This is a delicious spice cookie made with sour cream and topped with a tangy lemon icing. This recipe has been passed down in our family for generations and is delicious the recipe only makes 24 cookies so you may want to double it ūüėȬ†



For Cookie Batter:
  • 1/3 Cup of Butter
  • 2 ¬†Eggs Well Beaten
  • 2 ¬†Cups of Brown Sugar
  • 2/3 Cups of Sour Cream
  • 3 ¬†Cups of Flour
  • 1tsp. Baking Soda
  • 1tsp. Cinnamon
  • 1/2 tsp. Ground Cloves
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Salt
  • 1 tsp. Vanilla
For The Lemon Icing:
  • 2 ¬†Cups of Confectionary Sugar Sifted
  • Juice From 1 Large Lemon or 2 Small Lemons



* Line your cookie sheets with parchment paper or spray with cooking spray

For The Cookie Dough:
  1. Cream butter and brown sugar until fluffy, about 2 minutes
  2. Stir in eggs ( don’t beat in with the mixer)
  3. Add the vanilla into a medium bowl and add the baking soda so it dissolves.
  4. Add the sour cream to the vanilla and baking soda bowl
  5. Now add the cinnamon, ground cloves, nutmeg and salt to the sour cream mixture.  Stir together until well blended.  (Do Not Beat With Mixer, Has To Be Blended Not Beaten)
  6. Add the sugar and butter to the bowl with all of the spices blending together by hand not a mixer.
  7. Drop by rounded teaspoons full onto prepared cookie sheet and bake in your preheated oven for 12 minutes.  (Do Not OverCook)
  8. Put your cookies on a wire rack to cool immediately!
For Lemon Icing:
  1. Mix the sifted powdered sugar and fresh lemon juice together until lightly thick. (just a little thicker than cake batter)
  2. Spoon it over the cooled cookies and let it dry, about 1 hour



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