Sour Cream Spritz Recipe -
Sour Cream Spritz Recipe
  • READY IN 35 mins

Sour Cream Spritz

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 dozen Change Servings
  • PREP

    20 mins
  • COOK

    12 mins

    35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2003

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!

Most Helpful Critical Review
Dec 07, 2004

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


46 Ratings

Oct 20, 2010

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.

Dec 29, 2004

This is the best spritz cookie I have ever tasted. It just melts in your mouth great flavor. I got more complements on these than any other cookies. I took half the batch and dipped it halfway in white chocolate coating and sprinkled colored sugar on them. Thank you Diana for a great cookie.

Dec 15, 2004

This one got lots of rave reviews, so I tried it. My family hated them. I can't eat wheat, so I didn't try them. However, they said that they were bland and flavorless. They also said they need more sugar. I left them at church during a potluck, hoping someone would eat them.

Oct 17, 2004

These cookies are so good! I've made several batches of them in the past 2 weeks. Some for home, some for my husband to take to work and some for friends. Everyone LOVES these cookies! I will be including these in my cookie baskets this Christmas! YUMMY! My only thought ~I think they NEED to have sugar sprinkled on top or they aren't quite sweet enough. We made pumpkin and leaf shapes with orange sugar. They disappeared FAST!

Jul 15, 2003

My six month old just loved these cookies. My older children joyed them too.

Jan 04, 2010

Very good and easy to make. I also added a teaspoon almond extract for a different flavor.


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  • Calories
  • 38 kcal
  • 2%
  • Carbohydrates
  • 4.4 g
  • 1%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 33 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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