Dieser Beitrag ist auch verfügbar auf:
Deutsch
These kefir cookies taste incredibly fluffy, light and soft. The tender core is perfectly complemented by the crispy sugar crust. The no butter cookies are quick and easy to make with just a few ingredients. They are ideal as Christmas cookies, but are also delicious at any time of year. You can find a detailed kefir cookie recipe with the exact quantities and step-by-step instructions below.
Fluffy with kefir and sugar crust
The dough for these cookies is prepared with kefir, similar to that used for the chocolate whoopie pies or the Napoleon puff pastry slices. This gives them a heavenly fluffy and light consistency after baking. The soft interior is perfectly complemented by the crispy sugar crust.
Kefir cookies without butter
Unlike classic butter cookies, the kefir cookies are made without butter. Instead, vegetable oil is added to the dough, just like for the jam cookies.
Use tasteless oil for the recipe, just like for the chocolate pine cone cookies or the vegan nut cake recipe. I used sunflower oil. Rapeseed oil is also suitable.
Alternatives for kefir
I made the cookies with homemade milk kefir. Natural yogurt and buttermilk are suitable alternatives. In this case, the amount of flour specified in the recipe can vary greatly, depending on how creamy or runny the kefir substitute you use is.
Flavoring kefir cookies
I have traditionally flavored my kefir cookies with vanilla. You can also add cinnamon – especially during the Advent season. Fresh lemon or orange zest is also perfect for flavoring the cookies.
A change from classic Christmas cookies
The kefir cookies taste different to ordinary cookies made with butter. Alongside the lemon butter cookies, the crumb cookies with caramel filling and the Sicilian almond cookies, they make for a delicious change on the cookie plate. They are also ideal as a sweet gift from the kitchen for Christmas.
These kefir cookies are
- fluffy,
- soft,
- light,
- with a crispy sugar crust,
- incredibly tasty,
- aromatic,
- moderately sweet,
- without butter,
- quick and easy to make,
- delicious all year round,
- ideal as Christmas cookies.
How to make kefir cookies: tips and tricks
- The amount of flour specified in the recipe may vary. This depends, among other things, on the size of the egg and the creaminess of the kefir. Add as much flour mixture to the liquid mixture in portions until you have a very soft, but no longer sticky dough.
- Instead of vanilla, you can refine the dough with other flavors, such as cinnamon or lemon zest.
- Don’t bake the cookies for too long so that they don’t taste dry. Use a wooden skewer to check whether they are done. They will look pale after baking and should not turn brown.
- My cookies are quite large. You can also make them smaller, which will shorten the baking time.
Did you make the kefir cookies using this recipe? I look forward to your result, your star rating and your comment below on how they turned out and how you liked them.
Try these cookie recipes too:
- Heidesand cookies – classic German cookies recipe
- Sugar tongues – quick recipe for Soviet puff pastry cookies
- Sugar free oatmeal cookies – quick recipe with honey
Kefir cookies
Ingredients
- 130 ml milk kefir
- 1 egg
- 80 ml vegetable oil
- 20 g sugar
- approx. 330 g flour
- 9 g baking powder
- 1 pinch of ground vanilla bean
- 1/4 tsp salt
for rolling
- approx. 50 g sugar
Instructions
- Mix kefir, egg, vegetable oil, sugar, vanilla and salt.
- Mix flour with baking powder.
- Add the flour mixture to the kefir mixture in portions and knead briefly to form a very soft, non-sticky dough.
- Shape the dough into small balls (in my case approx. 38 g each), flatten them into cookies and press one side of each cookie firmly into sugar.
- Place the cookies on a baking tray lined with baking paper with the sugar side facing upwards, spacing them slightly apart. If you have any sugar left over from rolling, you can sprinkle it over the cookies and press it down lightly.
- Bake the kefir cookies in a preheated oven at 356 °F (180 °C) for approx. 15 minutes.
Notes
- The amount of flour specified may vary. This depends, among other things, on the size of the egg and the creaminess of the kefir. Add as much flour mixture to the liquid mixture in portions until you have a very soft, but no longer sticky dough.
- Instead of vanilla, you can refine the dough with other flavors, such as cinnamon or lemon zest.
- Don't bake the cookies for too long so that they don't taste dry. Use a wooden skewer to check whether they are done. They will look pale after baking and should not turn brown.
- My cookies are quite large. You can also make them smaller, which will shorten the baking time.
- Note the detailed tips and tricks for making the kefir cookies at the top of the article.
If you are using Pinterest, you can pin the following picture:
