Glazed Lemon Sour Cream Cookies

December 16, 2017

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.

Sour Cream Cookies with Lemon

Sour Cream Cookies with Fresh Lemon Flavor

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.

Sour Cream Cookies with Lemon

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.

Glazed Lemon Sour Cream Cookies

Ingredients for This Recipe

  • All-purpose flour
  • Baking powder and baking soda
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Sour cream
  • Lemon
  • Vanilla
  • Powdered sugar
  • Cream cheese

Scroll below for full printable recipe.

How to Make Lemon Sour Cream Cookies

  • Whisk dry ingredients.
  • Cream butter and sugar then mix in eggs one at a time.
  • Mix in sour cream, zest and vanilla then blend in flour mixture.
  • Chill dough, about 1 hour. Preheat oven.
  • Prepare baking sheets then drop dough onto baking sheets by rounded tablespoon.
  • Bake then cool.
  • Cover with glaze and let set.

Glazed Lemon Sour Cream Cookies

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!

More Cookie Recipes You Might Like

Glazed Lemon Sour Cream Cookies

5 from 9 votes

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!

Servings: 40 approx.
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes

Ingredients

  • 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

Glaze

  • 2 1/2 cups (300g) powdered sugar
  • 2 Tbsp cream cheese, softened well (practically melted)
  • 3 Tbsp fresh lemon juice

Instructions

  1. In a large mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.

  2. 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. 

  3. Mix in sour cream, lemon zest and vanilla. Add flour mixture and mix until combined. 

  4. 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). 

  5. Preheat oven to 375 during last 10 minutes of dough chilling.

  6. Line two 18 by 13-inch baking sheets with parchment paper or silicone baking mats. 

  7. Drop dough by the rounded tablespoons (using either a cookie scoop or two spoons) onto prepared baking sheets, spacing them about 2-inches apart.

  8. 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. 

  9. Cool on baking sheet several minutes then transfer to a wire rack to finish cooling. 

  10. 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. 

  11. For the glaze, in a mixing bowl blend together cream cheese and lemon juice. Mix in powdered sugar stirring until smooth. 

  12. Recipe source: adapted from Cooks Country

Nutrition Facts
Glazed Lemon Sour Cream Cookies
Amount Per Serving
Calories 155 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 25mg8%
Sodium 56mg2%
Potassium 39mg1%
Carbohydrates 23g8%
Sugar 15g17%
Protein 1g2%
Vitamin A 200IU4%
Vitamin C 0.7mg1%
Calcium 17mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: lemon cookies, Sour Cream Cookies
Author: Jaclyn

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29 Comments

  • Theresa

    I love anything lemon, I can’t wait to make these, recipe looks so easy, thank you

  • Molly Cipriani

    We make a cookie with an almost identical recipe. My Italian mother-in-law made these and my children always called them “Nonna cookies”. That’s what we all call them now! Delicious!

  • Susan

    Thank you, thank you, thank you!!! Finally, a cookies I can bake successfully. I live at 5,000 feet elevation and have had little to no success making cookies. But these came out beautifully and are so YUMMY! I reduced the cooking time to 13-14 minutes, but I didn’t make any other adjustments. I struggled a little with the glaze. It wasn’t spreading to my liking (I’m kind of a perfectionist). I guess I’ll have to make more so I can practice. :)

    • Jaclyn

      Jaclyn Bell

      Susan – I’m at about the same elevation (4,200) so I know what you mean! Hopefully you could try some of my other cookie recipes with success too :). Glad you liked these!

  • Holly

    I LOVE lemon! My favorite flavor. I was going to try your Italian Ricotta cookies but I think I may have to try these instead. I have 2 questions though… will this recipe freeze well as dough or as cookies or not at all? And, if I generally have issues with cookies spreading to much, would you do anything different than what’s listed above? Thanks so much!

    • Jaclyn

      Jaclyn Bell

      I’d recommend freezing them after baking and I may glaze after thawing. And I too normally have issues with spreading cookies because I’m at about 4,200 ft elevation but these were fine for me. If you are worried about it you could add a few extra tablespoons of flour. Hope you love them!

  • The Novice

    These look sooo good! I love anything lemon flavoured, so I would just scoff these down.

  • Anna @ Crunchy Creamy Sweet

    These cookies are so pretty! Perfect addition to our holiday cookie platter!

  • Robby H.

    Thanks! This will be a huge hit with my dad who loves softer cookies and citrus.

  • Leslie

    I love lemon, everything is better with lemon, hah. I also love soft cookies, I am a sucker for a soft cookie. I have to give these a try.