Sour cream gives this lemon cookie its soft texture.
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1 cup sugar
1/2 cup Land O Lakes® Butter, softened
1/2 cup sour cream
2 large Land O Lakes® Eggs
2 teaspoons freshly grated lemon zest
1/2 teaspoon lemon extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup powdered sugar
1 to 2 tablespoons lemon juice
Heat oven to 350°F.
Combine sugar and butter in 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 bowl. Frost cooled cookies with glaze.
Explore reviews fromour online community
I've made this cookie dozens of times over the last several years. It is the absolute best lemon cookie you will ever find. I use a small scoop and have a yield of 70-80 cookies. I use the lemon juice / confectioner's sugar to make a thin glaze which I dip the cookie and allow to dry on a rack. I then pipe them across the middle with a ribbon of buttercream. They look and taste like a tea cookie from a very exclusive bakery. Perfect for all occasions.
I was asked to make Lemon Cookies for a Friend's wedding. My oven was acting up and I was using a bad recipe. On my THIRD attempt to make lemon cookies, I found this recipe online...much to my surprise they came out amazing! Not very difficult, but really tasted like it took extra effort to make. I got so many compliments about these. This recipe is definitely a keeper!!!
Just the right of lemon and and not too sweet. I made them without the icing and found them great just like that. Moist and delicious with a cup of tea! This recipe is a keeper for me.
I love this recipe. I found the other Lemon Drop recipe on your site and threw the whole ting in the trash. The yogurt didn't seem right. I should have known it was different. This is definitely the better of the two.
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.