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Sour Cream Sugar Cookies with Lemon Zest

These Sour Cream Sugar Cookies with Lemon Zest have an irresistible raspberry filling!

Course Dessert
Cuisine American
Keyword Sour Cream Sugar Cookies with Lemon Zest
Prep Time 3 hours 12 minutes
Cook Time 10 minutes
Total Time 3 hours 22 minutes
Servings 24
Calories 173 kcal
Author Yvonne

Ingredients

  • 3 1/4 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. table salt
  • 2 eggs
  • 1/4 c. sour cream
  • 2 tsp. vanilla
  • 2 sticks unsalted butter softened
  • 2/3 c. granulated sugar
  • 1/2 c. powdered sugar
  • Minced zest of 1 lemon

Instructions

  1. Stir flour, baking powder, and salt together in a bowl. Lightly beat eggs in a small bowl, then whisk in sour cream and vanilla until smooth; set aside.
  2. Cream butter, both sugars, and zest in a large bowl with an electric mixer until smooth. Add egg mixture, beat until blended, then mix in half of the flour mixture until incorporated. Blend in remaining dry ingredients just until mixed.
  3. Divide dough into thirds, wrap each piece in plastic, press into a disk, and chill at least 3 hours before rolling out (may be made up to 2 days ahead or frozen up to 1 month).
  4. Preheat oven to 350; line baking or cookie sheets with parchment paper or Silpat.
  5. Roll out 1 portion of dough on a well-floured surface with cookie cutters, and transfer to prepared baking sheets, spacing 1 inch apart (Reroll scraps 1 time only). Bake until edges are light golden, 10-12 minutes, then cool cookies briefly on pans.
  6. Transfer to a rack to cool completely before decorating. Undecorated cookies may be frozen up to 1 month.

Recipe Notes

[My 2 Cents]
I chose this particular way to decorate my cookies, but of course you can just cut them out and enjoy them frosted or unfrosted or decorated with sprinkles just like any other fab sugar cookie recipe. For this particular decorating option I had two different-sized circle cookie cutters. With half my dough I cut out using both and removed the center (baked it of course). With the other half I just used the larger of the two circles and didn't cut out the center. After they had baked and cooled powdered sugar dusted the "tops". I then added a small dollop, probably a tsp or so, of seedless raspberry jam to the larger of the two circles and spread it around trying to avoid getting too close to the edge. I then topped the cookie with the tops. I stored these in the refrigerator before serving. The longer they sit, the more they will secure themselves.

Adapted from Cuisine At Home Issue No. 72 December 2008

Nutrition Facts
Sour Cream Sugar Cookies with Lemon Zest
Amount Per Serving
Calories 173 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 15mg5%
Sodium 87mg4%
Potassium 63mg2%
Carbohydrates 36g12%
Sugar 11g12%
Protein 3g6%
Vitamin A 35IU1%
Calcium 18mg2%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.