Lemon Sour Cream Cookies
This lemon Sour Cream Cookie has a unique fluffy, moist, sturdy texture, tangy, and not overly sweet. A twist of lemon zest and a shot of lemon-cream cheese glaze delivers a punchy, lemony flavor. They fall into the tea cake or Madeline family of cookies.
Makes about 3 1/2 dozen cookies | with slight adaptions.
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons unsalted butter, softened (2 sticks – yep lots of butter, but that is a good thing – just saying.)
1 1/2 cups granulated sugar
2 large eggs
1 cup sour cream
2 teaspoons grated zest and 1/4 cup juice from 2 lemons
3 cups confectioners’ sugar
Adjust oven racks to upper-middle racks and heat oven to 375 degrees. Line two baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in a
large bowl.
With an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, and mix until combined. Reduce speed to medium-low. Mix in sour cream and zest. Add flour mixture and mix until incorporated.
Refrigerate until slightly firm, about 1 hour. Drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies 2 inches apart. Bake until just golden around edges, about 15 minutes, switching and rotating sheets halfway through baking. Cool on baking sheets. Repeat with remaining dough.
Combine lemon juice and whisk in confectioners’ sugar until smooth. Top each cooled cookie with 1 teaspoon glaze or thereabouts. Cookies can be stored in an airtight container at room temperature for 3 days.
