Zesty Lemon Sour Cream Cookies
Bright and Tangy Lemon Sour Cream Cookies
Don’t let that leftover sour cream go to waste! Whip up a batch of these delightful cookies, infused with the vibrant aroma of fresh lemon and the tender chewiness of sour cream. They boast a wonderfully soft texture inside with a satisfying crispness around the edges, especially when enjoyed fresh from the oven. The bright citrus notes and creamy richness make them incredibly moreish – you’ll find yourself reaching for seconds and thirds in no time! This recipe is surprisingly simple, perfect for using up that surplus sour cream. Add a zesty lemon twist and bake these delightful treats!
Ingredients
- 40g softened butter, at room temperature
- 45g granulated sugar
- 1 pinch of salt
- 60g sour cream, at room temperature
- Zest of 1 lemon (about 1 tablespoon)
- 1 tsp lemon juice
- 1/4 tsp lemon extract
- 1/2 tsp vanilla extract
- 70g cake flour, sifted
- 1/4 tsp baking soda
Cooking Instructions
Step 1
Begin by creaming the softened butter in a bowl until it’s smooth and fluffy. Add the granulated sugar and salt, and beat them together until well combined and the sugar is mostly dissolved. This step helps incorporate air, leading to a lighter cookie texture.
Step 2
Next, incorporate the lemon juice, lemon extract, and vanilla extract into the butter mixture. Stir well after each addition to ensure everything is evenly distributed. These liquid flavorings will impart a wonderful aroma and taste to your cookies. (Tip: While the lemon juice and extract are optional, they significantly enhance the bright, citrusy flavor of the cookies.)
Step 3
Now, add the fresh lemon zest for that invigorating citrus punch and the sour cream for moisture and tenderness. Ensure you only grate the yellow part of the lemon peel to avoid any bitterness. Mix until just combined and smooth. The sour cream will make the dough wonderfully soft.
Step 4
Sift the cake flour and baking soda directly over the wet ingredients. Sifting prevents lumps and ensures the baking soda is evenly distributed for consistent rising. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix, as this can result in tough cookies.
Step 5
Your cookie dough is now ready! It will have a soft, slightly sticky consistency.
Step 6
Line a baking sheet with parchment paper. Use an ice cream scoop or two spoons to drop rounded portions of dough onto the prepared baking sheet, leaving some space between each cookie to allow for spreading. (Tip: If the dough is too sticky to handle, lightly dampen your hands with water or a bit of oil.) Bake in a preheated oven at 175°C (350°F) for 12-14 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious, crisp-yet-chewy lemon sour cream cookies!
