Ingredients for Old German Rose Water Sugar Cookies
- 1 cup (200g) granulated sugar
- 1 cup (2 sticks, 227g) unsalted butter, softened
- Egg Yolk
- Vanilla
- Lemon Extract
- 1 teaspoon baking soda
- 2 tablespoons sour cream
- 1 tablespoon rose water
- 3 cups (375g) all-purpose flour
- 1/2 teaspoon salt
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How to Make Old German Rose Water Sugar Cookies
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Use an electric mixer for best results.
- Beat in the egg yolks and vanilla extract until well combined.
- In a small bowl, combine the baking soda and sour cream. Stir this mixture into the wet ingredients until just combined.
- Stir in the rose water.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Lightly flour a clean surface and roll out the dough to about 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes.
- Carefully transfer the cookies to the prepared baking sheets, leaving some space between each cookie.
- Bake for 15-20 minutes, or until the edges are lightly golden brown. Keep a close eye on them as ovens vary.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
10g
Carbs
4g
