Lemon Sour Cream Cookies
These Lemon Sour Cream Cookies are soft, tender, and bursting with bright citrus flavor. The sour cream adds moisture and richness, while fresh lemon zest and juice give them a refreshing tang. Finished with a sweet lemon glaze, they’re the perfect balance of tart and sweet—ideal for spring gatherings, afternoon tea, or simply when you’re craving something light and cheerful.
Why You’ll Love This Recipe
Soft & cakey texture: Sour cream keeps the cookies moist and tender.
Bright lemon flavor: Zest and juice in both the dough and glaze.
Easy to make: Simple steps with pantry staples.
Crowd-pleaser: A refreshing twist on classic cookies.
Ingredients
For the Cookie Dough
¾ cup unsalted butter, softened at room temperature
¾ cup granulated sugar
½ cup packed light brown sugar
1 large egg, room temperature
Zest of 2 medium lemons
2 tbsp fresh lemon juice
½ cup full-fat sour cream, room temperature
2½ cups all-purpose flour, spooned and leveled
1 tsp baking soda
½ tsp fine sea salt
For the Lemon Glaze
1⅓ cups powdered sugar, sifted
2½ tbsp fresh lemon juice
Zest of 1 medium lemon
Step-by-Step Instructions
- Preheat the Oven
Preheat oven to 350°F (175°C).
Line two large baking sheets with parchment paper or silicone baking mats.
- Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt.
Set aside.
- Cream Butter & Sugars
In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes until light and fluffy.
Scrape down the sides of the bowl.
- Add Wet Ingredients
Mix in egg, lemon zest, and lemon juice until fully incorporated.
- Combine Dry & Sour Cream
Reduce mixer speed to low.
Add one-third of the flour mixture, then half of the sour cream.
Repeat, alternating flour and sour cream, ending with flour.
Mix only until no dry streaks remain—do not overmix.
- Scoop & Bake
Using a 2-tbsp cookie scoop or heaping tablespoon, drop dough onto prepared baking sheets, spacing 2 inches apart.
Bake for 10–12 minutes, until edges are set and tops look matte. Centers will remain soft.
- Cool
Let cookies cool on the baking sheet for 10 minutes.
Transfer to a wire rack to cool completely.
- Make the Glaze
In a small bowl, whisk powdered sugar, lemon juice, and lemon zest until smooth.
Drizzle or spread glaze over cooled cookies.
Allow glaze to set before serving or storing.
Tips for Success
Room temperature ingredients: Ensures smooth mixing and even texture.
Don’t overbake: Cookies should be soft in the center.
Glaze consistency: Adjust with more sugar for thickness or more juice for drizzle.
Make ahead: Dough can be chilled for up to 24 hours before baking.
Variations
Lemon poppy seed: Add 1 tbsp poppy seeds to the dough.
Extra tangy: Use Greek yogurt instead of sour cream.
Frosted version: Spread glaze thickly for a frosted cookie.
Citrus twist: Swap lemon for orange or lime zest and juice.
Serving Ideas
Pair with tea or coffee for a refreshing treat.
Serve at spring brunches or baby showers.
Package in gift boxes for homemade presents.
Storage
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps fresh for up to 5 days.
Freezer: Freeze unglazed cookies for up to 2 months. Thaw and glaze before serving.
Conclusion
These Lemon Sour Cream Cookies are soft, tangy, and sweet—perfect for brightening any day. With their tender crumb and zesty glaze, they’ll quickly become a favorite in your cookie collection.