Soft sour cream cookies
8 servings
210 minutes
Soft sour cream cookies are a cozy taste of childhood that warms the soul. This recipe from Russian cuisine conveys a baking tradition that offers tenderness and creamy aroma. The combination of sour cream, butter, and vanilla sugar creates the perfect texture – soft inside and slightly crispy outside. Historically, such cookies were popular at home tea parties, served with hot tea or milk. Dried fruits can be added for flavor variation. They are perfect for family gatherings as a simple and heartfelt dessert that is easy to prepare and decorate to taste.
1
Sift the flour and mix it with the baking powder. Whisk the eggs with sugar using a whisk.
- Wheat flour: 3.5 glasss
- Baking powder (raising agent): 1.5 teaspoon
- Chicken egg: 2 pieces
- Sugar: 0.8 glass
2
Add softened butter and mix.
- Butter: 100 g
3
Add sour cream and mix well again. Gradually add flour with baking powder to the egg-sour cream mixture and knead a soft, not too stiff dough (if desired, you can add raisins, dried apricots, prunes, dried cranberries or cherries to the dough). The dough sticks to your hands while kneading. Add enough flour to form a ball from the dough, dust the dough with flour on all sides and place it in a plastic bag. Refrigerate for 2-3 hours.
- Sour cream: 200 g
- Wheat flour: 3.5 glasss
4
Roll out the prepared, chilled dough on a floured surface to a thickness of 8 mm–1 cm and cut out cookies using a cutter (dipped in flour) or a glass. If there are no cutters, you can cut the dough into diamonds or squares. Dip the cookies in a mixture of sugar and poppy seeds or sprinkle with powdered sugar after baking, as preferred. Arrange the cookies on a dry baking sheet.
- Wheat flour: 3.5 glasss
- Sugar: 0.8 glass
5
Bake for 15-20 minutes at 180 degrees (baking time depends on the thickness of the cookies).
