Write a comment
Sour Cream Gingerbread Cookies
I am sure that if not the recipe for these gingerbread cookies, then the taste is certainly known to many. Sour cream gingerbread cookies were made for me by my mom and grandmother, they were so delicious that they were eaten very quickly, despite the fact that the portion is quite large (from the specified amount of dough, you get at least 40 gingerbread cookies). Moreover, these cookies store very well; the next day they do not stale, but become even softer and tastier in their own way. The classic icing for gingerbread cookies is protein-based, but you can also coat them with chocolate, sprinkle with coconut flakes or confectionery sprinkles. You can also experiment with the filling - put a piece of chocolate or fine chocolate crumbs inside the cookie, dried fruits, or small gummy candies.
Preparing sour cream gingerbread cookies is very simple; the dough is such that it simply cannot turn out badly. From such dough, you can make not only small gingerbread cookies like mine but also large ones, giving them different animal shapes and covering them with colored icing. Kids will definitely love these gingerbread cookies!
Preparation time: 50 minutes.
Ingredients
Show ingredients
- sour cream - 350 g;
- eggs - 2 pcs;
- baking soda - 1 tsp;
- sugar - 250 g;
- flour - 400-600 g.
Preparation
- Prepare all the ingredients. You can use any sour cream; its fat content will not affect the taste of the finished gingerbread cookies.
- Dissolve the baking soda in the sour cream and let it sit for 10 minutes. Note that the soda should not be expired; after all, poor-quality soda can spoil the appearance and taste of the finished gingerbread cookies.
- After 10 minutes, the soda will act in the sour cream, which will become fluffy and airy. Now add 2 egg yolks (immediately place the 2 egg whites in a dry clean bowl for beating, we will make the protein icing from them), salt, and 180 g of sugar (the remaining sugar will go into the icing).
- Mix everything well, you can use a spoon.
- Sift the flour, starting with 400 g, and mix well. Gradually add the rest of the flour in small portions to prevent the dough from becoming too floury. The dough should be soft, tender, and slightly sticky to the hands.
- Divide the dough into several parts for easier rolling. Roll each part into a circle about 1.5 cm thick. Use cookie cutters, a glass, or a cup to cut out the gingerbread shapes.
- Line the baking sheet with parchment and, for reliability, grease it with vegetable oil (you can skip this step if you are sure about your parchment). Place the gingerbread cookies on the baking sheet and send them to the oven for about 15 minutes (temperature 180 degrees). Baking time depends on the power of the oven. Keep an eye on the temperature, as it should not be too high, otherwise the cookies will burn on top, especially on the bottom, while the dough inside will remain raw.
- To prepare the icing, first beat the egg whites, then add 80-100 g of sugar. There is no need to beat until frothy; a white mass should result that is liquid enough to spread on the gingerbread cookies.
- Spread the icing on the gingerbread cookies and place them on parchment to dry.
Sour cream gingerbread cookies with icing are ready. Enjoy your tea party!
