Soft Kefir Cookies Baked in the Oven
Fragrant, tender, and so delicious, they simply melt in your mouth. Soft kefir cookies baked in the oven are very easy to make and turn out well every time. You can also experiment with them: add chopped or whole nuts, chocolate chips, or poppy seeds to the dough or sprinkle them on top. Give them a try!
Updated : 13 May, 2026
Easy
About 45 min.
Ingredients
1 cup
Kefir
2
Eggs
150 grams
Sugar
3 cup
Wheat flour
1 teaspoon
Vinegar
1 teaspoon
Baking soda
0.15 grams
Salt
100 grams
Butter
to taste
Vanillin
0.5 teaspoon
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake quick soft kefir cookies in the oven? Prepare the ingredients. Take the kefir out of the refrigerator 30-40 minutes before baking. It should be at room temperature. Melt the butter in any convenient way and leave it on the counter to cool. I melted mine in the microwave. Use all-purpose flour and sift it. This will aerate it and make the cookies more tender. Preheat the oven to 160-180°C (320-350°F).
Step 2
Pour the required amount of kefir into a deep bowl, add the sugar, vanilla, and salt, and whisk until smooth. You can use a mixer or a blender to make the cookies. If you choose a blender, use a deep bowl for mixing.
Step 3
Crack the raw eggs and add them to the kefir mixture. Whisk until the ingredients are combined.
Step 4
Add the baking soda mixed with vinegar to the egg and kefir mixture and stir. You can skip the vinegar if your kefir is sour, because the baking soda will react with it. My kefir is almost neutral in taste, so I add vinegar. Keep this in mind and adjust the recipe to your ingredients.
Step 5
Pour the melted and cooled butter into the batter and mix with a whisk.
Step 6
Add the sifted flour in portions and mix the batter. First whisk it, then you can switch to a fork or spoon. The batter should be thicker than pancake batter. Keep in mind that you may need a little more or a little less flour than I did, so judge by the final consistency.
Step 7
Line a baking sheet with parchment paper or grease it with vegetable oil. Spoon the batter onto the baking sheet in small mounds, leaving space between the cookies, because they will spread a little while baking. If the cookies spread too much, add a bit more flour. Bake the cookies at 160-180°C (320-350°F) for about 20 minutes. I baked mine at 180°C (350°F). The exact time and temperature depend on your oven. The raw batter is rather loose, so you can also bake it in muffin tins.
Step 8
The finished cookies should be golden in color. Remove them from the baking sheet and place them on a plate to cool, then dust with powdered sugar. Serve these cookies with tea or milk. Enjoy your meal!
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