Moist and delicious sour cream lemon cookies are the perfect sweet and sour combination. With or without the lemon frosting these cookies are a show stopper.
Why This Recipe
I don't know about you but I just have a penchant for lemon desserts. If it's lemon and its dessert, I'm there. Whether you are just craving that sour/sweet goodness or want to make cookies your guests have never had before, this recipe is a perfect choice.
These lemon cookies are light and crisp with a delicate lemon flavor.
They also have a lovely buttercream frosting that is perfect!
You can easily change up the shapes with cookie cutters for this recipe to suit any occaision.
Ingredients For Sour Cream Lemon Cookies
These cookies require just a few ingredients.
Ingredients For the Dough
Unsalted butter. Bring it to room temperature before you are ready to bake.
Granulated Sugar. Use your favorite brand or generic.
Lemon Zest. This is the outer skin of the lemon scraped off. Do not include the white under layer called pith as it is excessively bitter.
Vanilla Extract. Use your favorite brand
Large Egg. Make sure you set it out with the butter so it is room temperature.
Full Fat Sour Cream. Don't try to skimp on the fat content here.
Baking Powder. If you haven't replaced your baking powder in the last six months now is a good time to do so.
Kosher Salt. Regular table salt works just fine too.
All-Purpose Flour. This recipe calls for the scoop and level method of measuring explained below.
Ingredients For the Frosting
Unsalted Butter. Set it out early to bring to room temperature or barely soften it in a microwave. Do not melt.
Powdered sugar. Buy name-brand to avoid fillers and a failed frosting.
Vanilla Extract. Did you know you can make your own?
Equipment You Will Need
Stand Mixer. Nothing compares to a stand mixer for baking desserts and making frosting.
How to Make Sour Cream Lemon Cookies
The full directions are below, but the basic steaps are:
- Cream together the butter, sugar, and lemon zest. You want light and fluffy. It will take about five minutes.
- Add the egg, vanilla, and sour cream and mix again.
- Add the flour, baking powder, and salt until a firmer dough results.
- Divide the dough in half and roll out each half between two pieces of parchment paper until it is about ¼' thick. I like to go in between ¼" and ½" thick to keep the cookies super soft. Freeze for 10-15 minutes or refrigerate for 30 minutes to firm up the dough. This will help you eliminate having to use extra flour when cutting out the cookies.
Transfer the cut-out cookie onto the parchment-lined baking sheets and bake.
Bake for 6-8 mins until the edges are firm and lightly browned. Allow the cookies to cool for 5 minutes on the baking sheets Transfer to cooling racks to cool completely before frosting.
What It Means to Scoop and Level
The scoop and level process means using a different cup to pour the flour into the measuring cup. Tap the top or the side of the measuring cup to release any air bubbles. Scrape the excess flour off the top. This is not the same as scooping up a cup of flour. The weight of the two is different and it will change your results if you do not follow these instructions.
Instructions for the Frosting
Use an electric mixer to combine the softened butter and powdered sugar until it is thoroughly combined.
Add the vanilla, lemon juice, and milk and beat until smooth.
The dough should not be wet or really sticky. If it is, check to see if you followed the scoop and level method of measuring.
The cookies will not turn golden brown, the center will be set but not caramelize on top. Don't overbake.
Add sprinkles, lemon glaze, or icing for a finishing touch.
When it comes time to freeze or refrigerate the rolled-out dough, slide the parchment paper onto a cookie sheet and place it on a rack in the freezer to chill. This will give the dough support and keep it nice and flat as it firms up.
Why Do I Have to Chill the Dough?
Warm cookie dough will need more flour to be cut into shapes. Chilling the dough prevents the addition of flour which would make your cookies tough and dry.
How Do I Store My Cookies?
Sour Cream Lemon Cookies can be stored for up to five days in an airtight container on the kitchen counter or frozen for up to six months in an airtight container. If you want to freeze unbaked cookies you can do that too! Just cut them out, layer between pieces of parchment, and freeze in an air-tight freezer-quality zipper bag until you are ready to bake them. Frozen unbaked cookies will need to bake slightly longer and may require a temperature adjustment.
Don't forget to bookmark this recipe.
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Sour Cream Lemon Cookies Recipe
Sour Cream Lemon Cookies
- Stand Mixer
For the Cookies
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
- 1 large egg room temperature
- ½ cup full-fat sour cream
- 1 ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 cups all-purpose flour use the scoop and level method of measuring per the notes section.
For the Frosting
- 1 stick unsalted butter room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2-3 tablespoons milk
- Cream the butter, sugar, and lemon zest for 5 mins until light and fluffy.
- Add the egg, vanilla, and sour cream and mix until well incorporated.
- Add the flour, baking powder, and salt.
- Divide the dough in half and transfer each half onto a piece of parchment paper.
- Top each half of the dough with another piece of parchment paper.
- Use a rolling pin to roll the dough out between the parchment to a little thicker about ¼" thick.
- I like to go in between ¼" and ½" thick to keep the cookies super soft.
- Transfer the rolled-out dough into the freezer for 10-15 minutes or the fridge for 30 mins until firm.
- This will help you eliminate having to use extra flour when cutting out the cookies.
- Preheat the oven to 375ºF.
- Line two sheet pans with parchment paper.
- Dip cookie cutters in flour and stamp out cookies in your desired shape.
- Transfer the cut-out cookie onto the parchment-lined baking sheets.
- Press the scraps together and chill and cut out again.
- You can only do this once, as the cookies can become tough.
- Bake for 6-8 mins until the edges are firm and lightly browned.
- Allow the cookies to cool for 5 minutes on the baking sheets
- Transfer to cooling racks to cool completely before frosting.
The cookies will not turn golden brown, the center will be set but not caramelize on top.
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These look so good! I'm doing a current sour cream collaboration, and I can't believe how easy it is to swap it in popular recipes. Divine!
Ok, these are adorable! I love all lemon cookies and can't wait to try these too!
These are delicious. They remind me of a cookie my grandma used to make.