Print

Saure-Sahne-Kringel (German Sour Cream Cookies) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 8 reviews

Saure-Sahne-Kringel are traditional German sour cream cookies characterized by their tender, buttery dough lightly flavored with vanilla, cardamom, and almond extract. These charming ring-shaped cookies are coated with a crisp sugar topping, baked to a delicate golden finish, making them perfect for teatime or dessert.

Ingredients

Dry Ingredients

  • 2 cups (250g) flour (spooned and leveled, not scooped)
  • ½ cup (60g) powdered sugar
  • Big pinch of salt
  • Flour and powdered sugar, combined for rolling out the dough

Wet Ingredients

  • 1 stick + 3 tablespoons (155g) cold butter, cut into very small cubes
  • ½ cup (115g) sour cream
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon cardamom (optional)
  • A couple of drops almond extract (or lemon/orange zest as alternatives)

For Topping

  • 1 small egg + ½ tablespoon water (for the egg wash)
  • Pearl sugar or granulated sugar (to sprinkle on top of the cookies)

Instructions

  1. Prepare the dough: Cut the cold butter into very small cubes and place them in a mixing bowl. Add the flour, sour cream, powdered sugar, salt, vanilla extract, cardamom (if using), and almond extract. Mix thoroughly.
  2. Mix the dough: Knead the ingredients either by hand or with a stand mixer fitted with a paddle attachment until a smooth dough forms.
  3. Chill the dough: Flatten the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for 1 hour to firm up and develop flavor.
  4. Preheat oven: Set the oven to 350°F (180°C) to prepare for baking.
  5. Roll out the dough: Lightly dust your counter or rolling mat with a mixture of flour and powdered sugar to prevent sticking. Roll out the dough evenly to an appropriate thickness.
  6. Shape the cookies: Cut out rounds approximately 3 inches (7.5 cm) in diameter. Using a smaller cutter about 1 inch (2.5 cm) wide, cut out the center of each round to create the classic ring shape.
  7. Arrange on baking sheet: Place the shaped cookies on a parchment-lined baking sheet, spaced slightly apart to allow air circulation.
  8. Make and apply egg wash: In a small bowl, whisk the egg and water together. Brush this mixture lightly over the cookie surfaces.
  9. Add the topping: Sprinkle pearl sugar or granulated sugar generously over the washed cookies. Pearl sugar is preferred for its signature crunch.
  10. Bake the cookies: Bake in the preheated oven for 15–17 minutes or until the cookies develop a light golden color on top.
  11. Cool the cookies: Allow the cookies to cool briefly on the baking sheet until firm enough to handle. Then transfer them to a wire rack to cool completely.
  12. Serve and enjoy: Once cooled, your Saure-Sahne-Kringel are ready to be enjoyed alongside tea or coffee.

Notes

  • Cardamom is optional but adds a traditional warm spice note; it can be omitted if preferred.
  • Pearl sugar topping offers a delightful crunch and visual appeal; substituting with granulated sugar works but with less texture.
  • The almond extract can be swapped for lemon or orange zest to add different citrus notes.
  • Ensure butter remains cold to achieve a tender, flaky cookie texture.
  • Refrigerating the dough chills the butter and helps maintain cookie shape during baking.
  • Use a lightly floured surface to prevent the dough from sticking when rolling out.

Find it online: https://marthatasty.com/saure-sahne-kringel-german-sour-cream-cookies-recipe/