Sour Cream Lemon Cookies

Eric hates lemon desserts. I love them. They seem lighter and cleaner than many other types of desserts but are still sweet and indulgent. These cookies are light, fluffy, and almost cake-like, and are perfect for spring. This recipe is adapted from Taste and Tell blog, who adapted it from Christina Tosi’s cookbook Milk Bar Life: Recipes & Stories.Sour Cream Lemon Cookies | Glitter It Gold

This recipe is a great way to use up leftover sour cream, because I am sure I am not the only one that buys a tub of it and find that I only use a few tablespoons of it. Say you serve tacos or enchiladas and only use 1/4c of sour cream, what do you do with the rest? You make these cookies!!! Sour Cream Lemon Cookies | Glitter It Gold

I used 2 cups of flour in my cookies and they turned out perfect, but you may want to check the consistency of the batter before adding another 1/2 cup if needed. The dough is not like normal cookie dough, it looks more wet and is very sticky. It is easiest to use a small cookie scoop like this one to drop the dough on the cookie sheet. If you don’t have one you can use a teaspoon and your finger to scrape it off and pat it down into a ball.Sour Cream Lemon Cookies | Glitter It Gold

Also, can we talk about these flowers? Trader Joe’s is the best for flowers. I love that you can get a small bouquet for under $4.00 and they usually last at least a week. The only reason I don’t have flowers in my house 24/7 is because the closest Trader Joe’s is 25 minutes away and there is no way I am buying 3 stems of sun flowers at Von’s for $9.99 (the cheapest I have ever seen a bouquet at any other grocer). Flowers make me so happy, and they brighten up the house so much, I wish all grocery stores understood this and had them available at a low price.Sour Cream Lemon Cookies | Glitter It Gold

Sour Cream Lemon Cookies | Glitter It Gold
Sour Cream Lemon Cookies
Print Recipe
These delicious Sour Cream Lemon Cookies are light, fluffy, almost cake-like, and are the perfect treat for brunches, bridal or baby showers, or anytime.
Servings Prep Time
12 cookies 15 minutes
Cook Time Passive Time
10 minutes 25 minutes
Servings Prep Time
12 cookies 15 minutes
Cook Time Passive Time
10 minutes 25 minutes
Sour Cream Lemon Cookies | Glitter It Gold
Sour Cream Lemon Cookies
Print Recipe
These delicious Sour Cream Lemon Cookies are light, fluffy, almost cake-like, and are the perfect treat for brunches, bridal or baby showers, or anytime.
Servings Prep Time
12 cookies 15 minutes
Cook Time Passive Time
10 minutes 25 minutes
Servings Prep Time
12 cookies 15 minutes
Cook Time Passive Time
10 minutes 25 minutes
Ingredients
Cookie
Glaze
Servings: cookies
Instructions
  1. Preheat oven to 375F
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar until light and fluffy, about 2 minutes.
  3. Add in the egg, vanilla, and the sour cream and mix until combined, about 1 more minute.
  4. Add the flour, salt, baking powder and baking soda and mix just until combined. They dough will be wet - not like typical cookie dough.
  5. Use the cookie scoop to drop onto a lined or greased cookie sheet. Bake for 9-11 minutes, 10 worked for me. Let them cool for at least 5 minutes before moving them to a cooling rack. While they cool mix together the ingredients for the glaze in a small bowl
  6. Dip the tops of the cookies in the glaze, or drizzle with a spoon and place back on the cooling rack, top with sprinkles and let set for the glaze to dry.
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Iced Green Tea with Tangerine Syrup

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These random sunny warm days are making me want to sit on the back porch with a tall glass of iced tea and listen to the birds chip. That sounds really southern, but also pretty heavenly. Today was such a day and we (me and my dog who is kennel bound for his recovery from knee surgery) thoroughly enjoyed getting some vitamin D. And since my grandma sent over a big bag of tangerines I had the idea to make tangerine syrup.

Iced Green Tea with Tangerine Syrup | Glitter It Gold

This tangerine syrup would be excellent in tea, or in a mojito or margarita. I made a small batch, but this recipe could easily be doubled or tripled for larger batches. Store them in airtight jars in the fridge. If you use this syrup in anything other than tea please share with me!Iced Green Tea with Tangerine Syrup | Glitter It Gold

First you need to make a simple syrup. Boil equal parts sugar and water until combined, add some lemon zest and tangerine juice and reduce by half. Strain it, cool, and viola!Iced Green Tea with Tangerine Syrup | Glitter It Gold

I made this tea with the Kirkland Ito En Matcha Blend Japanese Green Tea I have talked about before because it can be cold brewed in about 3 minutes. That means this iced tea comes together super fast, no waiting for water to boil or tea to cool, and no watered down tea because you added ice before the tea was cool enough. If you use a different type of tea or choose to brew it in hot water make sure it cools completly before icing so you don’t end up with weak tea. Alternatively you could make it extra concentrated so that the melted ice brings it to the normal strength. The tangerine syrup would be good in any kind of iced tea though, black, white, red…. be creative. I think I will try it in black tea next time, or maybe even a blend of black and green. Hmmmm…..

Iced Green Tea with Tangerine Syrup | Glitter It Gold

Iced Green Tea with Tangerine Syrup | Glitter It Gold
Iced Green Tea with Tangerine Syrup
Print Recipe
A cool and refreshing iced matcha blend green tea sweetened with a tangy tangerine syrup.
Servings Prep Time
6 oz 5 minutes
Cook Time
5 minutes
Servings Prep Time
6 oz 5 minutes
Cook Time
5 minutes
Iced Green Tea with Tangerine Syrup | Glitter It Gold
Iced Green Tea with Tangerine Syrup
Print Recipe
A cool and refreshing iced matcha blend green tea sweetened with a tangy tangerine syrup.
Servings Prep Time
6 oz 5 minutes
Cook Time
5 minutes
Servings Prep Time
6 oz 5 minutes
Cook Time
5 minutes
Ingredients
Servings: oz
Instructions
  1. Place all the ingredients in a pot and bring to a boil, reduce to a simmer and cook for about 5 minutes until it is reduced by half.
  2. Add 2 TBS of tangerine syrup to each 8 oz glass of iced tea, stir, add ice and enjoy.
  3. Cool the extra syrup before storing in an airtight container in the refrigerator.
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