Lemon Sour Cream Sugar Cookies

These Sour Cream Cookies are not the difficult, finnicky cookies that require hours of rolling, cutting, baking, and decorating.


  • For the cookies:
  • 1 cup salted, softened butter {2 sticks}
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • zest of 1 lemon
  • 2 large eggs, at room temperature
  • 1/2 cup low-fat sour cream {because this is such a healthy recipe ;)}
  • 3 cups all purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the frosting:
  • 1/2 cup softened salted butter
  • 1 lb. powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 5 teaspoons milk {give or take a few teaspoons; see notes below}


  1. Preheat oven to 325 degrees. Line light colored baking sheets {not dark non-stick pans} with parchment paper and set aside.
  2. In a large bowl, cream butter and sugar together. Stir in vanilla, lemon extract, zest, eggs and sour cream. Scrape sides and mix again briefly. Slowly incorporate the dry ingredients. Scrape sides and mix again to ensure all flour is mixed in evenly. Using an ice cream scoop {3 tablespoon scoop} scoop cookie dough onto baking sheets 6 cookies per tray. Lightly press the tops of the cookies down and bake 15-17 minutes or until edges are barely golden brown and the tops of the cookies are no longer shiny. Cool 5 minutes on baking tray before transferring to cooling rack.
  3. For frosting, mix all ingredients together until light and fluffy. Add enough milk to create a thick and spreadable frosting; I used 5 teaspoons, but depending on the heat or humidity this amount could be more or less. Once you have the consistency you like, whip for a good 2 minutes to get it extra light and creamy. Spread generously onto each cookie and top with sprinkles. Store in airtight container for up to 3 days, though the fresh cookies taste best.

Source : allrecipes.Com

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