Lemon Sour Cream Cookies
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.

Lemon Sour Cream Cookies
Equipment
- 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
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.

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.

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.
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.


By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.