece of parchment paper. Use a rolling pin to roll the dough out between the parchment to a little thicker an 1/4" thick. I like to go in between 1/4" and 1/2" thick to keep the cookies super soft.

5 Transfer the rolled out dough into the freezer for 10-15 minutes until very firm. This will allow you to be able to cut the cookies out without needing to add a lot of extra flour.

6 Preheat the oven to 375. Line two sheet pans with parchment paper.

7 Dip cookie cutters in flour, and stamp out cookies in your desired shape. This dough will hold its shape well if you want to make shapes. Transfer the cut out cookie onto the parchment lined baking sheets. You can press the scraps together and chill and cut out again. Only do this once, because working the dough too much will create tough cookies.

8 Bake 375 F for 6-9 minutes, or until the edges are firm and very lightly browned. These cookies will not turn golden brown, they should still be white in the center. They will cook quickly and you don't want to over bake them.

9 Allow the cookies to cool for 5 minutes on the baking sheets and then transfer to cooling racks to cool completely before frosting

For the Frosting

1 In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl with a hand mixer, beat the butter on high speed until light and fluffy.

2 Add the powdered sugar into the mixing bowl. Start mixing on low and then gradually increase the speed to cream the sugar into the butter. Beat on high speed for 3-4 minutes until light and fluffy.

3 Add the vanilla extract and the lemon juice if using. Add a bit of milk or heavy cream to thin out the texture if needed.

To Assemble:

1 Frost the cooled cookies as desired. The frosting does crust over slightly, so if you want to add sprinkles you do want to do it right when you frost.

Store cookies in an airtight container for 3-4 days. This will keep them very soft. You can store them at room temperature or in the refrigerator.!

Notes

*The lemon zest can be left out of the cookies and the lemon juice can be left out of the frosting if you prefer. It adds a slight tangy flavor and helps balance the sweetness.

*If you would like to prep the dough ahead and bake later, make the cookies all the way up to step 7. Place the raw cut out cookies in the freezer until solid. Transfer to a freezer ziplock bag for up to 3 months. When you are ready to bake, you can bake straight from frozen but add about 2-3 minutes onto the baking time.