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@sherriesavorsthecity’s Lemon Pillow Cookies


Adapted from Cooks Illustrated


For the Lemon Cookie:
1 cup butter, softened 
1 1/2 cups granulated sugar 
1 teaspoon Kosher salt 
1 Tablespoon fresh lemon zest 
1 teaspoon vanilla extract 
2 large eggs 
1 cup full fat sour cream 
3 cups All-Purpose flour 
1 teaspoon baking powder 
1/2 teaspoon baking soda
For the Lemon Glaze: 
2 pounds sifted powdered sugar 
2 Tablespoons vegetable oil 
3/4 cup fresh lemon juice 
1 Tablespoon fresh lemon zest 


1) Preheat oven to 350 degrees F.

2) In a stand mixer fitted with a paddle attachment, beat together butter, sugar, lemon zest, and salt until light and fluffy.

3) Add vanilla extract and eggs, one at a time. Beating well after each addition.

4) Add all the sour cream and mix until combine.

5) Lastly, add the flour, baking powder, and baking soda.

6) Let chill in the refrigerator for an hour.

7) Using a 1-ounce ice cream scoop, scoop onto parchment-lined baking sheet. Make sure to leave a 2-inch space in between each cookie.

8) Bake at 350 degrees Fahrenheit 10 to 15 minutes or until the sides are light golden brown.

9) Let cool completely. Makes 30 cookies