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Sour Cream Lemon Cookies
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5 from 39 votes

Sour Cream Lemon Cookies

Sweet and delicious cookies like you've never tasted before.
Prep Time15 minutes
Cook Time1 hour
Course: Dessert
Cuisine: American
Servings: 20
Calories: 260kcal

Equipment

  • Stand Mixer

Ingredients

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

Instructions

  • 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.

Notes

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. 
The dough should not be wet or really sticky.
The cookies will not turn golden brown, the center will be set but not caramelize on top. 
Add sprinkles, lemon glaze, or icing. 
Serve and enjoy!

Nutrition

Calories: 260kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 114mg | Potassium: 33mg | Fiber: 1g | Sugar: 22g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg