Zesty Lemon Cream Cookies

1. Dry Mix

In a medium bowl, combine flour, baking powder, baking soda, and salt with a whisk.

2. Creaming

In a stand mixer with a paddle attachment, cream together granulated sugar, softened butter, and lemon zest on medium-high until pale and fluffy, roughly 3 minutes. Incorporate eggs one at a time, mixing for about 30 seconds after each addition.

3. Sour Cream Blend

Lower mixer speed and blend in sour cream until just mixed. Gradually add the dry mix until combined, about 30 seconds. Seal the bowl with plastic wrap and chill in the refrigerator for 1 hour to firm up slightly.

4. Prep

Preheat the oven to 375°F. Line two baking sheets with parchment paper and set your oven racks to the upper-middle and lower-middle positions.

5. Shaping

With half of the chilled dough, spoon heaping 1-tablespoon mounds onto the prepared baking sheets, keeping about 2 inches between each cookie.

6. Bake & Cool

Bake for approximately 15 minutes or until edges are just golden, rotating and switching the sheets at the halfway mark. Allow the cookies to cool completely on the sheets. Repeat the baking process with the remaining dough.

7. Glaze Mixing

Whisk together lemon juice and softened cream cheese until smooth. Gradually whisk in confectioners' sugar until a smooth icing forms.

8. Decorating

Once cookies are cooled, drizzle 1 teaspoon of the lemon glaze over each cookie.