Lemon Sour Cream Cookies

• Vegetarian

• Produce

  • 1 Lemon, Zest of

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/4 tsp Baking soda
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/4 cup Sour cream

Found on magnoliadays.com

Description

Ingredients

• 1 cup granulated sugar
• Finely grated zest of 1 lemon
• ½ cup unsalted butter, at room temperature
• 1 large egg
• ½ teaspoon vanilla extract
• 3 cups all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• ¼ cup sour cream

Directions

• Add sugar and lemon zest to a small bowl. Use your fingers to rub zests into sugar.
• Beat butter in a large bowl until creamy. Add lemon sugar. Beat until light and fluffy.
• Add egg and vanilla. Beat until combined.
• Whisk together flour, salt, and baking soda. Add to butter mixture, alternately with sour cream, and beat until just combined.
• Divide dough in half. Form each half into a 7-inch log. Wrap logs in parchment paper or plastic wrap. Chill logs thoroughly, at least 4 hours or overnight.
• Heat oven to 375°F. Line baking sheets with parchment or non-stick liner.
• Unwrap logs and cut into ¼-inch slices. Place slices 1 inch apart on baking sheets.
• Bake 8 to 10 minutes, or until edges are lightly browned.
• Cool cookies 1 minute on baking sheet. Transfer cookies to a wire rack and cool completely.