Sour Cream Sugar Cookies
  • 3 1/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/4 cup sour cream
  • 2 teaspoons vanilla
  • 2 sticks unsalted butter, softened
  • 2/3 cup sugar
  • 1/2 cup powdered sugar
  • zest of 1 lemon, minced
  1. Stir flour, baking powder, and salt together in a bowl. Lightly beat eggs in a small bowl, then whisk in sour cream and vanilla until smooth; set aside.
  2. Cream butter, both sugars and zest in a large bowl with an electric mixer until smooth. Add egg mixture, beat until blended then mix in half the flour mixture until incorporated.
  3. Blend in remaining dry ingredients just until mixed. Divide dough into thirds, wrap each piece in plastic and press into a disk and chill for at least 3 hours before rolling out. May be made upt ot 2 days ahead or frozen for up to a month.
  4. Preheat oven to 350 degrees. Line baking or cookie sheets with parchment paper. Roll out 1 portion of dough on a well floured surface to 1/4 inch thick and cut out shapes witih cookie cutter and transfer to prepared baking sheets, spaking 1 inch apart. Reroll scraps one time only.
  5. Bake until edges are light golden 10-12 minutes then cool cookies briefly on the pans. Transfer to a rack to cool completely before decorating. Undecorated cookies may be frozen for up to a month.
  6. To apply sprinkles, warm light corn syrup in a microwave then brush onto the surface of a cookie to coat. Sprinkle with colored sugar and tap off excess and let stand until no longer sticky.