Lemon Sour Cream Cookies
This easy recipe for Lemon Sour Cream Cookies makes cakey, soft, tender cookies filled with bright lemon flavor! No chill and ready ready in about 30 minutes!
Servings: 18 -24 cookies
Calories: 238kcal
Ingredients
- ¾ cup unsalted butter room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg room temperature
- zest of 2 lemons no lemon juice needed in the cookie dough
- ½ cup sour cream room temperature
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
LEMON ICING
- 1 ⅓ cup powdered sugar sifted
- 2 ½ tablespoons lemon juice
- zest of 1 lemon
Instructions
- Preheat oven to 350 F and line baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt Set aside.
- Cream the sugar and butter in the bowl of an electric mixer with the paddle attachment or with a handheld mixer on medium speed until just combined.
- Scrape down the sides of the bowl then add the egg, lemon zest and lemon juice and beat until combined.
- With the mixer on low speed, alternatively add the dry ingredients with the sour cream.
- Use a 2 tablespoon cookie scoop to drop the cookies onto the cookie sheet. Place them 2" apart.
- Bake 10-12 minutes. Let cool on the baking sheet for 10 minutes before then transferring them to a rack to cool completely.
- Once cooled, use the back of a spoon to drop and spread about 1-2 teaspoons of icing on top of each cookie or drizzle the icing on top.
Lemon Icing
- In a medium sized bowl, sift the powdered sugar. Add the lemon zest and juice and use a whisk or spoon to combine.
Nutrition
Serving: 1cookie | Calories: 238kcal | Carbohydrates: 37g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 135mg | Potassium: 44mg | Fiber: 1g | Sugar: 23g | Vitamin A: 292IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
