Sour cream cookies with sour cream - 63 cooking recipes

You can prepare cookies with sour cream for different occasions. For example, sweets - for a children's party or morning tea at home. Unsweetened - for gatherings with friends and beer)) No matter how many cookie recipes you remember, everything can be made with sour cream without any problems. To do this, just replace a couple of ingredients (if suddenly you haven’t found a suitable recipe).

Are there any secrets for preparing this type of baking? I think no. The only advice that can be given to beginners would be this. If the recipe also contains soda, but there is no vinegar in which to extinguish it, add soda to the sour cream. At the same time, use deep dishes, since the milk will begin to increase in size literally before your eyes. Of course, this depends on the type and fat content of sour cream, and on the amount of alkali. And remember that this procedure is used to remove the unpleasant soda taste from baked goods. It does not affect the dough rising process. And if you don’t mind the foreign taste, you can skip this step.

The thickness of the sour cream also matters. Therefore, you should carefully look at which one the author uses in his recipe, and, if necessary, check with him.

One more point: some types of baked goods (especially yeast baked goods) are very picky about temperature conditions. And to be sure that your cookies with sour cream will turn out one hundred percent, it’s better to play it safe and cook with products at approximately the same temperature. If, say, you need softened butter, then take the eggs out of the refrigerator, and also leave the sour cream in the kitchen for an hour.

It will also be useful to sift the flour - this will saturate it with oxygen, and the baking will turn out better.

Another tip: usually in many (but not all!) recipes, dry and wet products are mixed first with their own kind, and then with each other. Dry yeast, sugar, salt, soda and baking powder are sent to the sifted flour. And sour cream, eggs, butter are mixed into an almost homogeneous mass, and then combined with flour in small portions.

Thinner cookie dough can be whipped in a mixer, blender, or food processor. And it’s quite normal to knead thick ones with your hands. To prevent the dough from sticking to the surface of the table and your hands, grease them with vegetable oil. In this case, you won’t even need flour.

Keep in mind that an excess of fat in baked cookies leads to the fact that the latter begins to “melt” at high temperature and spread on the baking sheet. It floats with the oil. This is why the fat content of milk is important, watch it!