Glazed Lemon Sour Cream Cookies
There’s something incredibly uplifting about the combination of lemon and cream. These Glazed Lemon Sour Cream Cookies are a delightful treat that perfectly balances tangy and sweet, making them ideal for any occasion. Whether you’re hosting a gathering or simply indulging in a sweet snack, these cookies are sure to impress. The addition of sour cream keeps them moist and tender, while the zesty glaze adds a bright finish that will keep you coming back for more. Let’s dive into the recipe and discover how to make these scrumptious cookies from scratch!
Why It Works Every Time
What makes these Glazed Lemon Sour Cream Cookies a guaranteed success? The secret lies in the balance of ingredients. The sour cream introduces a rich creaminess and moisture, while the lemon zest infuses each bite with refreshing brightness. The combination of baking powder and baking soda ensures the cookies rise perfectly, creating a tender crumb. The glaze, made from powdered sugar and lemon juice, adds a delightful sweetness that complements the tartness of the cookies, resulting in a flavor explosion that keeps you coming back for more.
The Ingredient Lineup
To make these irresistible cookies, gather the following ingredients:
- 3 cups (426g) all-purpose flour – Be sure to scoop and level to measure correctly for the best results.
- 1 tsp baking powder – This will help the cookies rise.
- 1/2 tsp baking soda – Adds to the leavening and creates a fluffy texture.
- 1/2 tsp salt – Enhances all the flavors in the cookies.
- 1 cup (226g) unsalted butter, softened – For a rich, buttery flavor.
- 1 1/2 cups (300g) granulated sugar – Sweetness is key for balance.
- 2 large eggs – Helps bind everything together.
- 1 cup sour cream – Adds moisture and richness.
- 1 tbsp lemon zest – Freshly grated for maximum flavor.
- 1/2 tsp vanilla extract – A hint of warmth to complement the lemon.
- 2 1/2 cups (300g) powdered sugar – For the sweet, tangy glaze.
- 2 tbsp cream cheese, softened well – For a creamy texture in the glaze.
- 3 tbsp fresh lemon juice – Brightens the glaze and enhances the lemon flavor.
Equipment Breakdown
Before you get started, make sure you have the following equipment on hand:
- Mixing bowls – For combining ingredients.
- Electric mixer – To cream the butter and sugar effortlessly.
- Measuring cups and spoons – Precision is key for baking.
- Baking sheets – For baking the cookies.
- Parchment paper – To prevent the cookies from sticking.
- Cooling rack – Essential for cooling the cookies after baking.
Step-by-Step: Glazed Lemon Sour Cream Cookies
Step 1: Prepare the Oven and Baking Sheets
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Step 4: Add Eggs and Sour Cream
Beat in the eggs one at a time, followed by the sour cream, lemon zest, and vanilla extract. Mix until smooth.
Step 5: Incorporate Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Take care not to overmix.
Step 6: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Step 8: Cool the Cookies
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
Step 9: Prepare the Glaze
In a medium bowl, whisk together the powdered sugar, softened cream cheese, and fresh lemon juice until smooth and creamy.
Step 10: Glaze the Cookies
Once the cookies are completely cooled, drizzle the glaze over each cookie using a spoon or a piping bag for a more decorative touch.
Substitutions by Diet
If you have specific dietary needs, consider these substitutions:
- Gluten-free: Use a gluten-free all-purpose flour blend.
- Dairy-free: Substitute the butter with a dairy-free butter alternative, and use a plant-based sour cream.
- Egg-free: Replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Troubles You Can Avoid
To ensure your Glazed Lemon Sour Cream Cookies turn out perfectly, keep these tips in mind:
- Make sure your butter is softened but not melted; this will affect the texture.
- Don’t skip the chilling step if you find your dough is too soft; refrigerating the dough for 30 minutes can help.
- Use fresh lemon juice and zest for a brighter flavor.
- Monitor the baking time closely; every oven is different, and you want to avoid overbaking.
Storing, Freezing & Reheating
To keep your Glazed Lemon Sour Cream Cookies fresh:
- Store the cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the cookies without glaze for up to 3 months. Thaw before glazing.
- To reheat, warm them in the oven at 300°F (150°C) for about 5 minutes.
Handy Q&A
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for about 10 minutes before scooping and baking.
What can I use instead of cream cheese in the glaze?
If you’re looking for a lighter option, you can use plain yogurt or omit it altogether. Just increase the powdered sugar slightly to maintain the glaze consistency.
How do I know when the cookies are done baking?
The edges should be lightly golden, and the centers may look slightly underbaked. They will continue to firm up while cooling on the baking sheet.
Can I add other flavors or mix-ins?
Definitely! Feel free to add poppy seeds for a classic lemon-poppy seed flavor or fold in some white chocolate chips for added sweetness.
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Before You Go
As you whip up these Glazed Lemon Sour Cream Cookies, remember that baking is all about enjoying the process. Each step brings you closer to a delicious result that will brighten your day. Whether you share these cookies with friends or keep them all to yourself (we won’t tell!), their delightful flavor is bound to make you smile. Happy baking!
Glazed Lemon Sour Cream Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Step 3: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Step 4: Beat in the eggs one at a time, followed by the sour cream, lemon zest, and vanilla extract. Mix until smooth.
- Step 5: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Take care not to overmix.
- Step 6: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 7: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Step 8: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
- Step 9: In a medium bowl, whisk together the powdered sugar, softened cream cheese, and fresh lemon juice until smooth and creamy.
- Step 10: Once the cookies are completely cooled, drizzle the glaze over each cookie using a spoon or a piping bag for a more decorative touch.
Notes
- Make sure your butter is softened but not melted for the best texture.
- Chill the dough for 30 minutes if it's too soft before baking.
- Use fresh lemon juice and zest for maximum flavor.
