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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Spring Pasta with Pea Shoot Pesto, Tomato and Mozzarella

It’s May and in Southern California that usually means it’s sunshine and 85 degrees already. The last week though has been gloomy and drizzly (but not actually rainy which we desperately need). I have all these beautiful spring veggies and herbs and all I want to eat is soup and chicken pot pie and anything that requires me to turn the oven on. I have had a giant bag of pea shoots in the fridge and I needed to dig into it somehow. I have been really into pea shoots lately, but they can be a little bitter on their own so I have found I like them best tossed into pasta at the last minute, or on pizza or in fritattas or omelettes or on sandwhiches (not so much in a smoothie).Spring Pea Shoot Pesto Pasta- Glitter It Gold

I was cruising Pinterest when I came across the idea for Pea Tendril Pesto from Love and Lemons. It’s so good I want to smear it on everything. I made mine extra citrusy by using a few TBS of lemon olive oil from Temecula Olive Oil Company. I also chose to add Parmesan and used mint instead of basil. Seriously this stuff if excellent smeared on toasted baguette with ricotta, inside an omelette, as a spread on a sandwhich, and of course tossed with pasta. I made this for dinner served warm over ravioli, and also as a cold pasta salad with diced tomatoes and mozzarella for lunch and I can’t decide which I liked better, but I photographed the cold pasta so that’s the recipe you’re getting. Just toss it all together and devour. Other yummy add ins could be feta instead of mozzarella and some red onions. Yum!! Spring Pea Shoot Pesto Pasta- Glitter It Gold

 

Pea Shoot Pesto (adapted from Love and Lemons)

Ingredients

  •  ½ cup pistachios, roasted, salted and shelled
  • a few big handfuls of pea shoots
  • zest & juice of 1 lemon
  • 2 cloves garlic
  • salt & pepper
  • Olive oil (you may used up to a 1/4 or more depending on desired consistency)
  • 5 mint leaves
  • 1-2″ piece of parmesan cheese

Method

Place the parmesan and the garlic in a food processor and pulse until crumbly, add in the pea shoots, salt and pepper, and mint and pulse a few times, drizzle in the olive oil between pulses until desired consistency is reached- I like mine chunky rather than smooth.

Pasta

Ingredients

  • 8-9 oz of uncooked pasta of choice
  • 1/2 c diced tomatoes (2 small or 1 large)
  • 1/3 c drained mozzarella pearls
  • 1/3 c pea shoot pesto

Method

  1. Cook 8-9 oz of pasta of choice according to package instructions, drain.
  2. While pasta is cooking dice 2 small or 1 large tomato
  3. Toss with 1/4- 1/2 c of pesto (starting with 1/4 c and adding more if desired), tomatoes and mozzarella. Garnish with pea shoots or mint sprigs.