How to make sour cream lemon cookie

Sour Cream Lemon Cookies: Soft, Zesty, and Perfectly Frosted

These Sour Cream Lemon Cookies are a delightful combination of soft, zesty cookies paired with a creamy frosting. The tangy sour cream and bright lemon zest make these cookies perfect for any occasion, whether it’s a casual treat or a special celebration. The cookies are soft with a slight chew, and the frosting adds the perfect sweet finish. Let’s dive into this easy, delicious recipe!

Equipment You’ll Need:

• Stand Mixer
• Zester (for lemon zest)
• Bowls
• Rolling Pin
• Parchment Paper

Ingredients:

For the Dough:

• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 large egg, room temperature
• 1/2 cup full-fat sour cream
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 4 cups all-purpose flour, scooped and leveled*

For the Frosting:

• 1 stick unsalted butter, room temperature
• 2 cups powdered sugar (also known as icing or confectioner sugar)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 2-3 tbsp milk (to reach desired consistency)

Instructions:

1. Make the Dough:

• Cream the butter and sugar in your stand mixer for 5 minutes until light and fluffy.
• Add the lemon zest, vanilla extract, and egg. Mix until everything is well incorporated.
• Add in the sour cream, baking powder, kosher salt, and flour. Mix until the dough is smooth. The dough should not be too sticky or wet—adjust with a bit more flour if needed.

2. Roll Out the Dough:

• Divide the dough in half and place each half on a piece of parchment paper. Place another piece of parchment paper on top of the dough.
• Roll the dough to a thickness of just a little thicker than 1/4 inch (for softer cookies, aim for 1/4 to 1/2 inch thick). This keeps the cookies soft and chewy.

3. Chill the Dough:

• Transfer the rolled-out dough to the freezer for 10-15 minutes or the fridge for 30 minutes. This will firm up the dough and prevent extra flour from being used when cutting out the cookies.

4. Preheat and Prepare Baking Sheets:

• Preheat your oven to 375°F (190°C).
• Line two baking sheets with parchment paper.
• Dip cookie cutters in flour to prevent sticking, then cut out the cookies in your desired shape.

5. Bake the Cookies:

• Transfer the cut-out cookies to the prepared baking sheets. Be sure to leave a little space between each one.
• Bake for 6-8 minutes, or until the edges are firm and lightly browned. The center will set but will not caramelize or turn golden brown.

6. Cool the Cookies:

• Allow the cookies to cool for 5 minutes on the baking sheets. This will help them set before transferring.
• Move the cookies to cooling racks to cool completely before frosting.

7. Frost the Cookies:

• Make the frosting by beating together the unsalted butter, powdered sugar, vanilla extract, and lemon juice. Add milk a tablespoon at a time until the frosting reaches your desired consistency.
• Frost the cooled cookies with the lemon frosting and add any sprinkles or decorations if desired.

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FAQ:

Q: Can I use regular sour cream instead of full-fat sour cream?
A: It’s best to use full-fat sour cream for the richest flavor and best texture in these cookies. However, low-fat sour cream can be substituted if necessary, though the cookies may be slightly less rich.

Q: Can I substitute the flour for gluten-free flour?
A: Yes, you can use a gluten-free flour blend as a substitute. Make sure to check the product instructions for any additional adjustments needed, such as adding xanthan gum.

Q: How should I store the cookies?
A: Store these Sour Cream Lemon Cookies in an airtight container at room temperature for up to 3 days. If you prefer to store them longer, you can refrigerate them for up to 1 week or freeze them for up to 3 months. Be sure to allow the cookies to cool completely before storing.

Q: Can I make the dough ahead of time?
A: Yes! You can prepare the dough ahead of time. Wrap it in plastic wrap and refrigerate it for up to 3 days, or freeze it for up to 1 month. When ready to bake, allow the dough to thaw slightly before rolling it out.

Q: Can I use store-bought frosting instead of homemade?
A: Yes, store-bought frosting can be used if you’re short on time. However, homemade frosting gives the cookies an extra special touch and pairs beautifully with the lemon flavor.

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Notes:

• Scoop and Level the Flour: To measure your flour accurately, use a separate cup to scoop flour into the measuring cup. Tap the side to remove air bubbles, then scrape the excess off the top. This ensures you’re using the correct amount of flour for the best texture.
• Cookie Texture: These cookies will not turn golden brown. The center should be set, but the top will remain soft without caramelizing.
• Customization: Feel free to add sprinkles, a lemon glaze, royal icing, or vanilla buttercream to customize the cookies to your liking.

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Enjoy these Sour Cream Lemon Cookies for a fresh, zesty dessert that everyone will love! Let me know if you need any more help with the recipe or other variations.

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