Sour Cream Spritz

Sour Cream Spritz

42 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    35 m
Diana Stephens
Recipe by  Diana Stephens

“This one is a soft spice spritz cookie that has been a holiday tradition for over 20 years!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 dozen

ADVERTISEMENT

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cream together butter and sugar. Beat in egg yolk, sour cream and vanilla. In a separate bowl, mix flour, cinnamon, salt and baking soda. Stir flour mixture into butter mixture. Place dough into a cookie press and press cookies onto ungreased baking sheets.
  3. Bake in preheated oven 10 to 12 minutes, until golden. Cool 5 minutes on sheet before moving to wire rack to cool completely.

Share It

Reviews (42)

Rate This Recipe
BogiesGirl
9

BogiesGirl

This recipe has terrific flavor, but was a NIGHTMARE in my cookie press..... it wouldn't stick to the tray (I tried a baking stone, an airbake pan and a pan lined with silpat) and wouldn't come off the press without making them huge (like 3 pumps each). I tried it chilled & fresh. But, like I said, the flavor is awesome so I may try again but alter some of the ingredients

Jess
7

Jess

Very good. The only thing wrong with this recipe - If you are wanting 96 cookies you'd better double the recipe - I have made this several times with the Pampered Chef cookie press and the most I've been able to make is about 45.

BANSREEPARIKH
7

BANSREEPARIKH

I really liked this recipe! I thought the sweetness was just right and the flavors of the cinnamon and vanilla came together really well. I also added a little bit of dried orange zest to the dough. The only thing that I had a negative comment on was that the cookies came out slightly dry. The texture was great, but my husband commented that he needed milk after eating a couple of them. I used my new battery operated cookie press that the dough was sooooo easy to work with! I was so excited, after many failed attempts with a cookie press. Definitely a keeper and I'd appreciate if any other reviewer would comment on what I can do to help with the dryness. Thanks!

More Reviews

Similar Recipes

Sour Cream Coffee Cake III
(549)

Sour Cream Coffee Cake III

Sour Cream Sugar Cookies I
(64)

Sour Cream Sugar Cookies I

Sour Cream Cut-Out Cookies
(46)

Sour Cream Cut-Out Cookies

Cream Cheese Spritz
(44)

Cream Cheese Spritz

Sour Cream Sugar Cookies III
(37)

Sour Cream Sugar Cookies III

Sour Cream Sugar Cookies V
(31)

Sour Cream Sugar Cookies V

Nutrition

Amount Per Serving (96 total)

  • Calories
  • 38 cal
  • 2%
  • Fat
  • 2.2 g
  • 3%
  • Carbs
  • 4.4 g
  • 1%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sour Cream Coffee Cake III

>

next recipe:

Cream Cheese Spritz