Time: 1 hour 35 minutes
Complexity: easily
Quantity: 40 cookies

Homemade sour cream cookies are a delicious and beautiful treat, perfect with tea or coffee. They're quick and easy to make, and you'll make a lot. First, bake the cookies into rings, then dip the tops of the rings in a glaze made from grape preserves, powdered sugar, and lemon juice, and top with chocolate sprinkles. Let the glaze set, then enjoy.

Ingredients:

Cookie

• 2.5 cups premium flour + extra for work
• 2 tsp baking powder
• 0.5 tsp. grated nutmeg
• 1/4 teaspoon fine salt
• 10 tbsp butter, room temperature
• 2 large eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 3/4 cup granulated sugar
• Finely grated zest of 1 lemon

Glaze

• 2 and 1/4 cups powdered sugar
• 1/3 cup freshly squeezed lemon juice
• 2 tbsp. grape jam
• Chocolate sprinkles, for decoration

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, grape jam, lemon juice, nutmeg, eggs, sour cream

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Preparation:

Step 1
• Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
Step 2
• In a medium bowl, whisk together flour, baking powder, nutmeg and salt.
  
  In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then stir in the sour cream, vanilla, and lemon zest. Add the flour mixture to the butter mixture and gently fold in with a rubber spatula.
Step 3
• Scoop a level tablespoon of dough onto one of the prepared baking sheets, then refrigerate for about 15 minutes to firm up.
Step 4
• Using lightly floured hands, roll each piece of dough into a 14 cm (5.5 in) rope. Tie the ends together to form rings 5 ​​cm (2 in) in diameter. Place them on the prepared baking sheets, spacing them about 2.5 cm (1 in) apart.
Step 5
• Once you've filled two baking sheets (each sheet should hold about 14 rings), bake the cookies until puffed and golden brown on the bottom, 10-12 minutes, rotating the sheets halfway through. Transfer the cookies to a wire rack and let cool. Let the baking sheets cool before baking the remaining cookies.
Step 6
• GlazeIn a medium bowl, whisk together the powdered sugar, lemon juice, grape preserves, and 1/3 cup water. Dip the rounded tops of the cookies into the glaze and let any excess drip back into the bowl. Place the cookies back on the wire rack. Immediately decorate with chocolate sprinkles while the glaze is still wet. Let the cookies sit for about 30 minutes for the glaze to set. Store at room temperature in an airtight container for 3 days..

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