Soft, cake-like cookies that are easy to make. The lemon flavor in these makes them irresistible.
Table of contents
❤️ Why you’ll love this recipe
- Super soft and fluffy. There are perfect for anyone who loves cupcakes or soft cookies.
- Delicious lemon flavor. The brightness of lemon is tasty but not overpowering.
- A little different. If you’re tired of the same old cookie recipes, this is a great new one to try.
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
Here’s what you’ll need for these sweet lemony treats:
- all-purpose flour
- baking powder
- baking soda
- salted butter
- granulated sugar
- sour cream
- lemon zest
- fresh lemon juice
- powdered sugar
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- Parchment paper
- Electric Mixer
Step One: separately mix the dry and wet ingredients
- In a large mixing bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- Beat the butter, sugar, and egg with an electric mixer on medium-high speed until fluffy. This should take about 3-5 minutes.
Step Two: add sour cream and lemon
Add the sour cream, lemon juice, and lemon zest to the mixer and on low until combined. Mix in the flour mixture, one cup at a time, until just combined. The dough will be very soft. Cover and refrigerate the dough for one hour.
Step three: bake
Preheat oven to 375 degrees. Place baking sheet with parchment paper or cooking spray. Drop dough by rounded tablespoons 2 inches apart. Bake for 10-12 minutes until edges and bottoms are golden brown. Rotate baking sheet if baking two sheets at the same time.
Step Four: frost
After your cookies have cooled, make the frosting by beating all of the ingredients together with an electric mixer for two minutes until it is smooth. Frost the cookies and serve them.
🥫 Storage instructions
The frosting will harden in a cool room, but if your kitchen is warm, they won’t stack well. We typically put them in a gallon-sized bag two layers deep and pop them in the fridge.
Baked and cooled cookies freeze quite well.
No, I’ve tried it, and it gives them an artificial taste. Use the real thing!
Nope, that’s the whole point! You can substitute full-fat plain Greek yogurt if you insist.
👩🏻🍳 Expert tips
- Make sure to beat the butter and sugar thoroughly. This will make them light and fluffy.
- Add the flour mixture slowly, so you don’t end up with a big mess.
- Use fresh lemon juice for the best flavor. You can use bottled if you don’t have any on hand, but it won’t be as good.
📘 Related Recipes
🍽 Serve it with
Having a springtime celebration? Make these too:
- Prosecco sangria with plenty of berries and sugar
- Buttermilk fried chicken is perfect for a picnic
- Redskin potato salad is delicious and feeds a crowd.
📖 Here’s the recipe
Lemon Sour Cream Cookies
- Electric Mixer
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
- Combine the flour, baking powder, baking soda, and salt in a large mixing bowl, set aside
- Beat butter, sugar, and egg with an electric mixer on medium-high speed until fluffy, about 3-5 minutes.
- Add the sour cream, lemon juice, and lemon zest and blend on medium-low until combined. Mix in the flour mixture, one cup at a time, until just combined. The dough will be very soft. Cover and refrigerate the dough for one hour.
- Preheat oven to 375. Prepare baking sheet with parchment paper or cooking spray. Drop cookie dough by rounded tablespoons 2 inches apart.
- Bake 10-12 minutes until edges and bottoms are golden brown. If baking two sheets at a time, rotate halfway through the baking time.
- After cookies have cooled completely, make the frosting by beating all ingredients with an electric mixer for 2 minutes, until smooth. Frost the cookies and serve.
1 thought on “Lemon Sour Cream Cookies”
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.