Cookies without butter and margarine

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to bake cookies without butter and margarine? Prepare all the necessary ingredients. You can use sour cream that is not very fresh; sour cream with sourness will make the dough even richer and softer. The cookies, naturally, will turn out richer and softer if you use rustic natural sour cream, but regular sour cream with any percentage of fat content will do, the cookies will just turn out harder and drier if the sour cream is liquid and not very fatty.

2. STEP 2

   

   Turn on the oven at 180 degrees. Beat the eggs into a bowl, add sugar and a pinch of vanilla. It is better to beat in the eggs one at a time, beating the mixture each time with a whisk or mixer. Vanillin can be replaced with vanilla sugar. Read about how to do this correctly in a separate article at the link at the end of the recipe.

3. STEP 3

   

   Beat the ingredients with a mixer or hand whisk until the mixture is smooth, foamy on the surface and slightly thickened.

4. STEP 4

   

   Add sour cream and soda to the bowl with the egg mixture and stir.

5. STEP 5

   

   Add sifted wheat flour. It must be sifted to saturate it with oxygen; this also affects the softness of the cookies. There is no need to immediately pour the entire measured amount of flour into the bowl with the liquid mixture. Some flour will be needed to prepare the dough a little more, some less. Add flour in parts, quickly stirring the dough. Read more about the properties of flour in the article at the link at the end of the recipe.

6. STEP 6

   

   The dough should be soft and manageable. You don’t need to knead it with your hands for a long time, otherwise the cookies will turn out hard. The dough is ready for baking cookies; it is not necessary to cool it in the refrigerator. You can simply roll it into a sausage and cut it into pieces, or roll it into a layer about 1 centimeter thick and cut out figures and mugs using molds or a glass.

7. STEP 7

   

   Place the cookie dough on a greased baking sheet. You can sprinkle sugar, poppy seeds or sesame seeds on top, whatever you like. Place the cookies in the oven, preheated to 180 degrees, for about 20 minutes. The exact time depends on your oven. Read about the operating features of various ovens in the article at the link at the end of the recipe. The cookies should be slightly browned; you should not keep them in the oven for a long time so that they do not become hard.

8. STEP 8

   

   Remove the baking sheet from the oven, remove the cookies from the baking sheet, let cool and serve. Enjoy your tea!

Comments on the recipe

Gilda

13.09.2023

4.9

I liked the recipe, thank you. You can bake these cookies without butter or margarine, and even without eggs.

Testomania

13.09.2023

5

I had some stale sour cream left over and was delighted when I found this butter and margarine-free cookie recipe to use. I kneaded the dough quickly, but it turned out very sticky. It was difficult to gather into a ball and impossible to roll out with a rolling pin. But I didn’t add more flour (maybe I should have, but I didn’t). With wet hands, I took the dough piece by piece and formed cookies about 1 cm thick. Sprinkled biscuit crumbs with poppy seeds on top of the cookies. Bake in a preheated oven until lightly browned, checking doneness with a toothpick. The result was a cookie very similar to gingerbread. Not very sweet, soft inside, such fresh gingerbread cookies, with a light vanilla aroma. Well suited for dietary nutrition!

Milena

13.09.2023

4.5

Thank you, it turned out quickly!

Milena

13.09.2023

4.7

While it’s warm, it’s soft and rolled out thinly, but if you make it thicker, it will be soft, you don’t need to keep it for long, it bakes quickly. I kept it at 180 for 10 minutes, but added more butter to the recipe and the sour cream was 18%