Sour Cream Cookies with Pearl Sugar

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These sour cream cookies sprinkled with pearl sugar are made into a delicious dough in no time, thanks to their three simple ingredients. Just cut them out, decorate and bake, and an indescribably delicious and gorgeous Christmas cookie is ready!

What I really like about these cookies is that there is no sugar in the dough. The sweetness of the cookies comes exclusively from the hail sugar. So delicious!

Last Christmas, I made these cookies with my little four-year-old daughter. Since my little sweetheart’s patience isn’t exactly the longest, this cookie was just the ticket. 

The dough is prepared in no time; we spent the dough resting time reading and playing, and then the cookie cutting and decorating before baking was super fun! And the snacking afterward, for sure! 😉 

Since Christmas is the best time of the year for me, you’ll find a lot of beautiful recipes regarding Christmas at combinegoodflavors. Browse through the Christmas category and get into the proper mood with those gorgeous recipes. 

Further favorite cookies: Coconut “Busserl” Cookies, Linzer Cookies with Eggnog, Walnut Cookies, and Chocolate Chip Cookies with Chestnut Flour. 

🥘 Ingredients

• Cake flour
• Sour cream
• Unsalted butter – cold
• Flour – for the work surface

Decor

• Yolk
• Pearl sugar

See the recipe card for quantities.

🔪 Instructions

Step 1

Since you have to chill the dough for an hour, we will start preparing the dough at the beginning. 

Cut the cold butter into small cubes and put the butter pieces into the mixing bowl of your kitchen machine. 

Add flour and sour cream to the butter and rub the ingredients together with your fingers until you get a rough dough. 

After that, let the kitchen machine, equipped with a dough hook, knead the dough at medium speed until a smooth, soft dough forms. 

Wrap the finished dough in a plastic wrap and chill it in the fridge for an hour. 

Step 2

Before cutting out the cookies, preheat your oven to 356 °F // 180 °C top/bottom heat. Cover the baking sheets with parchment paper and set aside.

To prevent the dough from sticking, sprinkle some flour on the work surface before rolling out the dough. 

Roll out the dough thinly on the floured surface and cut out the cookies. Dip the cookie cutter in flour in between. This way, the dough won’t stick too much to the cookie cutter. 

The easiest way to do this is to use a Linzer cookie cutter. This one has this beautifully scalloped shape on the large outer circle and a delightful motif of your choice for the small hole in the middle. I opted for the heart motif here. 

There are also cookie cutters, where the large and small cutters are separate. This version requires a little more effort because you have to cut out each cookie twice. 

The large cutter has a diameter of about 5 cm (1.97 inches) and the small one in the middle about 3 cm (1.18 inches). 

Place the cut-out cookies on the prepared baking tray with baking paper. 

Knead the dough that remains after the first round of cutting, roll it out and continue cutting until there is no more dough left. 

Step 3

Now separate the egg into two mugs or plastic bowls. Keep the yolk for the sour cream cookies and store the egg white. You certainly can use it for further baking ventures. 

Brush the cookie curls with egg yolk and sprinkle them with hail sugar.

Step 4

Bake the cookies on the middle rack for about 15 minutes. Once they have a golden color, they are just right. 

Let them cool before storing them in an airtight cookie tin lined with parchment paper. 

Enjoy these delicious cookies with good Christmas music and delicious hot chocolate, coffee, or tea!

🍽 Equipment

• Kitchen machine
• Plastic wrap
• Rolling pin
• Cookie-cutter 
• Baking paper
• Baking sheets
• Baking brush

🌡 Storage

The sour cream cookies last up to three weeks if not eaten before. 🙂 Store them in a cookie tin or airtight container lined with greaseproof or parchment paper. The layers keep the cookies from sticking together or to the bottom or sides of the can. 

The cookies are not suitable for freezing, because the nib sugar becomes moist and melts. 

If you’re looking for more Christmas cookie-baking tips, check out our blog post “Baking Basics for Christmas Cookies“!

💭 Top Tip

🙋🏻 FAQ

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⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

For further information, check Safe Food Handling – FDA.

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