I had to make sure I got a sugar cookie in the series. It’s not Christmas until you’ve made sugar cookies right? As soon as I saw this recipe I knew it was the one. I am a HUGE lemon fanatic (my favorite recipe are probably these Lemon Pull-Aparts, although there are many other fabulous lemon recipes around here). Even though the only lemon addition to this recipe is the zest, you’d be surprised what an impact it has. Oh and the dough, you just wait until you add the zest to the dough. It smells unbelievably amazing. I stood over it just taking in the smell for several moments because it was so wonderful. I’ve never made sugar cookies like this with the cutout and the filling, but in the end I was uber impressed with how well it came together. I know I’ve said this about every cookie IN this series, but aren’t they just so pretty? Really – they are some PRETTY cookies and I love how the raspberry filling makes them so festive.
Sour Cream Sugar Cookies with Lemon Zest
These Sour Cream Sugar Cookies with Lemon Zest have an irresistible raspberry filling!
- 3 1/4 c. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. table salt
- 2 eggs
- 1/4 c. sour cream
- 2 tsp. vanilla
- 2 sticks unsalted butter softened
- 2/3 c. granulated sugar
- 1/2 c. powdered sugar
- Minced zest of 1 lemon
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.
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 of the flour mixture until incorporated. Blend in remaining dry ingredients just until mixed.
Divide dough into thirds, wrap each piece in plastic, press into a disk, and chill at least 3 hours before rolling out (may be made up to 2 days ahead or frozen up to 1 month).
Preheat oven to 350; line baking or cookie sheets with parchment paper or Silpat.
Roll out 1 portion of dough on a well-floured surface with cookie cutters, and transfer to prepared baking sheets, spacing 1 inch apart (Reroll scraps 1 time only). Bake until edges are light golden, 10-12 minutes, then cool cookies briefly on pans.
Transfer to a rack to cool completely before decorating. Undecorated cookies may be frozen up to 1 month.
[My 2 Cents]
I chose this particular way to decorate my cookies, but of course you can just cut them out and enjoy them frosted or unfrosted or decorated with sprinkles just like any other fab sugar cookie recipe. For this particular decorating option I had two different-sized circle cookie cutters. With half my dough I cut out using both and removed the center (baked it of course). With the other half I just used the larger of the two circles and didn't cut out the center. After they had baked and cooled powdered sugar dusted the "tops". I then added a small dollop, probably a tsp or so, of seedless raspberry jam to the larger of the two circles and spread it around trying to avoid getting too close to the edge. I then topped the cookie with the tops. I stored these in the refrigerator before serving. The longer they sit, the more they will secure themselves.
Adapted from Cuisine At Home Issue No. 72 December 2008