Gingerbread cookies with sour cream

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make gingerbread cookies with sour cream? Measure out the required ingredients. Sour cream is suitable for any fat content. If the honey is thick, melt it in a water bath. Remove the butter in advance so that it becomes soft.

2. STEP 2

   

   Pour about 1/5 of the flour separately. Combine the rest of the flour with spices and baking powder, stir. Take the amount of spices to taste.

3. STEP 3

   

   Sift the flour mixture into a large container to enrich the flour with oxygen. As a result of this, the dough will rise well and the gingerbread cookies will turn out fluffy and soft.

4. STEP 4

   

   Whisk the egg and yolk with salt and sugar until smooth.

5. STEP 5

   

   Add liquid honey and sour cream, mix well.

6. STEP 6

   

   Add soft butter, add lemon zest, beat lightly.

7. STEP 7

   

   Pour sifted flour with spices and baking powder into the resulting mass, mix with a spoon. Add the remaining flour in small portions while kneading the dough with your hands. You may need more or less flour than the specified amount. It depends on the properties and quality of the flour, the thickness of the sour cream, and the size of the eggs.

8. STEP 8

   

   When kneading the dough, watch its consistency. The dough should turn out soft, homogeneous, almost not sticking to your hands. It shouldn't be too steep. Wrap the dough in cling film and place in the refrigerator for 30 minutes.

9. STEP 9

   

   Lightly sprinkle the table with flour. Roll out the chilled dough into a layer 1-1.5 cm thick.

10. STEP 10

    

    Cut out gingerbread cookies from the dough using a round notch. Gather the dough scraps into a bun, roll them out again and form gingerbread cookies.

11. STEP 11

    

    Place the gingerbread cookies on a parchment-lined baking sheet, spaced apart, as they will rise during baking.

12. STEP 12

    

    Bake gingerbread cookies in a preheated oven until golden brown, 20-25 minutes. Cooking time may vary, as it depends on the operating characteristics of the oven. Cool the finished gingerbread cookies completely.

13. STEP 13

    

    Prepare glaze for decoration. It will not only make the gingerbread cookies look elegant, but will also protect them from drying out.

14. STEP 14

    

    With a mixer at minimum speed, beat the egg whites with powdered sugar until smooth and homogeneous. Add lemon juice drop by drop, stirring the glaze and monitoring its consistency. If the glaze is too thick, add a little more lemon juice. If, on the contrary, it is liquid, add powdered sugar.

15. STEP 15

    

    Cover the cooled baked goods with glaze.

16. STEP 16

    

    You can additionally decorate the gingerbread cookies with confectionery sprinkles. But this is optional. Dry the glaze well.

17. STEP 17

    

    Bon appetit!

Comments on the recipe

arsika

09.10.2023

4.7

I’ll also share this successful recipe for curd gingerbread.

Eleno4ka

09.10.2023

4.6

I baked gingerbread cookies with sour cream. I kneaded the dough, let it rest in the refrigerator, rolled it out, cut out gingerbread cookies using a glass, placed them on a baking sheet covered with siliconized parchment, and into the oven. While baking, the amazing aroma of gingerbread dough was in the kitchen! I cooled the finished gingerbread cookies and brushed them with glaze and decorated them with an additional mesh of melted chocolate. We all really liked the gingerbread! Soft, very fragrant. The dough is not too sweet and the icing complements the flavor well. I'm saving the recipe. Thank you, Julia!

Tatiana

09.10.2023

4.5

Gingerbread cookies from childhood. Thanks for the recipe

Veronica

09.10.2023

4.6

I’ve been making these wonderful gingerbread cookies for a long time, but I just couldn’t write a comment. Thanks to the author for the recipe, it turned out very tasty. Gingerbread cookies are soft and fragrant. The only thing was that I added flour several times because the dough was sticky and I couldn’t roll it out. Here is my photo report))) I coated the gingerbread cookies with powdered sugar instead of glaze.