Lemon Sour Cream Pressed Cookie Recipe

I’m finally getting a chance to try out my Lemon Sour Cream Pressed Cookie Recipe in my new cookie press. It’s a Christmas gift from the sweet Mister. Are you thinking what I’m thinking? Right. Someone is hungry for cookies!

Pressed Cookies

This Lemon Sour Cream Pressed Cookie Recipe is an easy recipe, and as you know, simple is my speciality. In addition, I prefer using the freshest ingredients whenever possible. Fresh lemon zest and freshly squeezed lemon juice are the keys to this delicate tasty cookie.

Have you ever used a cookie press? Well it’s been years for me and I forgot how much fun they are to use. The heart and butterfly shapes are so cute, although the butterflies turned out rather pudgy looking. Of course that does not affect their taste one bit.

Sprinkles add to the cheery look, and I’m loving the color combination in this carnival sprinkle mix.

I’m a big fan of lemon desserts that are light and have just the right amount of tartness. Be sure to click over to my post Lemon Squares Recipe for another old fashion favorite.

Lemon Sour Cream Pressed Cookie Recipe

• 2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1/2 cup unsalted butter (room temperature)
• 1 egg (beaten)
• 1/3 cup sour cream
• 1 teaspoon fresh lemon juice
• 1 heaping teaspoon fresh lemon zest
• Sprinkles or colored sugar (optional)

1. Pre-heat oven 375° F.
2. In a small bowl combine flour, baking powder, baking soda and nutmeg. Set aside.
3. In a large bowl cream sugar and butter until fluffy.
4. Add beaten egg, lemon juice, lemon zest and sour cream to butter and sugar mixture.
5. Add flour mixture gradually until well blended.
6. Use a cookie press to drop cookie dough onto a sheet pan. Do not grease pan.
7. Add sprinkles or colored sugar. Bake about 10 – 12 minutes or until edges start to turn brown. Makes about 4 dozen cookies.

Recipe Notes

If dough becomes too warm and soft, place bowl in the fridge for 15 to 20 minutes to firm up. This will help the cookie dough stick to the pan and release from the cookie press.

When not using a cookie press, drop cookie dough by spoon onto a cookie sheet lined with parchment paper.

Advantages Of Using A Cookie Press

• Unique shapes
• Uniform cookies
• Time saver
• Easy clean up

Another benefit of using a cookie press is making beautiful cookies for parties, holidays or special occasions. I’m a fairly good baker and found that using the right recipes and equipment certainly gives me the upper hand in my kitchen.

Be sure to follow Thistle Key Lane on Pinterest,  where the boards are up to date with seasonal inspiration you’re going to love!

Thank you for stopping by and I hope you will enjoy trying this recipe.

Cheers!

©2020 Lemon Sour Cream Pressed Cookie Recipe first appeared on Thistle Key Lane.

LEMON SOUR CREAM PRESSED COOKIE RECIPE

Fresh lemon zest and freshly squeezed lemon juice are the keys to this delicate tasty cookie with just of hint of tartness.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 22 minutes mins

Course Snack

Servings 4 dozen cookies

Ingredients

  

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1/2 cup unsalted butter room temperature
• 1 egg beaten
• 1/3 cup sour cream
• 1 teaspoon fresh lemon juice
• 1 teaspoon fresh lemon zest
• sprinkles or colored sugar optional

Instructions

 

• Pre-heat oven 375° F.
• In a small bowl combine flour, baking powder, baking soda and nutmeg. Set aside.
• In a large bowl cream sugar and butter until fluffy.
• Add beaten egg, lemon juice, lemon zest and sour cream to butter and sugar mixture.
• Add flour mixture gradually until well blended.
• Use a cookie press to drop cookie dough onto a sheet pan. Do not grease pan. 
• Add sprinkles or colored sugar. Bake about 10 - 12 minutes or until edges start to turn brown. Makes about 4 dozen cookies

Notes

If dough becomes too warm and soft, place bowl in the fridge for 15 to 20 minutes to firm up. This will help the cookie dough stick to the pan and release from the cookie press.

When not using a cookie press, drop cookie dough by spoon onto a cookie sheet lined with parchment paper.