Lemon Sour Cream Sugar Cookies

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.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.

  

Lemon Sour Cream Sugar Cookies
Sugar cookies are my FAVORITE! My Aunt has a great recipe that I need to get from her, and it’s the cakey kind too…pretty much my version of a perfect sugar cookie. Love the lemon frosting on here, perfect for spring!

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

Ingredients

Cookies

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoon baking powder
• 1/2 cup brown sugar packed
• 1/2 cup granulated sugar
• 3/4 cup butter at cool room temperature
• 1/2 teaspoon vanilla extract
• 1 teaspoon lemon flavor
• 2 large egg yolks
• 2 tablespoons finely grated fresh lemon zest
• 2 tablespoons milk
• 1/2 cup sour cream

Frosting

• 1/2 cup butter at cool room temperature
• 1 teaspoon finely grated fresh lemon zest
• 2-4 tablespoons milk
• 1/2 teaspoon vanilla extract
• 3 cup powdered sugar
• Pinch of salt

Instructions

1. Preheat oven to 350 F. Line two baking sheets with parchment paper or silicone baking mat.
2. In a mixing bowl, whisk together flour, baking powder, and salt until combined. Set aside.
3. In a large bowl, beat together butter and sugars until well-combined.
4. Beat in egg yolks one at a time, scraping down the sides as necessary.
5. Mix in vanilla extract, lemon flavor, lemon zest, sour cream, and milk until combined. Batter may look curdled at this point.
6. Add dry ingredients, and mix until just combined.
7. Scoop dough using a medium cookie scoop (1.5 tablespoons), and drop onto prepared baking sheets, spacing cookies 2-inches apart.
8. Bake for 10-13 minutes.
9. Let cool on baking sheet for 10 minutes.
10. Transfer to a wire rack to finish cooling.
11. To make the frosting, beat together butter, powdered sugar, 2 tablespoons milk, vanilla, lemon zest, and salt.
12. Beat until well-combined, adding in additional milk as needed.
13. Frost cooled cookies with frosting.

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