Frosted Lemon Sour Cream Sugar Cookies

So I stumbled upon the recipe for these Sour Cream Sugar Cookies in the cookbook my Grandma made for me last fall.

I never would have guessed how popular it would become! The problem is, some people loved it and some people hated it.

The issue was that those who didn’t like the recipe really didn’t know what to expect — the cookies are soft and cakey. They are not sugar cookies for rolling or cutting, and they’re pretty delicate.
So I’m back again with another variation, obviously. Bring on the haters!

I wanted to try leaving out some of the moisture this time to get a slightly firmer cookie. These cookies are still very soft, and cakey, and delicious. If you’re looking for a firm sugar cookie — this recipe is not it. But they melt in your mouth and will be gone in no time!

I also wanted to add lemon because we love lemon. We love it big time.

With Easter coming up, my mind always goes to fresh, Springy flavors and potluck foods. Easter is a bit of a wildcard here in Manitoba — it can be cold, it can be really cold, or it can be pretty warm. You never really know what you’re going to get!

Regardless of what the temperature is, I am always so ready for Spring. The winter is long and cold and snowy and blowy and we are all anticipating blue skies and green grasses. Bring on the fresh, fruity treats! (And swimsuit-friendly meals… )

I would love to hear what your favorite Spring meals or treats are! Smoothies, popsicles, fruit salads, Easter meals? I’m itching for some fresh inspiration!

Frosted Lemon Sour Cream Sugar Cookies
Delicious cookies! My only issue was the frosting not being smooth. Any advice?
My family loves them even with my gritty frosting!

Prep Time 30 minutes   
Cook Time 15 minutes   
Total Time 45 minutes   

Ingredients

For the cookies:

•     1 cup salted butter softened
•     1 teaspoon lemon extract
•     1 teaspoon vanilla extract
•     1 1/4 cups granulated sugar
•     zest of 1 lemon
•     3 cups all purpose flour
•     1/2 cup low-fat sour cream because this is such a healthy recipe
•     2 large eggs at room temperature
•     1/2 teaspoon salt
•     1/2 teaspoon baking soda
•     1 1/4 teaspoons baking powder

For the frosting:

•     1/2 cup softened salted butter
•     1 teaspoon lemon extract
•     1 teaspoon vanilla extract
•     1 lb. powdered sugar
•     5 teaspoons milk give or take a few teaspoons; see instructions below

Instructions

1. Preheat oven to 325 degrees. Line light colored baking sheets {not dark non-stick pans} with parchment paper and set aside.
2. 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.
3. 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.

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