These Cook’s Country Lemon Sour Cream Cookies have a cake-like texture that is very different from any other lemon cookie I make. To me, they fall into the tea cake or Madeline family of cookies. The lemon glaze makes it. I have done them with no glaze though. They are very good, but I prefer them with the glaze. The cookies themselves are not too sweet, so I guess that is why the glaze works so well.
Makes about 3 1/2 dozen cookies | with slight adaptions.
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons unsalted butter, softened (2 sticks – yep lots of butter, but that is a good thing – just saying.)
1 1/2 cups granulated sugar
2 large eggs
1 cup sour cream
2 teaspoons grated zest and 1/4 cup juice from 2 lemons
3 cups confectioners’ sugar
Adjust oven racks to upper-middle racks and heat oven to 375 degrees. Line two baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in large bowl.
With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, and mix until combined. Reduce speed to medium-low. Mix in sour cream and zest. Add flour mixture and mix until incorporated.
Refrigerate until slightly firm, about 1 hour. Drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies 2 inches apart. Bake until just golden around edges, about 15 minutes, switching and rotating sheets halfway through baking. Cool on baking sheets. Repeat with remaining dough.
Combine lemon juice and whisk in confectioners’ sugar until smooth. Top each cooled cookie with 1 teaspoon glaze or thereabouts. Cookies can be stored in airtight container at room temperature for 3 days.
4 August 2012 vg very cakey
28 December 2013
28 January 2014
22 August 2015
Yes, worth doing over and over again.