Glazed Lemon Sour Cream Cookies
User Reviews
5
Glazed Lemon Sour Cream Cookies
Description
This recipe blends all-purpose flour with baking powder, baking soda, and salt, then incorporates softened butter and granulated sugar creamed until slightly fluffy. Eggs are added one by one, followed by sour cream, lemon zest, and vanilla for moistness and flavor. The dry ingredients are folded in until combined, creating a sticky dough that's chilled to firm up for easier handling.
The dough is dropped by rounded tablespoons onto parchment-lined baking sheets and baked until edges turn golden and the cookies are set but still soft. After cooling briefly, they are glazed with a creamy mixture of powdered sugar, softened cream cheese, and fresh lemon juice, which adds tang and sweetness, complementing the cookie’s tender crumb and lemon aroma.
These cookies balance a soft texture with a citrus glaze that brightens the sweetness, suitable for dessert or coffee breaks. The recipe does not specify storage or additional serving tips.
Ingredients
- 3 cups (426g) all-purpose flour (scoop and level to measure)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (226g) unsalted butter softened
- 1 1/2 cups (300g) granulated sugar
- 2 large egg
- 1 cup sour cream
- 1 Tbsp lemon zest
- 1/2 tsp vanilla extract
Glaze
- 2 1/2 cups (300g) powdered sugar
- 2 Tbsp cream cheese softened well (practically melted
- 3 Tbsp lemon juice fresh
Instructions
- In a large mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until slightly fluffy. Blend in eggs one at a time.
- Mix in sour cream, lemon zest and vanilla. Add flour mixture and mix until combined.
- Cover bowl and chill dough in refrigerator until dough is a little more firm and easier to work with, about 1 hour (it will still be fairly sticky).
- Preheat oven to 375 during last 10 minutes of dough chilling.
- Line two 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
- Drop dough by the rounded tablespoons (using either a cookie scoop or two spoons) onto prepared baking sheets, spacing them about 2-inches apart.
- Bake both sheets in preheated oven, switching and rotating them halfway through baking, until bottom edges are golden and cookies are set, about 14 - 15 minutes.
- Cool on baking sheet several minutes then transfer to a wire rack to finish cooling.
- Set a baking sheet underneath cookies on rack, then spoon and spread glaze over cooled cookies and let glaze set at room temperature. Store cookies in an airtight container.
- For the glaze, in a mixing bowl blend together cream cheese and lemon juice. Mix in powdered sugar stirring until smooth.
- Recipe source: adapted from Cooks Country
User Reviews
Overall Rating
5
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