Soft & Chewy Lemon Birthday Cookies with Tangy Lemon Frosting
These Lemon Birthday Cookies are the ultimate celebration treat for citrus lovers. Made with sour cream for a soft, pillowy texture and loaded with bright lemon zest and festive sprinkles, they are finished with a creamy lemon buttercream that melts in your mouth.
- Prep Time: 20
- Cook Time: 12
- Total Time: 47
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
3/4 cup granulated sugar
1/2 cup sour cream
1/2 cup butter, softened
1 large egg
1 tablespoon lemon zest
2 1/4 cups Gold Medal™ All Purpose Flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup multicolored candy sprinkles
2 cups powdered sugar
1/2 cup butter, softened
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1/8 teaspoon salt
2 tablespoons multicolored sprinkles
Instructions
1. Heat oven to 350°F.
2. In large bowl, beat granulated sugar, sour cream and butter with mixer on medium speed until well blended. Add egg and 1 tablespoon lemon zest; continue beating until well blended.
3. Add remaining cookie ingredients except sprinkles; mix until soft dough forms. Stir in 1/4 cup sprinkles.
4. Shape dough into 1 1/2-inch balls (dough will be soft). Onto each of two ungreased cookie sheets, place 12 balls about 2 inches apart. Using fingers, flatten balls to 1/2-inch thickness.
5. Bake one cookie sheet 10 to 12 minutes or until set. Cool 5 minutes; remove from cookie sheet to cooling rack. Repeat with second cookie sheet. Cool cookies completely, about 15 minutes.
6. In medium bowl, beat frosting ingredients except sprinkles until smooth. Spread each cookie with a scant 1 tablespoon frosting. Sprinkle cookies with sprinkles. Let frosted cookies stand until the frosting is set.
Notes
For the best texture, ensure your butter and egg are at room temperature.
Use fresh lemon juice and zest rather than bottled for the most vibrant flavor.
If the dough is too soft to handle, chill it in the fridge for 20 minutes before rolling.