Lemon Sugar Cookies
User Reviews
5
Lemon Sugar Cookies
Description
Lemon Sugar Cookies are made by combining all-purpose flour with baking powder and salt, then creaming butter with both granulated and brown sugars to build flavor and texture. Egg yolks, lemon extract, lemon zest, sour cream, and milk join the mix to keep the dough moist and enhance the lemon aroma. The batter is scooped and baked at a moderate temperature to produce cookies with a tender soft center and lightly crisp edges.
The frosting blends butter with powdered sugar, milk or cream, lemon zest, vanilla, and a pinch of salt to create a smooth, bright finish that complements the cookie's citrus elements. This topping adds an additional layer of flavor and richness after baking and cooling.
Accurate measuring of flour and use of full-fat sour cream contribute to the ideal cookie texture, while substituting heavy cream for milk in frosting delivers a fluffier result. Adjustments like using salted or unsalted butter affect seasoning subtly. These cookies serve well as a refreshing treat with tea or coffee.
Ingredients
Cookies
- 2 ¼ cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter at cool room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 egg large yolks
- 1 teaspoon lemon flavoring
- 1/2 teaspoon vanilla extract
- 2 tablespoons lemon finely grated zest, fresh
- 1/2 cup sour cream
- 2 tablespoons milk
Frosting
- 1/2 cup butter at cool room temperature
- 3 cup powdered sugar
- 2-4 tablespoons milk or heavy whipping cream
- 1 teaspoon lemon finely grated zest, fresh
- 1/2 teaspoon vanilla extract
- salt pinch
Instructions
- Preheat oven to 350 F. Line two baking sheets with parchment paper or silicone baking mat.
- In a mixing bowl, whisk together flour, baking powder, and salt until combined. Set aside.
- In a large bowl, beat together butter and sugars until well-combined.
- Beat in egg yolks one at a time, scraping down the sides as necessary.
- Mix in vanilla extract, lemon flavor, lemon zest, sour cream, and milk until combined. Batter may look curdled at this point.
- Add dry ingredients, and mix until just combined.
- Scoop dough using a medium cookie scoop (1.5 tablespoons), and drop onto prepared baking sheets, spacing cookies 2-inches apart.
- Bake for 10-13 minutes.
- Let cool on baking sheet for 10 minutes.
- Transfer to a wire rack to finish cooling.
- To make the frosting, beat together butter, powdered sugar, 2 tablespoons milk, vanilla, lemon zest, and salt.
- Beat until well-combined, adding in additional milk as needed.
- Frost cooled cookies with frosting.
Notes
- Measure all-purpose flour by weighing for best accuracy; if measuring by volume, spoon and level to avoid dense cookies.
- Salted butter is used here; if substituting unsalted butter, add ¼ teaspoon salt to both the cookie dough and frosting for balance.
- Light brown sugar is preferred to allow lemon flavors to stand out more clearly.
- Full-fat sour cream adds moisture and tenderness to the cookies.
- Replacing milk with heavy cream in the frosting produces a fluffier texture.
- Nutritional values provided are estimates and can vary with ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 189kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 35mg | 12% |
| Sodium | 113mg | 5% |
| Potassium | 52mg | 1% |
| Sugar | 19g | 38% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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