Sour Cream Lemon Cookies with Lemon Buttercream Frosting

I have to admit, I cheated a little bit on this one, shhh don't tell! The recipe I used called for sour cream but I used organic nonfat plain Greek yogurt instead because in my house that is our healthy substitution for sour cream. I was a little scared the cookies wouldn't bake up the same but they did and they were AWESOME!!! I also cut the sugar down by 1/2 a cup because I knew the frosting would be plenty sweet and boy was it! I can't wait to try this lemon frosting on cupcakes and other things, it's so perfectly tart and sweet. The cookies are unbelievably soft and cake-like. The two were went perfect with each other!

Cookies
1/2 cup butter, softened
1 1/2 cups sugar
3 eggs, room temperature
1 tsp lemon extract
1 cup sour cream (or plain Greek yogurt), room temperature
3 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2  tsp salt

Preheat oven to 375 degrees F. Grease cookie sheets or line with parchment paper.
Mix bottom 4 dry ingredients together in medium bowl and set aside.
Cream butter and sugar until light and fluffy. Add eggs and lemon extract and mix well.
Stir in sour cream, once mixed stir in dry ingredient mixture.
Dough will be sticky. Drop by tablespoons onto prepared cookie sheets.
Bake 8-10 minutes.

Frosting
3/4 cup butter
4 cups powdered sugar
1/4 cup lemon juice
1/2 tsp vanilla extract
yellow food coloring optional

In a large bowl, beat butter until light and fluffy. Gradually add powdered sugar. Beat in lemon juice,  vanilla extract, and food coloring, mix well.

Wouldn't these be adorable at a baby shower?!

Check out some other great recipes using lemons and sour cream in the Improv party below and click here to see where else I'll be linking up today.