Lemon Sour Cream Cookies

To make your lemon cookies, start by creaming together the butter, sugar, and lemon zest for about 5 minutes or until light and fluffy.

Add in the egg, vanilla, and sour cream and mix again until well incorporated.

Add the flour, baking powder, and salt. Stir until just combined.

Grab two pieces of parchment paper and place them each on the counter.

Divide the finished dough in half and place each half on a sheet of the prepared parchment paper.

Place a second sheet of parchment paper on one half of the dough and use a rolling pin to roll the dough to just over ¼ inch thick.

Repeat with the other half of the dough and place both sheets of dough in the freezer for 10-15 minutes or fridge for 30 minutes

When the dough is firm, you can preheat the oven to 375 degrees and line 2 baking sheets with parchment paper.

Dip your desired shapes of cookie cutters into flour to help with sticking and cut out as many cookies as you can between both halves of dough.

Place the cookies on the prepared baking sheets and bake for 6-8 minutes or until the edges are firm and start to turn golden brown

Remove the cookies and let them cool on the baking sheet for 5 minutes before transferring them to cooling racks.

While your first batch of cookies bakes, press the remaining dough scraps together and roll in the same way as before between the two sheets of parchment. Chill again until firm.

When the dough is firm again, cut out as many cookies as you can and toss the scraps of dough.

Bake and cool your second batch as you did the first.

While the cookies cool, you can make your frosting by adding the butter, powdered sugar, lemon juice, and milk to a mixing bowl.

Beat the frosting ingredients for 5 minutes or until smooth and creamy.

When the cookies are cooled, spread the frosting on and enjoy!