Soft Lemon Cookies

Happy Easter! Christ is Risen, and that is the reason I celebrate Easter. There is church on Easter Sunday and then a big family get together for food and games right after. There’s no better dessert to bring than these yummy Soft Lemon Cookies. Both young and old will be sure to enjoy every bite of these. I found this recipe from butterwithasideofbread.com. I’ve added a few detailed instructions and changed the name of the cookie. I had thought I was doing something wrong when I made the cookies for the first time and bit into it. The cookie was called Lemon Sugar Cookie and I had expected a harder cookie…. hence the new name of Soft Lemon Cookie. It’s almost cake-like. Amazing recipe. I wouldn’t change any ingredient. These cookies are extraordinarily wonderful! They are so simple to make, and I promise you that you will be so happy you did. And you most certainly don’t have to use Easter as a reason to make these. Make them any time. They are so refreshing, light and mmm mmm good! Also, check out the Inspiration page. An inspiration quote and two new videos where added.

The cookie ingredients you need are 1/2 cup softened butter, 1 cup of sugar, 1 egg, 1 tsp of vanilla extract, 1/3 cup of sour cream, 2 TBSP freshly squeezed lemon juice, 1 TBSP of lemon zest, 1/2 tsp of salt, 1/2 tsp of baking soda and 2 cups of all-purpose flour. The frosting ingredients you need are 1/2 cup of softened butter, 1 tsp of vanilla extract, 2 TBSP of milk, 2 TBSP of freshly squeezed lemon juice, 1 TBSP of lemon zest and 3 1/2 cups of powdered sugar.

You can begin by squeezing the juice out of your lemons and grating the peels to get your lemon zest. Set aside.

Preheat your oven to 375 degrees F. Line a baking pan with parchment paper and set aside. Using a hand mixer, cream together the butter and sugar until it comes together and is light in color. Add the egg, vanilla extract, sour cream, lemon juice and lemon zest. Mix until well combined. Let me tell you right now, your mixture will look ugly and you’ll think you did something wrong. But you didn’t. The lemon juice is what did that to your mixture and it will all come together and look normal once you add the dry ingredients in there.

In a separate bowl, mix the flour, salt and baking soda till combined. Add ½ cup of the dry ingredients to the butter mixture and mix to combine, using the electric hand mixer. You will notice that after adding the ½ cup, as you mix, it will look like the dough is coming apart. This is normal. It will start to come together again, and that is when you add the next ½ cup of dry ingredients. So, continue the process, adding ½ cup of the dry ingredients at a time until it’s all mixed in. After you get to the point where you’ve mixed 3 ½ cups of the dry ingredients, disuse the electric hand mixer and continue to mix with a wooden spoon.

Scoop out 1 ½ TBSP of dough or use a medium cookie scoop to make it easier and faster. Place on a parchment lined cookie sheet and make sure they are spaced out enough because they will flatten out.

Bake in preheated oven for 10 minutes. Let it cool fully before frosting it. You should get 30 cookies out of this batch!

While your cookies are cooling, mix the butter, vanilla, milk, lemon juice and lemon zest with a hand whisk. It will seem like it does not want to come together, but that’s okay. Just mix it as best as you can because the powdered sugar will bring it all together.

Add in the powdered sugar 1 cup at a time. Mix well.

You can either spread the frosting on your cookies normally, or you can transfer the frosting to a piping bag/tool to make your cookies look pretty.

Before the frosting sets, decorate your cookies however you want! 

Hope you enjoy …and Happy Easter!

 

5.0 from 1 reviews
Soft Lemon Cookies
 
Recipe from butterwithasideofbread.com
Author:
Serves: 30
Ingredients
Cookie
  • ½ cup softened butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • ⅓ cup sour cream
  • 2 TBSP freshly squeezed lemon juice
  • 1 TBSP lemon zest
  • ½ tsp salt
  • ½ tsp baking soda
  • 2 cups all-purpose flour
Lemon Buttercream Frosting:
  • ½ cup softened butter
  • 1 tsp vanilla extract
  • 2 TBSP milk
  • 2 TBSP freshly squeezed lemon juice
  • 1 TBSP lemon zest
  • 3 ½ cups powdered sugar
Instructions
  1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
  2. Using a hand mixer, cream together the butter and sugar until it comes together and is light in color. Add the egg, vanilla extract, sour cream, lemon juice and lemon zest. Don’t worry about how the mixture looks. You didn’t do anything wrong. It will come together nicely once you add the dry ingredients.
  3. In a separate bowl, mix the flour, salt and baking soda till combined.
  4. Add ½ cup of dry ingredients to the butter mixture and mix to combine, using the electric hand mixer. You will notice that after adding the ½ cup, as you mix it will look like the dough is coming apart. This is normal. It will start to come together again, and that is when you add the next ½ cup of dry ingredients. So, continue the process, adding ½ cup of the dry ingredients at a time until it’s all mixed in. NOTE: After you get to the point where you’ve mixed 3 ½ cups of the dry ingredients, the dough gets thick so disuse the electric hand mixer and continue to mix with a wooden spoon.
  5. Scoop out 1 ½ TBSP of dough or use a medium cookie scoop to make it easier and faster. Place on parchment lined cookie sheet.
  6. Bake in preheated oven for 10 minutes. Let it cool fully before frosting it.
MAKING THE FROSTING
  1. Mix the butter, vanilla, milk, lemon juice and lemon zest with a hand whisk. It will seem like it does not want to come together, but that’s okay. Just mix is as best as you can because the powdered sugar will bring it all together. Add in the powdered sugar 1 cup at a time. Mix well.
  2. You can either spread the frosting on your cookies normally, or you can transfer the frosting to a piping bag/tool to make your cookies look pretty.
  3. Once you frost the cookies, allow the frosting to set.

 

 

 

2 Thoughts to “Soft Lemon Cookies

  1. I’m not a huge fan of baking cookies at home because they take too long for me :/ BUT this recipe looks super quick and super simple for my inexperienced baker self lol thanks for sharing such detailed instructions so I can’t go wrong making these 🙂

    P.S. Hope you had a Blessed Easter also!

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