One of my favorite things to do with my 3 girls is searching for and trying new recipes. I especially like for us to bake together. As a homeschooling dad, I find that baking is like a fun class assignment with gratifying rewards. The process involves a bit of math, science, and social interaction. There is no screen time required.
Sour Cream Lemon Cookies Recipe
This recipe for sour cream lemon cookies is a perfect summertime activity. The dough is rich and smooth from the butter and sour cream. Adding an egg will encourage the cookies to rise a bit and be light in texture. These are undoubtedly both sweet and tangy with the addition of sugar and lemon.
I love that there is very little idle time, except chilling the dough in the freezer for 10 minutes. After the girls stamp out their own shapes, the cookies bake for 7 minutes. While these lemon cookies are baking, the kids get right to work on the frosting that will top the warm cookies, assuming they don’t eat it before they come out of the oven.
Ingredients
In addition to a mixer here is what you’re going to need to make this delicious lemon cookie recipe.
For the Dough:
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/4 tsp kosher salt
- 1 tsp lemon zest
- 1 tsp vanilla
- 1/2 cup full-fat sour cream
- 1 large egg, room temperature
- 1 1/2 tsp baking powder
- 4 cups all-purpose flour, scooped and leveled*
For the Lemon Cookie Icing:
- 1 stick unsalted butter, room temperature
- 2 cups powdered, icing, or confectioners sugar
- 1 tsp vanilla extract
- 1 tablespoon lemon juice
- 2-3 tablespoons milk
How to Make Sour Cream Lemon Cookies
- How to make the sour cream lemon cookies dough
Cream the butter, sugar, and lemon zest for 5 mins until light and fluffy.
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Add the egg, vanilla, and sour cream and mix until well incorporated.
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Add the flour, baking powder, and salt.
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Divide the dough in half and transfer each half onto a piece of parchment paper.
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Top each half of the dough with another piece of parchment paper.
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Use a rolling pin to roll the dough out between the parchment to a little thicker and 1/4″ thick.
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I like to go in between 1/4″ and 1/2″ thick to keep the cookies super soft.
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Transfer the rolled out dough into the freezer for 10-15 minutes or the fridge for 30 mins until firm.
Tip – This will help you eliminate having to use extra flour when cutting out the cookies. -
Preheat the oven to 375F
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Line two sheet pans with parchment paper.
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Dip cookie cutters in flour and stamp out cookies in your desired shape.
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Transfer the cut out cookie onto the parchment lined baking sheets.
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Press the scraps together and chill and cut out again.
Tip – 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.
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Allow the cookies to cool for 5 minutes on the baking sheets
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Transfer to cooling racks to cool completely before decorating with the lemon cookie icing .
- Steps to make the lemon cookie icing
Mix all of the ingredients until smooth.
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Then spread icing on cookies.
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.
These lemon sour cream cookies will not turn golden brown, the center will be set but not caramelize on top.
Add sprinkles, lemon glaze, royal icing, or vanilla buttercream. Serve and enjoy