These Glazed Lemon Sour Cream Cookies are such a brightly flavored and super soft cookie! They’re a not your traditional Christmas cookie which makes them a perfect Christmas cookie. Everyone loves a new addition at the cookie exchange.
When I think of lemon I usually think more of a spring or summer cookie but why not brighten up a cold winter with these blissful cookies?
It’s easy to make them fitting for the season, just add Christmas color sprinkles. Oh and some yellow stars because their fun too.
I absolutely loves these cookies! They are similar to a ricotta cookie or a soft sugar cookie which is part of the reason why I love them so much.
I also really love that glaze. A frosted or iced cookie is just too good to resist!
Plus I love how a glaze or icing is the quickest and easiest way possible to frost cookies. You could even have the kids do it.
This is a cookie people will request again and again. They are anything but boring and they’re perfectly delicious!
As I mentioned in the recipe be sure you don’t use a dark cookie sheet for these – you shouldn’t be using dark cookie sheets for your cookies anyway but especially not a with a wetter dough like so.
They’ll get golden brown even without using a dark sheet (definitely not burnt brown but nice and toasty and golden brown), so get yourself some standard uncoated aluminum cookie sheets for Christmas if you don’t already own some :).
Hope you enjoy this big batch of lemony cookies and find some people to share with. They’re melt-in-your-mouth dreamy!
Glazed Lemon Sour Cream Cookies
A melt-in-your-mouth, flavorful, cake-like cookie that's topped with a sweet and simple lemon cream cheese glaze. Easy to make and even easier to eat and fall in love!
- 3 cups (426g) all-purpose flour (scoop and level to measure)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 Tbsp lemon zest
- 1/2 tsp vanilla extract
- 2 1/2 cups (300g) powdered sugar
- 2 Tbsp cream cheese, softened well (practically melted)
- 3 Tbsp fresh lemon juice
In a large mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until slightly fluffy. Blend in eggs one at a time.
Mix in sour cream, lemon zest and vanilla. Add flour mixture and mix until combined.
Cover bowl and chill dough in refrigerator until dough is a little more firm and easier to work with, about 1 hour (it will still be fairly sticky).
Preheat oven to 375 during last 10 minutes of dough chilling.
Line two 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
Drop dough by the rounded tablespoons (using either a cookie scoop or two spoons) onto prepared baking sheets, spacing them about 2-inches apart.
Bake both sheets in preheated oven, switching and rotating them halfway through baking, until bottom edges are golden and cookies are set, about 14 - 15 minutes.
Cool on baking sheet several minutes then transfer to a wire rack to finish cooling.
Set a baking sheet underneath cookies on rack, then spoon and spread glaze over cooled cookies and let glaze set at room temperature. Store cookies in an airtight container.
For the glaze, in a mixing bowl blend together cream cheese and lemon juice. Mix in powdered sugar stirring until smooth.
Recipe source: adapted from Cooks Country