Sour cream cookies in cranberry glaze
12 servings
30 minutes
Sour cream cookies with cranberry glaze are a delightful treat that combines the tenderness of the dough with the refreshing tartness of the berry. Its roots trace back to traditional European home baking recipes, where simplicity of ingredients meets refined flavor. The cookies have a soft, crumbly texture thanks to the sour cream, while the cranberry glaze adds a vibrant fruity touch. The vanilla aroma makes it especially cozy, evoking memories of family tea times. This is the perfect dessert for a cozy evening when you want something sweet but not overly sugary. Sour cream cookies pair wonderfully with tea, coffee, or hot chocolate, and their light tartness refreshes the palate. They look particularly beautiful when cut into shapes with cookie cutters, creating a festive mood.
1
Beat the egg with sugar, add room temperature butter to this mixture, beat it, add sour cream, and beat a little more.
- Chicken egg: 1 piece
- Sugar: 125 g
- Butter: 100 g
- Sour cream 20%: 200 g
2
Add flour with baking powder and knead the dough.
- Wheat flour: 470 g
- Baking powder: 1 teaspoon
3
Wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes.
4
After 30 minutes, roll out the dough to a thickness of 5-8 mm and cut out cookies (I made round ones due to lack of heart shapes, but if you have heart-shaped cutters, it will look very beautiful; you can also come up with something completely different).
5
Bake in the oven at 170 degrees for 15-20 minutes (if the oven has air circulation, you can set it 20 degrees lower).
6
Take out the cookies, let them cool, mash the cranberries with sugar (to taste), dip the cookies in this mixture, then back in sugar.
- Cranberry: 3 tablespoons
- Sugar: 125 g