Soft Gingerbread Cookies with Sour Cream

Homemade, soft, fragrant! Very simple and tasty! Any beginner can cook gingerbread with sour cream — everything here is so accessible and understandable. You can pour chocolate or sugar glaze over them, decorate them as desired, and serve them on the holiday table. The dough turns out very tender and the taste is delicious!
cook time: 1h 20 min
Lucas Halstead
Soft Gingerbread Cookies with Sour Cream

Nutrition Facts (per serving)

330
Calories
9g
Fat
52g
Carbs
6g
Protein

Ingredients (11 portions)

For dough:

Eggs 1 pc
Egg yolks 1 pc
Sugar 60 g
Salt 0.5 tsp
Sour cream 200 g
Butter 50 g
Honey 2 tbsp
Baking powder 2 tsp
Ground cinnamon 1 tsp
Ginger 0.5 tsp
Nutmeg 0.3 tsp
Lemon zest 1 tsp
Wheat flour 420 g

For the glaze:

Egg whites 1 pc
Powdered sugar 150 g
Lemon juice 1 tsp

Recipe instructions

Step 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.

Step 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.

Step 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.

Step 4

Step 4
Whisk the egg and yolk with salt and sugar until smooth.

Step 5

Step 5
Add liquid honey and sour cream, mix well.

Step 6

Step 6
Add soft butter, add lemon zest, beat lightly.

Step 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.

Step 8

Step 8
When kneading the dough, watch its consistency. The dough should be soft, homogeneous, almost not sticky to your hands. It shouldnʼt be too steep. Wrap the dough in cling film and place in the refrigerator for 30 minutes.

Step 9

Step 9
Lightly sprinkle the table with flour. Roll out the chilled dough into a layer 1-1.5 cm thick.

Step 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.

Step 11

Step 11
Place the gingerbread cookies on a parchment-lined baking sheet, spaced apart, as they will rise during baking.

Step 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.

Step 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.

Step 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.

Step 15

Step 15
Cover the cooled baked goods with glaze.

Step 16

Step 16
You can additionally decorate the gingerbread cookies with confectionery sprinkles. But this is optional. Dry the glaze well.

Step 17

Step 17
Bon appetit!

Additional rubrics

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