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5 482

Lemon Sour Cream Cookies

Plush tender, soft-baked lemon cookie with a tangy glaze.


 349   0


  1. 3 cups all-purpose flour
  2. 1 tsp baking powder
  3. ½ tsp baking soda
  4. ½ tsp salt
  5. 16 tbsp unsalted butter, softened
  6. 1½ cups granulated sugar
  7. 2 large eggs
  8. 1 cup sour cream
  9. 2 tsp grated lemon zest
  1. ¼ cup lemon juice
  2. 1 oz cream cheese softened
  3. 3 cups confectioner's sugar
  4. 1 tsp lemon zest


  1. 2 baking sheets
  2. parchment paper


  1. Whisk together dry ingredients: flour, baking soda, baking powder, salt in a large bowl
  2. In Ventray Stand Mixer bowl, beat butter and granulated sugar on medium high speed until pale and fluffy
  3. Add eggs one at a time, beat until incorporated.
  4. Reduce Ventray Stand Mixer to low speed, add in sour cream and lemon zest, beat until just combined
  5. Add in flour mixture at once, and mix until incorporated
  6. Cover Ventray Stand Mixer bowl with plastic wrap, refrigerate for 1 hour
  7. Drop a heaping spoonful of dough onto baking sheets, spacing them 2 inches apart
  8. For the Glaze:
  9. Add lemon juice and cream cheese into clean Ventray Stand Mixer bowl
  10. Mix until combined.
  11. Add in confectioners' sugar, over medium to medium high speed, whisk until smooth.
  12. Spread 1 tsp glaze onto each cooled cookie before serving

Oven Directions

  1. Preheat oven to 375 degrees, line baking sheets with parchment paper
  2. Adjust oven racks to upper-middle and lower-middle position
  3. Bake for about 15 mins, rotate half way through baking
  4. Cookies are done when edges turn just golden, let cookies cool completely on sheet



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