Lemon Sour Cream Sugar Cookies

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These Lemon Sour Cream Sugar Cookies are what dreams are made of. Soft, fluffy, sweet, and worth every last bite.

Sometimes, I need a little sunshine in my life after a hot mess of a situation presents itself so I made Lemon Sour Cream Sugar Cookies.

When life gives you lemons, make lemon cookies with lemon buttercream and eat them locked in the pantry so you don’t have to share with your kids.

They’re such happy cookies, aren’t they? You just look at them and they scream “we’re jolly, bright, wonderful, pleasant, sweet and delicious” don’t they? I thought so. If I were a cookie, this is the cookie I’d be. Soft, fluffy, sweet and worth every last bite.

A few notes about these cookies: they are similar to “lofthouse copycat” recipes you’d find online, even though real lofthouse cookies don’t have sour cream in them {I have a total pet peeve with copycat recipes that aren’t actual copycat recipes}. I used lemon zest and lemon extract in the cookie dough and lemon extract in the frosting for double the lemony flavor because I’m addicted. Sprinkles are optional, though, don’t they make you love life just that much more? Brooke and I are both sprinkle-a-holics. We will be joining a support group soon.

Overall, this is a very easy recipe to follow and your finished cookie should look just as tasty, if not more so, than mine.

Hope these perk up your Wednesday 🙂 Have a good one, friends!

From the depths of dirty kleenex piles and empty acetaminophen bottles, I bid you farewell.

More Lemon Cookie Recipes to Try!

• Lemon Crinkle Cookies
• Glazed Lemon Cookies
• Lemon Poppy Seed Cookies with Zucchini
• Chewy Glazed Lemon Sugar Cookies

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5 from 4 votes

Lemon Sour Cream Sugar Cookies

These Lemon Sour Cream Sugar Cookies are what dreams are made of. Soft, fluffy, sweet and worth every last bite.

servings 18 large cookies

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

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Ingredients

For the cookies:

• ▢ 1 cup salted butter softened
• ▢ 1 1/4 cups granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon lemon extract
• ▢ zest of 1 lemon
• ▢ 2 large eggs at room temperature
• ▢ 1/2 cup low-fat sour cream because this is such a healthy recipe 😉
• ▢ 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 softened salted butter
• ▢ 1 lb. powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon lemon extract
• ▢ 5 teaspoons milk give or take a few teaspoons; see instructions below

US Customary - Metric

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

Calories: 381kcal | Carbohydrates: 55g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 243mg | Potassium: 73mg | Sugar: 38g | Vitamin A: 520IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1.1mg

Course: Dessert

Cuisine: American

Keyword: Lemon Sour Cream cookies