Perfect Sour Cream Lemon Cookies
These cookies blend tangy lemon zest with a soft, pillowy texture, enhanced by the creamy goodness of sour cream, creating a delightful and moist treat.
Ingredients
Wet Ingredients
- 1 cup sour cream Use full-fat for best results.
- 1 cup sugar
- 1/2 cup butter, softened Make sure to soften before mixing.
- 1 large egg
- 1 tablespoon lemon zest Avoid the bitter white pith when zesting.
- 2 tablespoons lemon juice
Dry Ingredients
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 cups all-purpose flour
For Dusting
- Powdered sugar For dusting before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and sugar until fluffy. Then add the egg, sour cream, lemon zest, and lemon juice, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently until fully incorporated. Be careful not to overmix.
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto ungreased baking sheets, leaving space between each cookie.
Baking
- Bake in the preheated oven for about 10-12 minutes, until the edges are just slightly golden.
- Remove from the oven and allow to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar once cooled, and serve.
Notes
For best results, you can substitute plain yogurt for sour cream if necessary. Cookies can be frozen for up to 3 months. Store in an airtight container at room temperature for up to 5 days.