Simple and easy cookie recipes are the best! You prepare a simple dough, bake the little fellas in the oven for only a few minutes, and then you got a sweet treat to munch on. The perfect snack for the next coffee break or as dessert after lunch and dinner. Can it get any better? Well… these Sour Cream Raspberry Funfetti Cookies are easy-peasy to prepare and also look nice, right? I love them ;)
I have to admit these cookies are not the easiest cookies to make in the world. I would rather give this title to my »healthy« Peanut Butter Cookies. Those are made with only a few ingredients, don’t need much preparation, and are baked in a flash. These cookies here need a tad bit more attention and some time in the fridge to cool/calm down in order to bake properly. However, it’s not complicated at all ;)
These sour cream cookies are perfect for birthdays and other parties – the colorful decoration is great for celebrations like that. You can bake them all year round without any reason, of course. Make them because you like cookies or because you want to bring some to the office – no special occasion needed ;P
How to work with a sticky dough.
Like so many other cookie dough types, this one here is quite soft and sticky. This texture is often necessary for the cookies to spread a bit and get flat when baked. Although this is desired in most cases, sometimes you can or have to counteract this. Some time in the fridge will give the flour time to absorb liquid and the other ingredients have time to cool down and get firmer – both have effects on the dough and how it spreads when baked. Definitely do not skip the fridge time here. The cookies will turn into one large cookie and lose their shape completely if you are not cooling the dough upfront ;)
The raspberries in the cookies are more or less optional. The cookies also taste good without the little berries. Not as good as they would with berries, but still good ;P You can use the method as described in the recipe by using a cookie scoop to measure out the dough and then press the raspberry into the dough right inside the cookie scoop. It’s easy. You can also work with your hands and make small balls and press the raspberries into those balls, but that will turn out messy. The dough is very sticky. Wet hands help a bit but still… very sticky ;P
INGREDIENTS / ZUTATEN
(12-14 cookies)
For the cookies:
1/2 cup (120g) butter, room temperature
1/2 cup (100g) sugar
1 medium egg
3.5 oz. (100g) sour cream
1 tsp. vanilla extract
1 1/2 cups (200g) all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
12-14 raspberries (frozen)
For the glaze:
1 cup (130g) confectioners’ sugar
1/2 tsp. vanilla extract
1-2 tbsp. heavy cream
1-2 tbsp. rainbow sprinkles
(12-14 Cookies)
Für die Cookies:
120g weiche Butter
100g Zucker
1 Ei (M)
100g Schmand
1 TL Vanille Extrakt
200g Mehl (Type 405)
1 TL Backpulver
1/2 TL Salz
12-14 Himbeeren (gefroren)
Für die Glasur:
130g Puderzucker
1/2 TL Vanille Extrakt
1-2 EL Sahne
1-2 EL bunte Zuckerstreusel
DIRECTIONS / ZUBEREITUNG
1. Add butter and sugar to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Next, add the sour cream and vanilla extract and stir in. Mix flour, baking powder, and salt and add to the bowl – mix until just combined. Cover the bowl and place in the fridge for about 1 hour.
2. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment and set aside. Use a cookie scoop* to get dough portions out of the bowl. Press a frozen raspberry into the dough while still inside the cookie scoop and cover it with dough. Place with enough space in between on the baking sheet and bake for 14-15 minutes – the cookies should have flattened and got some color around the edges. Take out of the oven and let cool for some time on the baking sheet, then transfer to a wire rack to cool down completely. I was able to bake nine cookies at once and finished the rest in a second round of baking.
3. For the glaze mix the confectioners’ sugar with vanilla extract and some of the heavy cream – you want a thick and not too runny glaze. Adjust with more heavy cream if the glaze is too thick (or more confectioners’ sugar if it is too runny). Glaze the cookies and sprinkle with rainbow sprinkles. Let dry completely before serving.
1. Butter und Zucker in einer großen Schüssel hell und luftig aufschlagen. Das Ei dazugeben und gut unterrühren. Schmand und Vanille Extrakt dazugeben und unterrühren. Mehl, Backpulver und Salz vermischen, zur Schüssel dazugeben und nur kurz verrühren. Die Schüssel abdecken und dann für etwa 1 Stunde in den Kühlschrank stellen.
2. Den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Mit einem Keksportionierer* Teigportionen aus der Schüssel herausholen. Eine gefrorene Himbeere in den Teig (im Keksportionierer) hineindrücken und mit dem sie umgebenen Teig einschließen. Die Teigportionen mit genügend Abstand auf das Blech setzen und für etwa 14-15 Minuten backen. Die Kekse sollten etwas flacher geworden sein und an den Rändern leicht Farbe bekommen haben. Aus dem Ofen holen und kurz auf dem Blech abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Ich konnte neun Cookies auf einmal backen und hab den Rest dann in einer zweiten Runde gebacken.
3. Für die Glasur den Puderzucker mit Vanille Extrakt und etwas Sahne verrühren – die Glasur soll dickflüssig und nicht zu flüssig sein. Wenn die Glasur zu dick ist, mit zusätzlicher Sahne verdünnen (oder mit mehr Puderzucker andicken, sollte sie zu flüssig sein). Die Kekse mit der Glasur bestreichen und mit bunten Streuseln bestreuen. Vor dem Servieren vollständig trocknen lassen.
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Here is a version of the recipe you can print easily.
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Sour Cream Raspberry Funfetti Cookies
- Prep Time: 00:15
- Cook Time: 00:15
- Total Time: 02:00
- Yield: 12 1x
- Category: Cookies
- Cuisine: United States
- Diet: Vegetarian
Description
Simple and easy cookies with a little surprise inside: Sour Cream Raspberry Funfetti Cookies. Best when served fresh. So good!
Ingredients
For the cookies:
1/2 cup (120g) butter, room temperature
1/2 cup (100g) sugar
1 medium egg
3.5 oz. (100g) sour cream
1 tsp. vanilla extract
1 1/2 cups (200g) all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
12-14 raspberries (frozen)
For the glaze:
1 cup (130g) confectioners’ sugar
1/2 tsp. vanilla extract
1-2 tbsp. heavy cream
1-2 tbsp. rainbow sprinkles
Instructions
1. Add butter and sugar to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Next, add the sour cream and vanilla extract and stir in. Mix flour, baking powder, and salt and add to the bowl – mix until just combined. Cover the bowl and place in the fridge for about 1 hour.
2. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment and set aside. Use a cookie scoop* to get dough portions out of the bowl. Press a frozen raspberry into the dough while still inside the cookie scoop and cover it with dough. Place with enough space in between on the baking sheet and bake for 14-15 minutes – the cookies should have flattened and got some color around the edges. Take out of the oven and let cool for some time on the baking sheet, then transfer to a wire rack to cool down completely. I was able to bake nine cookies at once and finished the rest in a second round of baking.
3. For the glaze mix the confectioners’ sugar with vanilla extract and some of the heavy cream – you want a thick and not too runny glaze. Adjust with more heavy cream if the glaze is too thick (or more confectioners’ sugar if it is too runny). Glaze the cookies and sprinkle with rainbow sprinkles. Let dry completely before serving.
Notes
The kitchen is calling, time to bake!
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