Ingredients for Sour Cream Spritz Cookies
- 1 cup (2 sticks) softened butter
- ¾ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup sour cream
- Sifted Flour
- Cinnamon
- Salt
- Baking Soda
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How to Make Sour Cream Spritz Cookies
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 large egg yolk, ½ cup sour cream, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill your cookie press with the dough. Pipe cookies onto ungreased baking sheets, leaving some space between each cookie.
- Sprinkle with your favorite sprinkles, if desired.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Start checking at 10 minutes.
- Remove cookies from baking sheets immediately and transfer to a wire rack to cool completely.
- Once cool, decorate further if desired, or enjoy plain!
- Store in an airtight container, layering with wax paper or parchment paper between layers, for optimal freshness. These cookies freeze beautifully!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
77g
Fat
79g
Carbs
17g