Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Sour cream gives this lemon cookie its soft texture.
Heat oven to 350°F. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs, lemon zest and lemon extract; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed, scraping bowl often, until well mixed.
Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake 10-12 minutes or until lightly browned. Cool completely.
Combine powdered sugar and enough lemon juice for desired glazing consistency in small bowl. Frost cooled cookies with glaze.
Dietary Fiber: 0g
Absolutely delicious. I tripled the amount of lemon zest and increased the lemon extract to 1 Tbsp. I used the frosting/glaze from the other Lemon Drop Cookie on this site using 4 Tbsp butter and 4 Tbsp lemon juice and adjusted the powdered sugar accordingly (more of a frosting thas a glaze). I just spooned it on the cookies after they were completely cool. The only problem with these cookies is that packing them in a cookie tin in more than one layer causes the frosting to stick a bit to either waxed paper or parchment paper. But they still taste wonderful! They would be lovely as a single layer on a pretty plate.
These turned out delicious. I am tossing my other recipe and will keep this one. I used a different glaze, which I personally like better.. 2 cups powdered sugar, 3 tbsp milk, 1/4 tsp lemon extract. Yum, a keeper for sure!
Always a hit! The texture and taste of these cookies is perfect. I find 2 T of lemon juice is necessary to make the glaze.
This is one of my go-to cookie recipes during the winter holidays. It's an easy recipe to put together but, unlike most cookie dough that come out stiff or smoother, more pastry-ish, the dough for this comes out much more wet and sticky. Scooping it can be a bit of a chore, but after baking, the drops are light and soft and delicious! Be sure to make the icing because that little coating of lemony goodness elevates this cookie from Good to Yum!
So good! Very moist little bites of lemon cake.
Wow, are these yummy. I made them last week and am ready for more. I found a new favorite cookie recipe.
Oh... these were 'melt-in-you-mouth' good! They're buttery and tangy. I tried them with, and without, the icing, too - but the icing really sets them off:
Great cookie and I like the cakey texture.
have baked these cookies many times. everyone just loves them. i have given the recipe out to many of my friends. also you can substitute lemon yogurt for the sour cream. they are delicious.
Have made these cookies several times to excellent reviews. To make glaze more 'lemony', I use concentrated lemon juice in addition to fresh lemon juice.
I made this cookie for a Christmas part and everone loved it! I had to make extra glaze to cover the cookies and alot is wasted because it runs off. I would recommend putting them on wax paper for the glaze to harden and the cookies won't stick.
Cookies are tender with cake-like texture. Not too sweet. This cookie batter should be all used the same day. It does not store well in the frig.
These cookies were so easy to make & so delicious. Definitely a keeper.
Very moist, and the lemon flavor is pleasant, but nothing special. They weren't a big hit when I took them to club.
These are delicious! Very fast and easy to make. They are now a favorite in my house.
Easy and fast, a go to recipe when the kids are coming. They love them. Make them all the time
Super easy, super soft and great flavor. A must-have recipe for lemon lovers!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/340
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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