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–+ servings

Sour Cream Lemon Cookies

These Sour Cream Lemon Cookies are a delightful combination of soft, zesty cookies paired with a creamy frosting
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Prep Time 10 minutes
Cook Time 8 minutes
Resting Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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 confectioners sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 2-3 tbsp milk to reach desired consistency

Equipment

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

Method
 

  1. Cream the butter and sugar in your stand mixer for 5 minutes until light and fluffy.
  2. Add the lemon zest, vanilla extract, and egg.
  3. Mix until everything is well incorporated.
  4. Add in the sour cream, baking powder, kosher salt, and flour. Mix until the dough is smooth.
  5. The dough should not be too sticky or wet—adjust with a bit more flour if needed.
  6. Divide the dough in half and place each half on a piece of parchment paper.
  7. Place another piece of parchment paper on top of the dough.
  8. 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.
  9. Transfer the rolled-out dough to the freezer for 10-15 minutes or the fridge for 30 minutes.
  10. This will firm up the dough and prevent extra flour from being used when cutting out the cookies.
  11. Preheat your oven to 375°F (190°C).
  12. Line two baking sheets with parchment paper.
  13. Dip cookie cutters in flour to prevent sticking, then cut out the cookies in your desired shape.
  14. Transfer the cut-out cookies to the prepared baking sheets.
  15. Be sure to leave a little space between each one.
  16. Bake for 6-8 minutes, or until the edges are firm and lightly browned.
  17. The center will set but will not caramelize or turn golden brown.
  18. Allow the cookies to cool for 5 minutes on the baking sheets.
  19. This will help them set before transferring.
  20. Move the cookies to cooling racks to cool completely before frosting.
Frost the Cookies
  1. Make the frosting by beating together the unsalted butter, powdered sugar, vanilla extract, and lemon juice.
  2. Add milk a tablespoon at a time until the frosting reaches your desired consistency.
  3. Frost the cooled cookies with the lemon frosting and add any sprinkles or decorations if desired

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