Frosted Lemon Sour Cream Sugar Cookies

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PREP TIME

20 mins

COOK TIME

10 mins

TOTAL TIME

30 mins

These Lemon Sour Cream Sugar Cookies are soft, moist and loaded with lemon! There's no chilling or
rolling -- just stir, drop, bake and frost (if you want to!). Perfect for Easter or Christmas baking.

Serves: 24

INGREDIENTS

 ½ cup butter, room temperature

 2 cups granulated sugar (approx. 400g)

 4 large eggs

 ½ cup sour cream (I use 5%)

 zest of 2 lemons
  juice of 1 lemon

 ½ teaspoon baking soda

 3 teaspoons baking powder

 4½ cups all purpose flour (about 575g)

Frosting:

 ¼ cup butter, room temperature

 2½ cups powdered icing sugar

 juice of 2 lemons*

 yellow food coloring, optional

INSTRUCTIONS

1. Preheat oven to 350 degrees F and line 4 baking sheets with parchment paper.

2. In a large bowl with an electric mixer, beat butter until smooth. Add sugar and beat until light
and fluffy, about 2-3 minutes.

3. Add eggs, sour cream, lemon zest, and lemon juice and beat until combined.

4. Add the baking soda, baking powder and flour and beat just until combined. Dough will be the
consistency of thick cake batter -- it is quite sticky and soft.

5. Drop dough by heaping tablespoonfuls onto prepared baking sheets, trying to make drops as
round as possible. Bake for 10-11 minutes or until no longer glistening in the center. Cool
completely.

Frosting

1. With an electric mixer, beat butter until smooth. Add sugar and lemon juice and beat until
smooth, adding additional milk if necessary (you want it thick so it will set completely). Color
with yellow food coloring if desired.

2. When cookies are completely cool, spread with an even layer of frosting and serve.

NOTES

*I use the juice of 2 lemons and no milk and the frosting has a strong lemon flavor -- if you prefer less
zing, use the juice of 1 lemon and just enough milk to reach desired consistency.