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Saure-Sahne-Kringel cookies on a marble counter.
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Saure-Sahne-Kringel (German Sour Cream Cookies)

Prep Time10 minutes
Cook Time15 minutes
chilling time1 hour
Total Time1 hour 25 minutes
Servings: 21 cookies
Author: Aleksandra

Ingredients

For the dough:

  • 1 stick + 3 tablespoons (155g) cold butter
  • 2 cups (250g) flour spooned and leveled, not scooped
  • ½ cup (115g) sour cream
  • ½ cup (60g) powdered sugar
  • big pinch of salt
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon cardamom optional
  • a couple of drops almond extract or lemon/orange zest

Additionally:

  • Flour and powdered sugar for rolling out the dough
  • 1 small egg+1/2 Tbsp water for the egg wash
  • Pearl sugar or granulated sugar to sprinkle on top of the cookies

Instructions

  • Cut the butter into very small cubes. Add it to a mixing bowl along with the flour, sour cream, powdered sugar, salt, vanilla, cardamom, and almond extract.
    1 stick + 3 tablespoons (155g) cold butter, 2 cups (250g) flour, ½ cup (115g) sour cream, ½ cup (60g) powdered sugar, big pinch of salt, 1 teaspoon pure vanilla extract, 1/8 teaspoon cardamom, a couple of drops almond extract
  • Knead by hand or mix with a stand mixer fitted with a paddle attachment until a dough forms.
  • Flatten the dough, wrap it in plastic wrap, and refrigerate for 1 hour.
  • Preheat the oven to 350°F (180°C).
  • Roll out the dough on a counter or rolling mat lightly dusted with a mixture of flour and powdered sugar. Cut out rounds about 3 inches (7.5 cm) in diameter, then cut out smaller rounds in the center, about 1 inch (2.5 cm).
  • Place the cookies on a baking sheet lined with parchment paper, leaving a little space between them.
  • Make the egg wash: in a small bowl, whisk the egg with a little water.
  • Brush the cookies with the egg wash, then sprinkle with pearl sugar or granulated sugar (but you’ll lose a lot of the amazing crunch if you skip the pearl sugar).
  • Bake until lightly golden on top, about 15–17 minutes.
  • Let cool briefly on the baking sheet until easy to handle, then transfer to a wire rack to cool completely.
  • Enjoy!

Notes

  • Measuring flour: I use the spoon-and-level method (1 cup = 125g). Fluff the flour, spoon it into your cup, then level it with a knife. A digital scale will give the best and most consistent results.
  • Calories = 1 cookie (1/21 of the recipe). This is only an estimate!

Nutrition

Calories: 125kcal