Mother Daughter Lemon Drops – a delicious recipe with butter, sugar, eggs, lemon, sour cream, baking soda. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350 degrees.
2
Mix butter & sugar together at medium-high speed until light & fluffy. Turn the speed down to medium & add the egg, lemon zest & extract. Turn the speed down to low & add the sour cream, baking soda & flour. Blend until evenly mixed, but don't overbeat.
3
Scoop in teaspoonfuls onto silpat-lined cookie sheet.
4
Bake 10-12 minutes.
5
To make frosting, heat the cream cheese & butter together in the microwave for 20 seconds. Transfer to mixing bowl & blend until fluffy. Add lemon extract & blend again. Finally, add as much powdered sugar as necessary to reach a good frosting consistency.
6
Wait until the cookies are cool to frost them.
1111
kcal
Calories
56
g
Fat
143
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: Cookie Dough, 1-1/2 sticks butter, 1 cup sugar, 2 eggs, and more.
Yes, Mother Daughter Lemon Drops falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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