Preheat your oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper to prevent sticking.

In a medium bowl, whisk together the flour, salt, baking soda, and baking powder until well combined. This helps evenly distribute the leavening agents.

In a large mixing bowl, add the butter, 1 1/4 cups granulated sugar, powdered sugar, and oil. Beat on low speed for about 1 minute or until everything is fully combined. The mixture will look slightly grainy—this is normal!

Add the sour cream, eggs, vanilla extract, and lemon zest (if using) to the butter mixture. Mix on low speed for another minute, scraping the sides of the bowl as needed.

Slowly add the dry ingredients to the wet ingredients, mixing on low until the dough just comes together. It should be soft but not sticky. Avoid overmixing!

Scoop the dough into 2-3 tablespoon-sized portions and roll into balls. Place them on the prepared baking sheets about 3 inches apart.

Spray the bottom of a flat glass with baking spray, dip it into the remaining 1/4 cup of granulated sugar, and press each cookie until it’s about 1/2 inch thick.

Bake the cookies for 8 minutes. They should look set but not browned—they’ll continue to firm up as they cool.

Let the cookies sit on the baking sheet for 2-3 minutes, then transfer them to a wire rack to cool completely before frosting.

Once cooled, spread a generous layer of your favorite frosting over each cookie. I personally love cream cheese frosting for the ultimate soft and sweet combo!