Sour Cream Gingerbread Cookies
Homemade, soft and fragrant! Very simple and delicious! Even a beginner can make sour cream gingerbread cookies – everything is clear and easy here. You can cover them with chocolate or sugar icing, decorate as you like and serve on a festive table. The dough turns out very tender and the taste is wonderful!
Updated : 01 December, 2025
Easy
About 1 hour.
Ingredients
Dough
1
Eggs
1
Egg yolks
60 grams
Sugar
0.5 teaspoon
Salt
200 grams
Sour cream
50 grams
Butter
2 tablespoon
Honey
2 teaspoon
Baking powder
1 teaspoon
Ground cinnamon
0.5 teaspoon
Ginger
0.3 teaspoon
Nutmeg
1 teaspoon
Lemon zest
420 grams
Wheat flour
Glaze
1
Egg whites
150 grams
Powdered sugar
1 teaspoon
Lemon juice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make sour cream gingerbread cookies? Measure the needed ingredients. Any fat content of sour cream will work. If the honey has thickened, melt it over a water bath. Take the butter out in advance so it softens.
Step 2
Set aside about 1/5 of the flour separately. Mix the remaining flour with the spices and baking powder, stir. Use as many spices as you like.
Step 3
Sift the flour mixture into a large bowl so the flour is enriched with oxygen. This will help the dough rise well and the cookies will turn out fluffy and soft.
Step 4
Whisk the egg and the yolk with the salt and sugar until smooth.
Step 5
Add the liquid honey and the sour cream, mix well.
Step 6
Add the softened butter, then the lemon zest and beat lightly.
Step 7
Add the sifted flour with spices and baking powder to this mixture and stir with a spoon. Gradually sift in the reserved flour in small portions while kneading the dough with your hands. You may need more or less flour than stated, depending on the flour’s quality and properties, the thickness of the sour cream and the size of the eggs.
Step 8
While kneading, watch the dough’s consistency. It should be soft, smooth and almost not sticky to the hands. It must not be too stiff. Wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes.
Step 9
Lightly dust the work surface with flour. Roll out the chilled dough into a sheet 1-1.5 cm thick.
Step 10
Cut out cookies from the dough with a round cutter. Gather the scraps into a ball, roll out again and cut more cookies.
Step 11
Place the cookies on a baking sheet lined with parchment, leaving space between them, as they will rise while baking.
Step 12
Bake the cookies in a preheated oven until golden, for 20-25 minutes. The time may vary depending on your oven. Let the baked cookies cool completely.
Step 13
For decoration, make the icing. It will not only make the cookies look festive, but also prevent them from drying out.
Step 14
With a mixer on low speed, beat the egg white with powdered sugar until you get a smooth, glossy mass. Add lemon juice drop by drop, mixing the icing and checking the consistency. If the icing is too thick, add a bit more lemon juice. If it is too thin, add more powdered sugar.
Step 15
Cover the cooled cookies with the icing.
Step 16
You can additionally decorate the gingerbread cookies with sprinkles, but this is optional. Let the icing dry well.
Step 17
Enjoy your meal!
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