School buses go past as we are walking. It’s an adventure with Milo since he is afraid of noises. At least now he doesn’t panic as much as before. How great it would be to explain it to him. Yet dogs don’t understand. Meanwhile there are Lemon Sour Cream Cookies for the end of summer vacation season.
Why am I celebrating the end of summer vacation? Well, I’m not really besides an excuse to bake cookies. It’s the theme for this month’s Creative Cookie Exchange. I’ve made a lot of citrus-y things lately so I went with lemon. Plus there was just enough sour cream in the fridge to make the dough.
Lemon Sour Cream Cookies are nicely crunchy. They are slice and bake with no toppings or decorations. Simple and quick are the way to go when time is short. Plus you can freeze the dough and bake the cookies later. A little thawing, slicing, and baking is all you would need to do.
Flavor in the cookies is light and delicate. Lemon zest rubbed into sugar is how they are flavored. It’s my favorite way to bake with any citrus. It eliminates the need for extracts. Natural citrus oil from the zest works wonderfully. Here’s a close-up – can you see the tiny pieces of zest?
How about more cookie recipes? Scroll way down to see the list of recipes by Creative Cookie Exchange bakers. Plus look at Triple Lemon Bundt Cake, Meyer Lemon Tahini Dressing, and Lemony Couscous Lentil Salad for more recipes with lemon.
- 1 cup granulated sugar
- Finely grated zest of 1 lemon
- ½ cup unsalted butter, at room temperature
- 1 large egg
- ½ teaspoon vanilla extract
- 3 cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup sour cream
- Add sugar and lemon zest to a small bowl. Use your fingers to rub zests into sugar.
- Beat butter in a large bowl until creamy. Add lemon sugar. Beat until light and fluffy.
- Add egg and vanilla. Beat until combined.
- Whisk together flour, salt, and baking soda. Add to butter mixture, alternately with sour cream, and beat until just combined.
- Divide dough in half. Form each half into a 7-inch log. Wrap logs in parchment paper or plastic wrap. Chill logs thoroughly, at least 4 hours or overnight.
- Heat oven to 375°F. Line baking sheets with parchment or non-stick liner.
- Unwrap logs and cut into ¼-inch slices. Place slices 1 inch apart on baking sheets.
- Bake 8 to 10 minutes, or until edges are lightly browned.
- Cool cookies 1 minute on baking sheet. Transfer cookies to a wire rack and cool completely.
Summer is almost over and we have cookies to remember it by! Hint: A lot of these cookies could be made and frozen to pull out a slice of summer in February!
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Apple Shortbread Cookies with Apple Cider Mascarpone Frosting by A Shaggy Dough Story
- Apricot Pochettes by Karen’s Kitchen Stories
- Blackberry and Cream Monte Carlos by All That’s Left Are The Crumbs
- Black Forest Cookies by Spiceroots
- Blueberry Cookies by The Spiced Life
- Kiwi Thumbprints by Flours and Frostings
- Lemon Basil Cookies with Mint by Hezzi-D’s Books and Cooks
- Lemon Meltaways by Oven Delights
- Lemon Sour Cream Cookies by Magnolia Days (recipe above)
- Orange Creamsicle Cookies by 2 Cookin Mamas
- Peach Pie Cookies by Live. Bake. Love.
- Pecan Sandies by Food Lust People Love
- S’mores Blondies by A Baker’s House
- Strawberry & Cream Cookies by Baking in Pyjamas
If you are a blogger and want to join in the fun, contact Laura via email (thespicedlife AT gmail DOT com) and she will get you added to our Facebook group where discuss our cookies and share links.