FROSTED LEMON SOUR CREAM SUGAR COOKIES

I never would have guessed how popular it would become! The problem is, some people loved it and some people hated it.

The issue was that those who didn’t like the recipe really didn’t know what to expect — the cookies are soft and cakey. They are not sugar cookies for rolling or cutting, and they’re pretty delicate.

I wanted to try leaving out some of the moisture this time to get a slightly firmer cookie. These cookies are still very soft, and cakey, and delicious. If you’re looking for a firm sugar cookie — this recipe is not it. But they melt in your mouth and will be gone in no time!

INGREDIENTS

• 1/2 cup butter room temperature
• 2 cups granulated sugar approx. 400g
• 4 large eggs
• 1/2 cup sour cream I use 5%
• zest of 2 lemons
• juice of 1 lemon
• 1/2 teaspoon baking soda
• 3 teaspoons baking powder
• 4 1/2 cups all purpose flour about 575g

FROSTING:

• 1/4 cup butter room temperature
• 2 1/2 cups powdered icing sugar
• juice of 2 lemons*
• yellow food coloring optional

INSTRUCTIONS

1. Preheat oven to 350 degrees F and line 4 baking sheets with parchment paper.
2. In a large bowl with an electric mixer, beat butter until smooth. Add sugar and beat until light and fluffy, about 2-3 minutes.
3. Add eggs, sour cream, lemon zest, and lemon juice and beat until combined.
4. .......................................

for full instruction please see : www.thereciperebel.com

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