Instructions

• Preheat the oven to 375°F and position a rack in the center of the oven.
• In a large bowl, use an electric mixer to beat 1/2 cup (1 stick) butter at medium speed for 30 seconds.
• Add 3/4 cup granulated sugar, 4 teaspoons finely grated lemon zest, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/8 teaspoon salt to the bowl. Beat at medium speed until combined, scraping the sides of the bowl occasionally.
• Beat in 1 large egg, 1/2 cup sour cream, and 1/3 cup freshly squeezed lemon juice until the mixture is uniform.
• Add the 2 cups all-purpose flour. Beat in as much flour as you can with the mixer, then use a spatula to stir in any remaining flour until a soft dough forms.
• Drop the dough by slightly rounded tablespoons onto an ungreased cookie sheet, spacing the mounds about 3 inches apart.
• Gently press one piece of gumdrop (from the 14 yellow gumdrops, each cut into thirds) into the center of each cookie mound, or chop the gumdrops and place a few pieces on top of each cookie, as desired.
• Bake the cookies for 10 to 11 minutes, or until the tops are firm and the edges are set.
• While the cookies bake, stir together 1/4 cup granulated sugar and 2 tablespoons freshly squeezed lemon juice (warmed a little bit) in a small bowl until the sugar is dissolved to make the lemon glaze.
• When the cookies are done, transfer them to a wire rack. While the cookies are still warm, brush the tops with the lemon glaze.
• Let the cookies cool completely on the wire rack before serving.