Frosted Lemon Sour Cream Sugar Cookies
Tags: Dessert
Yield: 24
- 1/2 cup butter, room temperature
- 2 cups granulated sugar (approx. 400g)
- 4 large eggs
- 1/2 cup sour cream (I use 5%)
- zest of 2 lemons
- juice of 1 lemon
- 1/2 teaspoon baking soda
- 3 teaspoons baking powder
- 4 1/2 cups all purpose flour (about 575g)
- 1/4 cup butter, room temperature
- 2 1/2 cups powdered icing sugar
- juice of 2 lemons*
- yellow food coloring, optional
- Preheat oven to 350 degrees F and line 4 baking sheets with parchment paper.
- In a large bowl with an electric mixer, beat butter until smooth. Add sugar and beat until light and fluffy, about 2-3 minutes.
- Add eggs, sour cream, lemon zest, and lemon juice and beat until combined.
- 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.
- Drop dough by heaping tablespoonfuls onto prepared baking sheets (I get 6 on a regular baking sheet -- my cookies are large!), trying to make drops as round as possible. Bake for 10-11 minutes or until no longer glistening in the center. Cool completely.
- With an electric mixer, beat butter until smooth. Add sugar and just enough lemon juice to make a smooth, thick frosting (you can add a teaspoon of milk if it is too thick). Color with yellow food coloring if desired.
- When cookies are completely cool, spread with an even layer of frosting and serve.
- 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.
- *My cookies are very large. You can definitely make smaller cookies and the recipe will yield more, you will just want to decrease the baking time.
