Categorized:
- Christmas
- Cookies
- Desserts
Tagged:
- butter
- cream cheese
- eggs
- flour
- lemons
- powdered sugar
- sugar
- vanilla extract
Glazed Lemon Sour Cream Cookies
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
- 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
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