These cookies are fun to make and very tasty. Shaping them takes some practice but they'll still be edible even if they aren't perfectly put together.



Recipe Summary

30 mins
10 mins
4 hrs 15 mins
4 hrs 55 mins
26 cookies


Original recipe yields 26 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Beat butter in the bowl of a stand mixer fitted with the paddle attachment until soft. Beat in 1 cup sugar gradually until mixture is very light and creamy. Beat in sour cream, eggs, and 1 egg yolk. Stir in flour until dough comes together. Stir in baking powder, cinnamon, and lemon zest.

  • Divide dough in half; place each half on a sheet of plastic wrap. Shape each half into a 6-inch log of even thickness. Wrap tightly and refrigerate, 4 hours to overnight.

  • Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.

  • Place dough on a flat work surface and let warm up slightly, about 10 minutes. Cut each log into 13 equal sections.

  • Roll sections back and forth with your fingers to create 10-inch ropes. Form each rope into a circle; overlap the left end over the right, twisting once, and press into a pretzel shape. Transfer pretzel cookies to the prepared baking sheets.

  • Whisk remaining egg yolk in a small bowl; brush over cookies. Sprinkle almonds and 1 tablespoon sugar on top.

  • Bake in the preheated oven until edges are dry, 10 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.

Cook's Notes:

Mix 2 1/4 teaspoons butter with a scant 1/4 cup yogurt for a substitute to the sour cream if desired.

A mouli grater works well for chopping the almonds.

Nutrition Facts

169 calories; protein 2.7g; carbohydrates 18.2g; fat 9.8g; cholesterol 49.8mg; sodium 27.9mg. Full Nutrition