Honey Lemon and Sour Cream Cookies

I think I’ve started several blog posts with something along the lines of “well, I wanted to make cookies, so here they are,” and today is no exception. The Beard and O were taking a long nap so I had a quiet weekend afternoon to myself which means I plop myself in the kitchen and bake up something. I usually pour over a few cookbooks, check out my pantry and then whip up something. This time, it was something delicious so I had to share the recipe. Honey Lemon and Sour Cream CookiesThese honey lemon and sour cream cookies are going to come in handy especially with Christmas right around the corner! They are a fairly straightforward cookie with an extra boost of sweet from the honey and tart from the lemon and sour cream. While we used storebought honey, my favorite is locally harvested Honeyrun Farms. When I worked for Whole Foods Market, I actually attended an event at their farm and had honey straight from the honeycomb and it was literally the best thing I’ve ever had in my life. Honey Lemon and Sour Cream CookiesDon’t you hate when a dessert or food item says it’s “made with lemon” and then it tastes nothing like lemon? If you are calling out a very identifiable flavor, I better be able to really taste it. This is exactly why I use fresh lemon zest and fresh lemon juice for the icing. It makes these little cookies have a fun little bright bite that everyone will enjoy. Honey Lemon and Sour Cream CookiesAlso, my pro tip when using fresh citrus is to always roll it first to make sure you get the most amount of juice out of it. It will also start to seem out into the rind and make your zest even more lemony. That’s totally a word. Honey Lemon and Sour Cream CookiesI’m pretty good at eyeballing a teaspoon, tablespoon, cup, etc. but when it comes to the height of cookies, I’m terrible at assuming I have the right size. Therefore, I’m really thankful for my dough scraper/ruler. It helps tremendously to make sure my cookies aren’t too small or too big. I measured these ones to 1/4 inch but I actually might make them a little bigger next time.  Honey Lemon and Sour Cream CookiesOh, and one of my other favorite baking tools, biscuit cutters! You can also use just regular old shape cookie cutters if you’d like too. I made heart shaped cookies too with this batch and they cooked a little faster because of their shape, so just be weary if you make a bunch different shaped cookies. I would just give them each their own baking sheet and you’ll be a-okay. Honey Lemon and Sour Cream CookiesAlso, since you don’t want to overmix this dough or it will get tough and gross, be careful how many times you reshape it. The third or even fourth time that you use scraps to re-roll for your shapes, they might get a little wonky. But, you could always just keep the scraps and eat raw cookie because let’s be real that’s the best part about making homemade cookies. Honey Lemon and Sour Cream CookiesYou can see here the different size of the hearts vs. the circles. Not a huge deal but the hearts were definitely crispier than the circles. I prefer my sugary cookies to be soft so next time, I’ll make sure they are thicker. Oh, another baking tool tip! Get a Silpat sheet. They are the best because seriously who always has parchment paper? Noone, that’s who. I have two of them and they are seriously so great. Honey Lemon and Sour Cream CookiesI’m pretty impatient and hate waiting for my cookies to cool before I ice them so I usually just do it on two different days. Icing is seriously the easiest thing to make and only takes like 10 minutes so I’ll just whip it up the next morning or afternoon. But, make sure you cover your cooled cookies overnight or they’ll get hard and everyone will be sad. You can use some of your lemon zest as a topping or just some cute little sprinkles, whatever floats your boat. I can’t wait to see your creations! Honey Lemon and Sour Cream Cookies

Honey Lemon & Sour Cream Cookies
Yields 2
A fresh and delicious cookie that the whole family will enjoy. Serve alongside cold milk and enjoy!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 1 stick butter, room temperature
  2. 1 cup sugar
  3. 1 egg
  4. 1 Tablespoon vanilla extract
  5. 2 1/2 cups all-purpose flour
  6. 1 teaspoon baking powder
  7. 1/2 teaspoon salt
  8. 1/2 cup sour cream
  9. 1 Tablespoon lemon zest
  10. 1 Tablespoon honey
Lemon Icing
  1. 2 1/2 cups powdered sugar
  2. 1/2 cup (1 stick) butter
  3. 4 teaspoons fresh lemon juice
  4. 2 teaspoons fresh lemon zest
  5. 1 Tablespoon milk
  6. pinch of salt
  1. Preheat oven to 400°F. Line two cookie sheets with parchment paper or silpat sheet.
  2. Using stand mixer, cream together butter and sugar for at least 2 minutes.
  3. Add the egg, vanilla, and honey and mix until combined.
  4. In a separate bowl, whisk the flour, baking powder, salt and lemon zest.
  5. Mix flour mixture into butter/sugar mixture, alternating with sour cream. Mix until just combined, careful not to overmix.
  6. Generously flour your counter and roll out your dough into 1/4'' thickness.
  7. Using a cookie cutter, place on prepared baking sheet.
  8. Bake 11-13 minutes or until edges are very slightly browned.
  9. Cool completely on a wire rack.
Lemon Icing
  1. Place all ingredients in stand mixer. Start on low and mix into powdered sugar is combined.
  2. Then, mix on medium high for 4-6 minutes until icing is fluffy and full incorporated.
  3. Ice completely cooled cookies then add sprinkles, lemon zest, or honey on top for serving!
The Beard And The Baker

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