Ingredients:
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter
1/2 c. granulated sugar
1 tbsp. sour cream
1 tsp. vanilla extract
Directions:
• In a small mixing bowl, whisk together flour, baking powder, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, 4 to 5 minutes. Add sour cream and vanilla and beat to combine. Turn mixer speed to low and gradually add dry ingredients. Mix until just combined. Turn dough out onto a piece of plastic wrap, form into a disc, and refrigerate for at least 1 hour.
• When ready to bake cookies, set oven rack to the center position and preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, roll dough to 1/4-inch thickness. Use a cookie cutter to cut dough into desired shapes, gathering and re-rolling any leftover dough until it is all used. Place cookie cutouts onto prepared baking sheet.
• Bake for 10 to 12 minutes, until cookies are just barely golden at the edges. Cool on the baking sheet on a wire rack for 5 minutes, then transfer cookies directly to wire rack to cool completely.
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