Glazed Lemon Sour Cream Cookies

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1 Tbsp lemon zest
• 1/2 tsp vanilla extract
• 2 1/2 cups powdered sugar
• 2 Tbsp cream cheese, softened well, practically melted
• 3 Tbsp fresh lemon juice

Directions

1. In a large bowl, whisk the flour, baking powder, baking soda and salt until evenly mixed, then put the bowl aside. In the bowl of a stand mixer with the paddle attached, beat the butter and sugar together until the mixture looks a bit airy. Add the eggs one at a time, mixing after each addition. Beat in the sour cream, lemon zest and vanilla. Add the flour mixture and mix just until the dough comes together. Cover the bowl and refrigerate the dough until it firms up slightly and is easier to handle, about 1 hour; it will still be pretty sticky.
2. During the last 10 minutes of chilling, heat the oven to 375. Line two 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
3. Scoop rounded tablespoons of dough, using a cookie scoop or two spoons, and place them on the prepared baking sheets with about 2-inches between each one. Bake both pans in the heated oven for about 14 – 15 minutes, swapping their positions and turning them midway through, until the cookies are set and the lower edges are golden.
4. Leave the cookies on the baking sheet for several minutes, then move them to a wire rack to cool completely. Slide a baking sheet under the rack, then spoon the glaze over the cooled cookies and spread it across the tops. Leave the cookies at room temperature until the glaze sets. Store the cookies in an airtight container.
5. For the glaze, combine the cream cheese and lemon juice in a mixing bowl. Stir in the powdered sugar and keep mixing until the glaze is smooth.