1-First, in a large bowl, whisk together the dry ingredients: 3 cups all-purpose flour (scoop and level to measure), 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt; set them aside for later.

2-Next, in a stand mixer or bowl with a mixer, cream 1 cup unsalted butter (softened) and 1 1/2 cups granulated sugar until slightly fluffy, which helps create that light texture.

3-Then, add 2 large eggs one at a time, mixing well after each to ensure everything blends smoothly.

4-Mix in 1 cup sour cream, 1 tablespoon lemon zest, and 1/2 teaspoon vanilla extract, then add the dry ingredients and blend until just combined for a perfect dough.

5-Cover the dough and chill it in the refrigerator for about 1 hour until it’s firmer but still sticky, which makes handling easier.

6-During the last 10 minutes of chilling, preheat your oven to 375 degrees F and line baking sheets with parchment paper or silicone mats.

7-Drop rounded tablespoons of dough about 2 inches apart on the prepared sheets, giving them space to bake evenly.

8-Bake for 14 to 15 minutes, rotating the sheets halfway through, until the edges turn golden and the cookies are set.

9-Cool the cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

10-For the glaze, in a bowl, blend 2 tablespoons cream cheese (softened) and 3 tablespoons lemon juice until smooth, then gradually stir in 2 1/2 cups powdered sugar until it’s glossy and ready to use.

11-Finally, place a baking sheet under the wire rack to catch drips, spread the glaze over the cooled cookies, and let it set at room temperature.

12-Store the cookies in an airtight container to keep them fresh, and you’re all set to enjoy your homemade glazed lemon sour cream cookies.