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.
Servings Prep Time
4dozen cookies 10 minutes
Cook Time Passive Time
12minutes 1hour
Servings Prep Time
4dozen cookies 10 minutes
Cook Time Passive Time
12minutes 1hour
Ingredients
  • 2cups all-purpose flour
  • 1/2teaspoon baking powder
  • 1/4teaspoon baking soda
  • 1/4teaspoon ground nutmeg
  • 1cup granulated sugar
  • 1/2cup unsalted butterroom temperature
  • 1 eggbeaten
  • 1/3cup sour cream
  • 1teaspoon fresh lemon juice
  • 1teaspoon fresh lemon zest
  • sprinkles or colored sugaroptional
Instructions
  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.

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