• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Barbara Bakes™
  • Home
  • About
  • Info
  • Contact
  • Press
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Breads
  • Breakfast
  • Dessert
    • Cakes
    • Cookies
    • Ice Cream
    • Pastry
    • All Desserts »
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Pasta
    • Meatless
    • All Main Dishes »
  • Side Dishes
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert » Cookies

    Lemon Sour Cream Drop Cookies

    Published by Melissa on March 12, 2018 | Updated June 10, 2022 | 7 Comments

    Pin
    Share
    Tweet
    Jump to Recipe

    An easy-to-make drop cookie with a bright lemon flavor. These Lemon Sour Cream Drop Cookies are a tender, cakey, not-too-sweet cookie topped with colorful sprinkles that kids and adults will both love.

    Featured Image for post - Lemon Sour Cream Drop Cookies

    Last month I posted my Fudgy Chocolate Sixlets Cookies in honor of Cookies for Kids’ Cancer. Bloggers and these three companies: Dixie Crystals, Mediavine and OXO help to raise over $13,000 for children’s cancer research.

    As a thank to the bloggers who participated, we we’re sent a package of fun things to help us get baking, including two cookbooks. This recipe is slightly adapted from a recipe in the cookbook, Cookies for Kids’ Cancer: All the Good Cookies.

    OXO baking tray and cooling racks, Bake Sale Cookies cookbook and Dixie Crystals sugar

    Whenever my grandson visits he loves to bake with me. This time I let him pick a cookie to bake from the new cookbooks. He chose the colorful sprinkle cookies on the front cover.

    Making Lemon Sour Cream Drop Cookies

    I changed up the recipe a little bit to suit the way I like to bake. I prefer to mix the flour with the leavening ingredients and salt before creaming the sugar and butter so that it’s ready to use.

    To boost the lemon flavor in the cookies, I added some lemon emulsion in addition to the lemon zest originally in the cookie recipe.

    My 6 year old grandson reaching for a colorful Lemon Sour Cream Drop Cookie.

    My grandson also loves going into my studio and helping me take pictures of whatever we’ve baked.  He loves rearranging the the set up, and was more than happy to be the hand model for my picture.

    The cute little jar in the picture was a gift from my sweet friend Carol. It has a fun, erasable chalkboard label that you can change up however you’d like. Carol’s also the one who introduced me to the lemon emulsion I added to the cookies. If you haven’t tried emulsions yet, it really is a great flavorer booster.

    These Lemon Sour Cream Drop Cookies are a tender, cakey, not-too-sweet cookie topped with colorful sprinkles that kids and adults will both love.

    Another change I made was to use Rainbow Sparkling Sugars to top my cookies. I like the sparkling sugars because they don’t bleed and stay bright and colorful. The original recipe is pictured with Rainbow Nonpareils which is a good option as well.

    If you like a cakey cookie, definitely give these fun Lemon Sour Cream Drop Cookies a try.

    Featured Image for post - Lemon Sour Cream Drop Cookies
    Print Recipe Pin Recipe Rate this Recipe
    5 from 1 vote

    Lemon Sour Cream Drop Cookies

    Prep Time5 mins
    Cook Time13 mins
    Total Time18 mins
    Course: Cookies
    Servings: 4 - 5 dozen cookies
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 3 cups all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 ½ sticks 12 tablespoons unsalted butter
    • 1 ½ cups sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1 teaspoon lemon emulsion optional
    • 1 teaspoon freshly grated lemon zest
    • 1 cup sour cream
    • Rainbow sprinkles or Sparkling Sugars

    Instructions

    • Preheat the oven to 350°. Line 2 cookies sheets with Silpats or parchment paper.
    • In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside
    • In a large mixing bowl, beat butter and sugar until smooth and creamy, about 3 minutes. Add eggs, vanilla, lemon emulsion (if using), and lemon zest. Mix until well blended.
    • With the mixer on low speed, add one-third of the flour mixture to the butter mixture. Add half the sour cream. Add another third of the flour mixture. Add remaining sour cream and remaining flour mixture and mix until blended.
    • Use a cookie scoop (I use a 1 tablespoon scoop - put the recipe suggestions a 2 teaspoon scoop) to drop the dough about 2 inches apart on the prepared cookie sheets. Top with sprinkles.
    • Bake until the edged of the cookies are lightly browned about 11 - 13 minutes. Cool on the cookie sheets for 3 minutes. Transfer to wire racks to cool completely.
    • Store in an airtight container for up to 3 days, or freeze for up to 3 months.

