Lemon Sour Cream Sugar Cookies
User Reviews
5
Lemon Sour Cream Sugar Cookies
Description
Lemon Sour Cream Sugar Cookies combine butter, sugar, and extracts with sour cream to create a moist, tender cookie dough infused with fresh lemon zest and lemon extract. The inclusion of baking powder and baking soda ensures a gentle rise and soft texture. Cookies are portioned with a scoop and pressed lightly before baking at a moderate temperature, allowing even cooking with edges just beginning to brown and tops set. The recipe includes a frosting made from butter, powdered sugar, vanilla and lemon extracts, and milk to achieve a fluffy, spreadable consistency. This frosting complements the lemon flavor of the cookies with creamy sweetness. The combination yields classic sugar cookies with a bright citrus note and smooth lemon frosting, making them suited for gatherings or seasonal treats.
Ingredients
For the cookies:
- 1 cup butter softened, salted
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- lemon zest of 1
- 2 large egg at room temperature
- 1/2 cup sour cream because this is such a healthy recipe, low-fat
- 3 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the frosting:
- 1/2 cup butter softened, salted
- 1 lb. powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 5 teaspoons milk give or take a few teaspoons; see instructions below
Instructions
- Preheat oven to 325 degrees. Line light colored baking sheets {not dark non-stick pans} with parchment paper and set aside.
- In a large bowl, cream butter and sugar together. Stir in vanilla, lemon extract, zest, eggs and sour cream. Scrape sides and mix again briefly. Slowly incorporate the dry ingredients. Scrape sides and mix again to ensure all flour is mixed in evenly.
- Using an ice cream scoop {3 tablespoon scoop} scoop cookie dough onto baking sheets 6 cookies per tray. Lightly press the tops of the cookies down and bake 15-17 minutes or until edges are barely golden brown and the tops of the cookies are no longer shiny. Cool 5 minutes on baking tray before transferring to cooling rack.
- For frosting, mix all ingredients together until light and fluffy. Add enough milk to create a thick and spreadable frosting; I used 5 teaspoons, but depending on the heat or humidity this amount could be more or less. Once you have the consistency you like, whip for a good 2 minutes to get it extra light and creamy. Spread generously onto each cookie and top with sprinkles. Store in airtight container for up to 3 days, though the fresh cookies taste best.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18large cookies
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 243mg | 10% |
| Potassium | 73mg | 2% |
| Sugar | 38g | 76% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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