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Sour Cream Cookies (Pan-Fried)

Tender, soft cookies that fry up quickly and easily in a skillet. Even a beginner cook can make these sour cream skillet cookies. The dough comes together very simply, with baking soda added for a light, airy texture. The soda needs to be activated — use table vinegar, citric acid, or freshly squeezed lemon juice for that. You can shape the cookies as rounds or cut them into other shapes, such as stars, trees, or squares. Fry them over low heat so they cook through without burning. Serve with apricot jam and tea.

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Sour cream cookies in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 7 g
Fats 18 % 13 g
Carbohydrates 73 % 54 g
361 kcal
GI: 2 / 0 / 98
    1. Mix the egg yolk with the sugar and salt. 2. Add the sour cream and stir thoroughly. 3. Pour in the vegetable oil and the baking soda slaked in vinegar. 4. Add the sifted flour a little at a time. Knead into a stiff dough. 5. Roll the dough into walnut-sized balls. Flatten them with a meat mallet to press in a pattern, or simply press them down with your fingers or a glass. 6. Fry the cookies in a dry skillet until golden on both sides. Serve the warm cookies with tea or coffee. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream 30% fat - 340  kcal/100g
  • Sour cream 25% fat - 284  kcal/100g
  • Sour cream 20% fat - 210  kcal/100g
  • Sour cream 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Baking soda - 0  kcal/100g
  • Table vinegar - 11  kcal/100g

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