1In your mixer, cream together butter, granulated sugar, and powdered sugar.
2Drizzle in some oil, followed by sour cream, eggs, lemon juice, lemon zest, and vanilla.
3Mix in half of your dry ingredients at a time until just combined.
4Let the dough chill for about 30 minutes.
5While the dough chills, make the lemon cream cheese buttercream by combining butter, cream cheese, lemon zest, lemon juice, vanilla, and powdered sugar.
6Portion your dough using a large cookie scoop, about 3 tablespoons of dough per cookie.
7Roll the dough into a ball in your hands.
8Bake 5 to 6 cookies per cookie sheet at a time at 350 degrees Fahrenheit for 10 minutes.
9While the cookies are still hot, press a flat-bottom glass on top to create crinkled edges.