Kefir cookies
The 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 using this recipe. They are ideal as Christmas cookies, but are also delicious at any time of year.
Servings 16 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.