Ingredients

The following ingredients have 24 Servings
  • 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
  • 1/4 cup lemon juice ((1 lemon))
  • 1/2 teaspoon baking soda
  • 3 teaspoons baking powder
  • 4 1/2 cups all purpose flour (about 575g)
  • 1/4 cup butter (room temperature)
  • 2 1/2 cups powdered icing sugar
  • juice of 2 lemons*
  • yellow food coloring (optional)

Instruction

  • Preheat oven to 350 degrees F and line 4 baking sheets with parchment paper.
  • In a large bowl with an electric mixer, beat butter until smooth. Add sugar and beat until light and fluffy, about 2-3 minutes.
  • Add eggs, sour cream, lemon zest, and lemon juice and beat until combined.
  • Add the baking soda, baking powder and flour and beat just until combined. Dough will be the consistency of thick cake batter -- it is quite sticky and soft.
  • Drop dough by heaping tablespoonfuls onto prepared baking sheets (I get 6 on a regular baking sheet -- my cookies are large!), trying to make drops as round as possible. Bake for 10-11 minutes or until no longer glistening in the center. Cool completely.
  • FrostingWith an electric mixer, beat butter until smooth. Add sugar and just enough lemon juice to make a smooth, thick frosting (you can add a teaspoon of milk if it is too thick). Color with yellow food coloring if desired.
  • When cookies are completely cool, spread with an even layer of frosting and serve.