    More cookie recipes you might like:

    Lemon Bar Cookie Cups, Barbara Bakes
    Lime Meltaways, Barbara Bakes
    Rainbow Cookies, Pint Size Baker
    Yellow Heart-Shaped Rainbow Funfetti Cookies, The Little Kitchen

    Pin It:

    Sour-Cream-Drops-Collage-Barbara-Bakes

    Pin
    Share
    Tweet
    « Chicken Tetrazzini Casserole
    Avocado Crepes with Lemon Tahini Sauce »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. lorenzo

      March 19, 2018 at 12:00 pm

      Thank you I love your video

      Reply
    2. Lorraine @ Not Quite Nigella

      March 16, 2018 at 12:19 am

      Oh these are so pretty with the coloured sugar mum! I love all sorts of cookies and I love lemon and sour cream 😀 xxx

      Reply
    3. Jenny

      March 14, 2018 at 8:04 am

      Thank you so much for participating in the C4KC fundraiser last month! We hope you got your Mediavine spatula in addition to all the other awesome swag.
      (These lemon drop cookies look amazing!)
      ~Jenny, Mediavine Marketing Associate

      Reply
      • Barbara Schieving

        March 14, 2018 at 8:17 am

        I did – thanks Jenny! The spatula came a few days after I snapped the picture.

        Reply
    4. J

      March 12, 2018 at 4:52 pm

      Is lemon emulsion the same as lemon flavor?

      Reply
      • Barbara Schieving

        March 12, 2018 at 6:06 pm

        According to the website: What is a baking emulsion? A baking emulsion is a flavor suspended in a base containing mostly water. In contrast, baking extracts are flavors suspended in a base containing mostly alcohol. Our Bakery Emulsions are not compromised by the flavor of alcohol and don’t “bake-out” when exposed to heat like an extract flavor. Use anywhere you would a baking extract – in cakes, cookies, cheesecakes, frostings and more. http://www.lorannoils.com/bakery-emulsions/lemon-natural-bakery-emulsion-0758-emulsion

        Reply
    5. Carol

      March 12, 2018 at 7:09 am

      Ohhhh those look so good! I just love lemon-and those cookies shout SPRING with all those pretty colors on top. Aren’t those emulsions the best? I use them all the time. What a great helper you have-the perfect hand model….and taste tester too? 🙂 Those cookies look WAYYY too hard to resist. I’ve been contemplating what to make for dessert when the family comes for Corned Beef and Cabbage….a plate of these just might be the ticket (beside the Italian Ricotta Cheesecake from the pressure cooker that is!). I have all the ingredients on hand too….perfect!!! Can’t wait to try them.

      Reply

    Primary Sidebar

    Welcome!

    Melissa and Barbara smiling

    Baking made easy! Sharing fabulous recipes for cookies, cakes, pies, breads and more. Barbara Bakes (and Melissa too!) Recipes from both of our kitchens to yours.

    Learn More »

    Popular Posts

    collage of Three-Round-Steak-Meals

    Three Easy Round Steak Meals

    Featured Image for Best Blueberry Streusel Muffins

    Best Blueberry Streusel Muffins

    sliced snickerdoodle bread with cinnamon chips backed by two uncut loaves

    Snickerdoodle Bread with Cinnamon Chips

    quiche in a pan with serving utensils and stacked plates

    Meat Lovers Quiche Recipe

    Footer

    ↑ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Home
    • About
    • Contact
    • Press

    Browse

    • Recipe Index
    • Popular
    • Baking Tips
    • Travel

    Subscribe

    • Newsletter
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

    Copyright © 2022 barbarabakes.com. All rights reserved. DISCLOSURE - PRIVACY POLICY.