These cookies are flaky and less sweet, then the other cookies we have made. Most of their sweetness come from the crunchy topping, so grab some variations of sweet toppings like brown sugar, Belgium pearl sugar, sprinkles, or chocolate sprinkles.
The most important part of this cookie is that you keep the butter nice and chilled until you bake them, this will result in a lovely flaky cookie.
Start with super cold butter, cut it in pieces and then chill it again until you measured out all the other ingredients. Once you mix the dough pop it back into the fridge while you clean up and prepare your flour dusted surface. Preheat the oven all the way before you take the dough out of the fridge.
Then roll the dough out quickly, and cut your shapes and brush with egg white, sprinkle with your sweet crunchy topping pop the cookies into the oven until nice and golden brown.
Makes 42 cookies
- 1 ¾ sticks (200g) ice-cold butter, cut into small pieces
- 1 ½ cups + 1 Tbsp (250g) All-Purpose Flour
- ⅔ cup (100g) sour cream
- 1 pinch salt
- 1 egg yolk
- ¼ cup (50g) sugar
- Make sure the butter is cut into small pieces and place on a plate and back in the fridge or freezer, so the butter stays nice and cold.
- In a large mixing bowl mix add flour, sour cream, salt, egg yolk, and sugar - then add butter and mix as fast as possible. Wrap in plastic and back in the fridge for at least 1 hour.
- The colder the butter, the flakier the cookies.
- Preheat your oven to 400°F (200°C).
- Roll the dough out on a lightly floured surface and cut out with cookie cutters.
- Place on a parchment-covered cookie sheet and brush the egg white and sprinkle with sweet sprinkles.
- Bake for 9-11 minutes until the cookies are golden brown.
- Store once cooled completely in an airtight container.