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A Pennsylvania Dutch Soft
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| Unsalted butter, softened | 1 cup or 2 sticks |
| Sugar | 1 ½ cup |
| Lemon zest, finely grated | 1 ½ tsps |
| Eggs | 2 large |
| Vanilla extract | 2 ½ tsps |
| Sour cream | 1 cup |
| All purpose flour | 3 cups |
| Baking soda | ½ tsp |
| Cream of tartar | ½ tsp |
| Salt | ½ tsp |
For topping, use 4 tablespoons of sugar and raisins.
- Cream butter, sugar, lemon zest until light in color and fluffy.
- Beat in eggs and vanilla until very smooth.
- Add sour cream, and gently fold in flour, cream of tartar, salt, and baking soda until evenly incorporated.
- Dough will be sticky. For easy handling, chill it for at least 3 hours or until firm.
- Preheat oven to 375 degrees Fahrenheit, and line cookie sheets with parchment paper.
- Roll dough into 1½ inch balls, place on prepared cookie sheets, spacing about 3-inches apart.
- Press each ball with bottom of a drinking glass covered in saran wrap and dipped in granulated sugar. Make them about 3 inches in diameter. Insert a raisin into the center of each cookie.
- Bake for 8 - 10 minutes or until edges are lightly brown and the center is barely firm to touch.
- Allow cookies to cool on cookie sheets for about 2 minutes before transferring them to wire racks to cool completely.
This Pennsylvania Dutch soft sugar cookie recipe yields about 24 cookies. Store them in air tight containers for 1 week or freeze for up to 1 month.
Ideas for this soft sugar cookie recipe come from The All-American Cookie Book by Nancy Baggett.
