Nothing says summer quite like the taste of lemons. These lemon sour cream cookies are the perfect treat for a warm spring or summer day. They have the perfect amount of lemon flavor and are super soft and delicious!
Anyone who knows me, knows how much I LOVE lemons! When I was younger I would eat lemons with salt sprinkled on them until I had sores in my mouth. Nuts right! What was I thinking?!?!
This recipe has all my favorite things, lemons, sugar cookie dough, and cream cheese. YUM!! It has the perfect amount of sweet and sour all mixed into a soft delicious cookie. If you love soft sugar cookies like this you have to try our Key Lime Cookies. Trust me you won’t regret it.
Ingredients For Frosted Lemon Sour Cream Cookies
- Lemons– 3 large lemons.
- Flour– All-purpose flour
- Sugar– Granulated white sugar will help balance out the sour from the lemons.
- Baking Powder, Baking Soda, and Salt– All of these ingredients create a chemical reaction that will help the cookies rise.
- Butter- I prefer to use unsalted butter. I like to cut salt wherever I can, but really salted or unsalted can be used.
- Sour Cream– Will keep the cookies moist and also helps give them that signature cake-like texture. Use full fat for richer and more tender cookie.
- Eggs- Are what binds the dough together.
- Powdered Sugar-The soft powdery texture makes a smooth creamy frosting.
- Cream Cheese- Adds the perfect flavor and texture to frosting.
How to make Lemon Sour Cream Cookies
- Preheat your oven to 325°, and line your baking sheets with parchment paper.
- In a large mixing bowl using the wire whisk attachment add sugar, and softened butter (not melted). Mix together until light and fluffy.
- Add eggs, sour cream, lemon zest, and lemon juice and mix until blended.
- In a separate bowl using a wire whisk add in flour, salt, baking powder and, baking soda and mix together.
- Slowly add your dry mix into your wet mix and and mix together until well combined.
- Scoop a heaping tablespoon of cookie batter onto a baking sheet and bake for 8-10 mins.
- Remove the cookies from the baking sheet and place them on a paper towel or a cooling rack to cool.
How to Make Lemon Cream Cheese Frosting
- Using an electric mixer with the wire whisk attachment, mix together softened cream cheese and butter until smooth.
- Add in lemon juice.
- Slowly add in powdered sugar and mix until smooth and blended.
- If the frosting is to thick add in 1 tbsp of milk or cream.
- Make sure the cookies are completely cool and lightly spread the frosting onto the cookies, or using a piping bag, pipe the frosting onto the cookies.
How do You Keep Them Soft?
Sour cream is the secret ingredient that keeps these cookies soft and moist. Another great tip to keep these cookies soft is to make sure that you don’t over bake them. Over baking cookies dries them out and leaves then hard and crunchy.
How Do You Keep Them Fresher Longer?
These cookies will stay fresh for up to 6 days if they are stored in and air tight container. Because these cookies have frosting its best to store them in a single to avoid smashing the frosting.
Pro Tips For Making This Recipe
- This dough is super soft, so rolling them out is not the best idea. I like to use 1 inch to 1 1/2 inch cookie scoop (about 1- 2tablespoons).
- Make sure that the cookies are completely cool before frosting to prevent the frosting from melting.
- I added a little yellow food coloring to make the frosting pop!
- Let the frosted cookies stand for about 10 mins before placing them in an air-tight container. This will give the frosting a little time to set.
More Easy Cookie Recipes
- Almond Joy Cookies
- Monster Cookies
- Brownie Cookies
- Red Velvet Cookies With Cream Cheese Frosting
- Best Chocolate Chip Cookies
Lemon Sour Cream Cookies.
Ingredients
- 2 cups granulated sugar
- 4 eggs
- ¼ tsp salt
- ½ cup sour cream
- ½ cup softened butter (not melted)
- ¼ cup fresh lemon juice about 1 lemon
- ½ tsp baking soda
- 3 tsp baking powder
- 4½ cups of all-purpose flour
- zest of 2 lemons
Lemon Cream Cheese Frosting.
- 4 oz softened cream cheese
- ¼ cup softened butter (not melted)
- juice from 2 lemons
- 4 cups powdered sugar
Instructions
- Preheat your oven to 325°, and line your baking sheets with parchment paper.
- In a large mixing bowl using a wire whisk add sugar, and softened butter (not melted). Mix together until light and fluffy.
- Add eggs, sour cream, lemon zest, and lemon juice and mix until blended.
- In a separate bowl using a wire whisk add in flour, salt, baking powder, and baking soda. Mix together.
- Slowly add your dry mix into your wet mix and mix together until well combined.
- Using a 1-1/2 inch cookie scoop, place the cookie batter onto a baking sheet and bake for 8-10 mins.
- Remove the cookies from the baking sheet and place them on a paper towel or a cooling rack to cool.
Lemon Cream Cheese Frosting.
- Using an electric mixer and the wire whisk attachment, mix together softened cream cheese, and butter until smooth.
- Add in lemon juice.
- Slowly add in powdered sugar and mix until smooth and blended.
- Lightly spread the frosting over the cooled cookies, or using a piping bag, pipe the frosting onto the cookies.
- Yellow food coloring can be added for a brighter color.
Notes
Nutrition
Have you tried this recipe?
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