Glazed Lemon Sour Cream Cookies
There’s something undeniably delightful about cookies that are both soft and tangy, and these Glazed Lemon Sour Cream Cookies are the perfect embodiment of that joy. With a tender texture that melts in your mouth and a bright citrus flavor that dances on your palate, they are a refreshing treat any time of the year. Whether you’re serving them at a summer gathering or enjoying them with a warm cup of tea on a chilly afternoon, these cookies will surely become a favorite in your baking repertoire.
Why I Love This Recipe
What makes these Glazed Lemon Sour Cream Cookies stand out is their unique blend of flavors and textures. The sour cream adds moisture and richness, resulting in a soft cookie that’s never dry. The fresh lemon zest and juice provide a vibrant burst of citrus that elevates the cookie experience. Topped with a creamy lemon glaze, these cookies are not just a dessert; they are a celebration of flavor!
What You’ll Need
To whip up a batch of these luscious cookies, gather the following 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
- 2 1/2 cups (300g) powdered sugar
- 2 tbsp cream cheese, softened well (practically melted)
- 3 tbsp fresh lemon juice
What’s in the Gear List
Before you start baking, make sure you have the right tools on hand:
- Mixing bowls: For combining ingredients smoothly.
- Whisk: Essential for blending dry ingredients and creaming butter.
- Cookie scoop: Ensures uniform cookie sizes for even baking.
- Baking sheet: A sturdy surface for baking your cookies.
- Parchment paper: Helps prevent sticking and makes cleanup a breeze.
- Cooling rack: Allows cookies to cool evenly without getting soggy.
From Start to Finish: Glazed Lemon Sour Cream Cookies
Now, let’s dive into the step-by-step process of creating these delightful cookies.
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden color.
Step 2: Prepare the Baking Sheet
Line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a lot easier.
Step 3: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside as you prepare the wet ingredients.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes, and it’s a crucial step for creating a tender cookie.
Step 5: Add the Eggs and Sour Cream
Add the eggs, one at a time, mixing well after each addition. Then, stir in the sour cream, lemon zest, and vanilla extract until everything is well combined.
Step 6: Combine the Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 7: Scoop the Dough
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. The dough will spread slightly during baking, so give them some room!
Step 8: Bake the Cookies
Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked—that’s perfect!
Step 9: Cool the Cookies
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
Step 10: Prepare the Glaze
While the cookies cool, make the glaze by whisking together the powdered sugar, softened cream cheese, and fresh lemon juice in a medium bowl until smooth and creamy.
Step 11: Glaze the Cookies
Once the cookies are completely cool, drizzle the glaze over the top using a spoon or a piping bag for a decorative touch. Allow the glaze to set for a few minutes before enjoying.
If You’re Out Of…
If you find yourself missing an ingredient, here are some easy substitutes:
- Unsalted butter: You can use salted butter; just reduce the added salt in the recipe.
- Sour cream: Greek yogurt is a great alternative and will provide a similar texture.
- Lemon juice: If fresh lemon juice isn’t available, bottled lemon juice works in a pinch, but fresh is best for flavor.
- Cream cheese: Mascarpone cheese can substitute cream cheese for the glaze if necessary.
Avoid These Traps
When making these Glazed Lemon Sour Cream Cookies, keep in mind the following tips to ensure success:
- Don’t skip the chilling: If you find the dough too sticky, refrigerate it for about 30 minutes before scooping.
- Watch your baking time: Every oven is different, so keep an eye on your cookies to prevent overbaking.
- Measure flour correctly: Use the scoop and level method to avoid dense cookies.
- Let cookies cool completely: Glaze will melt if added to warm cookies, affecting the texture.
Meal Prep & Storage Notes
To enjoy your delicious Glazed Lemon Sour Cream Cookies longer, consider these storage tips:
- Room temperature: Store cookies in an airtight container at room temperature for up to 5 days.
- Refrigeration: For longer storage, you can refrigerate them, but bring them back to room temperature before serving to enjoy their soft texture.
- Freezing: These cookies freeze well! Place them in a single layer in a freezer-safe container for up to 3 months. Thaw at room temperature before enjoying.
Your Questions, Answered
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be slightly denser. Consider a 50/50 blend for a lighter cookie.
How do I know when the cookies are done baking?
The edges should be lightly golden, and the centers will look slightly underbaked. They will continue to cook on the baking sheet after being removed from the oven.
Can I make these cookies ahead of time?
Absolutely! The dough can be prepared in advance and refrigerated for up to 3 days or frozen for up to 3 months. Just scoop and bake when you’re ready!
What can I do if the glaze is too thick?
If your glaze is too thick, simply add a little more lemon juice, one teaspoon at a time, until it reaches your desired consistency.
Save & Share
If you love these Glazed Lemon Sour Cream Cookies as much as I do, don’t forget to share this recipe with friends and family! Whether it’s a cozy gathering or a festive event, these cookies are sure to impress. Snap a picture and tag your creations on social media, so we can all enjoy the deliciousness together!
These Glazed Lemon Sour Cream Cookies are a perfect balance of sweet and tangy, with a texture that’s soft yet satisfying. Whether for a special occasion or a simple treat, they’re bound to bring a smile to anyone who takes a bite. Happy baking!
Glazed Lemon Sour Cream Cookies
Ingredients
Equipment
Method
- Step 1: Preheat the oven to 350°F (175°C).
- Step 2: Line a baking sheet with parchment paper.
- Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 4: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Step 5: Add the eggs one at a time, mixing well after each. Stir in the sour cream, lemon zest, and vanilla extract.
- Step 6: Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Step 7: Using a cookie scoop, drop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
- Step 8: Bake for 10-12 minutes or until edges are lightly golden.
- Step 9: Let cookies cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
- Step 10: For the glaze, whisk together powdered sugar, cream cheese, and lemon juice until smooth.
- Step 11: Drizzle the glaze over the cooled cookies and allow to set.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Refrigerate for longer storage, but bring to room temperature before serving.
- These cookies freeze well; freeze in a single layer for up to 3 months.
