These are soft, cake-like and topped with the best lemony buttercream. These lemon sour cream cookies are a top ten cookie recipe for me and I make them allllll the time in winter and spring.

Prep Time:25

Cook Time:10

chilling time:1

Total Time:1 35

Equipment

Parchment paper
Plastic Wrap
Electric Mixer
Baking sheets
Mixing Bowls
Rubber spatula
cooling rack

Ingredients

For the cookies:

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup salted butter (softened)
1 ½ cups granulated sugar
2 eggs
1 cup sour cream (room temperature)
1 tablespoon lemon zest
2 tablespoons fresh lemon juice

For the frosting

¼ cup salted butter butter (softened)
2½ cups powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

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Instructions

Prepare the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl. Then, set aside.
Cream the butter and sugar. In a separate large bowl, use an electric mixer on medium-high speed to beat the softened butter, sugar, and eggs until the mixture is light and fluffy, about 3-5 minutes.
Add the wet ingredients. Add the sour cream, lemon zest, and lemon juice to the butter mixture. Blend on medium-low speed until fully combined.
Combine the wet and dry mixtures. Slowly add the flour mixture to the butter mixture, one cup at a time, mixing at low speed until combined. The dough will be very soft.
Chill the dough. Cover the bowl with plastic wrap and refrigerate the dough for 1 hour to firm up. Towards the end of the chilling time, preheat the oven.
Preheat the oven and prepare the baking sheets. Preheat the oven to 375°F (190°C). Then, line baking sheets with parchment paper or lightly coat with cooking spray.
Shape the cookies. Using a tablespoon, scoop rounded portions of dough and drop them onto the prepared baking sheets, spacing each cookie about 2 inches apart.
Bake. Bake the cookies for 10-12 minutes until the edges and bottoms are lightly golden. If baking multiple sheets at once, rotate them halfway through for even baking.
Cool completely. Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

Frosting

Prepare the lemon frosting. While the cookies cool, make the frosting. In a mixing bowl, beat the softened butter, powdered sugar, lemon juice, and lemon zest on medium speed for 2 minutes until smooth and creamy. Then, add 1-2 drops of yellow food coloring for a soft yellow hue.
Frost the cookies. Once the cookies are completely cool, spread a layer of frosting on each cookie. Serve and enjoy!

Notes

Make sure your butter, eggs, and sour cream are at room temperature before you begin.

Always zest the lemons before juicing them. It’s easier to zest a whole lemon, and you’ll get more flavor from the peel without dealing with the mess of half-squeezed lemons.

To keep your frosting smooth, sift the powdered sugar before mixing it. This removes lumps and gives your buttercream a nice, creamy texture.

If your frosting is too thick, add a few drops of milk or more lemon juice to thin it out. Start with a teaspoon at a time until it’s easy to spread.

If you want your frosting to have a lovely pale yellow color, add just a drop or two of yellow food coloring.

Nutrition

Servings: cookies

Calories: 124kcal

Author: Katie Shaw

Did You Make This?

I would love it if you would !

Topped with a thick layer of creamy lemon buttercream, these treats strike the perfect mix of sweet and tangy—just one bite, and you’re hooked.

These are easy enough for a casual afternoon and still special enough for a party.

For more ways to enjoy lemon with plenty of icing, try my Lemon Sheet Cake, a delicious, moist cake topped with lemon buttercream.

Cookie Tips

Take the time to beat the butter and sugar together until it’s fluffy.
Mixing too much can make the cookies tough. When you add the flour mixture, mix just until the dough comes together.
Chilling the dough makes it easier to handle and stops the cookies from spreading too much in the oven, helping them stay soft and thick. An hour in the fridge make sa big difference.
A cookie scoop lets you portion the dough evenly so all your cookies bake at the same rate. It also keeps them looking the same, which is great for presentation.
These cookies should look set but still soft in the middle. Check for edges just starting to turn golden; they will continue to firm up as they cool. Overbaking can make them lose their soft, cake-like texture.
The buttercream will melt and slide off if the cookies are still warm. Wait until they are completely cool.

Key Ingredients and Tools

Lemons: For the freshest flavor, look for firm and bright yellow lemons. Avoid any with green spots, as they’re under-ripe. You’ll use the zest and the juice, so you really need to use fresh lemon

Sour Cream: Sour cream adds moisture and a slightly tangy taste that keeps the cookies soft and tender. You can use Greek yogurt as a substitute, but sour cream gives a better flavor.

overhead view of baking ingredients for cookies

Salted Butter: If you’re using unsalted butter, add a pinch of salt to enhance the other flavors.

Powdered Sugar: Powdered sugar is used in the frosting, and it mixes in smoothly and creates a creamy texture. Sifting it first helps prevent lumps for the best frosting.

Electric Mixer: Both handheld and stand mixers work well.

Parchment Paper: Lining your baking sheet with parchment helps the cookies bake evenly and prevents sticking.

Serving and Storage Suggestions

These cookies are beautiful on a mixed tray for variety. They’re pretty with molasses cookies, Italian butter cookies, and a few homemade caramels.

Once the cookies are completely cool and frosted, store them in an airtight container at room temperature for up to 3 days. If you need to stack them, place a piece of parchment paper between each layer to prevent the frosting from sticking.

If you like, you can also store the frosted cookies in the fridge for up to 5 days. This is especially helpful in warmer climates to keep the frosting firm. When you’re ready to serve, allow the cookies to come to room temperature for the best flavor and texture.

These cookies freeze well if they’re unfrosted. To freeze, place the cooled, unfrosted cookies in a single layer on a baking sheet and freeze until solid, about 1 hour. Then, transfer them to an airtight container or freezer bag, placing parchment paper between layers to prevent sticking. They’ll keep well in the freezer for up to 3 months. When you’re ready to serve, thaw the cookies at room temperature and frost as desired.

I hope you enjoy baking these cookies as much as I do! Their bright lemon flavor and soft, cake-like texture make them easy to make and great to share. Whether baking for a gathering, surprising a friend, or treating yourself, this recipe is about enjoying those special moments. From the fresh lemon zest to the creamy frosting, each step is simple, making these cookies perfect for bakers of any level.

One Comment

Jami D. Kalamazoo MI says:

March 13, 2023 at 3:12 pm

I have made these cookies 2 times, each leaving recipients amazed! They were light and fluffy and just enough lemon flavor that both lovers and skeptics enjoyed the flavor. I did not ice them for more of the cookie flavor to come out.