1/2 cup butter room temperature
2 cups granulated sugar approx.
4 large eggs
1/2 cup sour cream
zest of 2 lemons
juice of 1 lemon
1/2 teaspoon baking soda
3 teaspoons baking powder
4 1/2 cups all purpose flour
3/4 stick butter room temperature
3 to 3 1/2 cups powdered sugar (Start with 3 and add more to reach desired thickness)
zest & juice of 2 lemons
yellow food coloring optional
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 would classify my cookies dough dollops as medium. I tried to make drops as round as possible. I had about 9 – 10 cookies on a sheet. The dough is messy. Get over it. It’s worth it.
Bake for 11 minutes or until no longer glistening in the center. Cool completely.
With 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.