Ingredients:

  • 3 cups (375g) all purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon sea salt
  • 0.5 cup (113g) unsalted butter, softened
  • 0.75 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 0.5 cup (120g) full fat sour cream
  • 2 teaspoons vanilla bean paste or extract
  • 1 cup (120g) powdered sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons milk

Instructions:

  1. Cream the butter and sugar. Beat the 0.5 cup butter and 0.75 cup sugar until pale and fluffy. Note: This incorporates air for a lighter cookie.
  2. Add the egg and vanilla. Mix in the 1 egg and 2 tsp vanilla bean paste until completely smooth.
  3. Fold in the sour cream. Incorporate the 0.5 cup sour cream until no white streaks remain.
  4. Whisk the dry ingredients. In a separate bowl, combine the 3 cups flour, baking powder, baking soda, and sea salt.
  5. Combine the mixtures. Slowly add the dry ingredients to the wet until a soft dough forms. Note: Stop as soon as the flour disappears to avoid toughness.
  6. Chill the dough. Wrap the dough and refrigerate for at least 15 minutes. Note: This prevents the cookies from shattering or spreading too much.
  7. Roll and cut. On a floured surface, roll the dough to 1/4 inch thickness and cut into rounds.
  8. Bake the cookies. Place on a tray and bake at 350°F for 10 minutes until the edges are just set but still pale.
  9. Cool completely. Transfer to a wire rack until they are cool to the touch.
  10. Glaze and serve. Whisk the powdered sugar, lemon juice, and milk, then spread over the cooled cookies.