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Soft Frosted Lemon Sour Cream Cookies with Zesty Buttercream

soft frosted lemon sour cream cookies - featured image
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Tender, moist lemon sour cream cookies topped with a bright and creamy zesty lemon buttercream frosting. Perfectly soft with a balanced tang and sweet frosting, ideal for spring and summer gatherings.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) full-fat sour cream
  • Zest of 2 lemons
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • ½ cup (113g) unsalted butter, softened (for frosting)
  • 2 cups (240g) powdered sugar, sifted
  • 1 tablespoon fresh lemon zest (for frosting)
  • 1 tablespoon fresh lemon juice (for frosting)
  • 1–2 tablespoons (15-30ml) heavy cream (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in sour cream, lemon zest, lemon juice, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently until just combined.
  6. Drop dough by tablespoonfuls onto prepared baking sheets about 2 inches apart; flatten slightly with fingers.
  7. Bake for 10-12 minutes until edges are lightly golden but centers remain soft.
  8. Cool cookies completely on wire racks before frosting.
  9. For frosting, beat softened butter until smooth. Gradually add powdered sugar, then mix in lemon zest, lemon juice, and salt.
  10. Add heavy cream 1 tablespoon at a time to reach desired spreadable consistency.
  11. Spread frosting on cooled cookies using an offset spatula or knife.
  12. Let frosting set for about 15 minutes before serving, or refrigerate for a firmer finish.

Notes

Use room temperature ingredients for best texture. Do not overmix dough to avoid tough cookies. Pull cookies from oven when edges are lightly golden but centers still soft. Chill frosting if too thin and beat again before spreading. Avoid zesting white pith to prevent bitterness. For gluten-free, substitute flour with 1:1 gluten-free baking flour. For dairy-free, use coconut yogurt and plant-based butter alternatives.

Nutrition

Keywords: lemon cookies, sour cream cookies, lemon buttercream, soft cookies, spring dessert, easy cookies, zesty frosting

Find it online: https://lenatable.com/soft-frosted-lemon-sour-cream-cookies-recipe-5-easy-steps-for-perfect-zesty-buttercream/