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Lemon Sour Cream Cookies
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| 3 cups | all purpose flour |
| 1 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/2 tsp | salt |
| 2 sticks | unsalted butter, softened |
| 1 1/2 cups | sugar |
| 2 large | eggs |
| 2 tsp | grated lemon zest |
adjust oven racks to upper-middle & lower middle position and heat oven 375 degrees. Line 2 baking sheets with parchment paper.
Whisk flour, baking powder, baking soda, and salt in large bowl.
With electric mixer on medium speed, beat butter and sugar until fluffy. Add eggs one at a time and beat until incorporated. Reduce speed to low and beat in sour cream and lemon zest. Add flour mixture and mix until combined.
Refrigerate dough until slightly firm, about 1 hour. Drop rounded tablespoons of batter onto prepared baking sheets, spacing cookies 2 inches apart. Bake until just golden around edges, about 15 min, switching and rotating sheets halfway through baking. Cool on baking sheets.
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