Sour Cream Butter Cookies with Cinnamon Breadcrumbs

PREP TIME 20

COOK TIME 20

Chill 1

TOTAL TIME 1 40

12 -15 cookies

Crisp, buttery, and rolled in a golden cinnamon breadcrumb coating, these cookies are simple to make and uniquely delicious.

Ingredients

¼ cup (57 g) butter, at room temperature (pressable with a finger, still cool, not greasy)
¼ cup (30 g) powdered sugar (icing sugar)
2 tablespoons (30 g) sour cream
½ teaspoon vanilla extract
1 cup (125 g) all purpose flour (plain flour)
½ teaspoon salt (use ¼ teaspoon if using salted butter)

Instructions

In a bowl, beat the butter and powdered sugar until smooth. You can use an electric hand beater (1 minute on medium speed) or a spatula.
Mix in the vanilla and sour cream.
Stir in the flour and salt just until a soft dough forms.
Shape the dough into a log approximately 5–6 inches (13–15 cm) long.
Wrap tightly in plastic wrap or parchment and chill for at least 1 hour, or until firm.

Toast the slice of bread in a toaster or in a 300°F (150°C) oven for 5–8 minutes, until dry and lightly golden.
Cool completely before grinding: Warm bread makes soft, clumpy crumbs.
Grind into fine crumbs using a food processor, blender, box grater, or by crushing in a zip-top bag with a rolling pin. (See Note 1)
Mix the crumbs with the sugar and cinnamon. Set aside.

Unwrap the chilled dough log and roll it in the cinnamon breadcrumb coating, pressing gently to help it stick. (See Note 2)
Preheat the oven to 356°F / 180°C (or 160°C fan). Line a baking tray with parchment paper.
Slice the dough into 1 cm (just under ½ inch) thick rounds and place on the tray. These cookies hold their shape (don't spread) during baking so the thickness you slice is the thickness you’ll get.
Bake for 15–20 minutes, or until the edges are lightly golden.
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Room temperature: Store cooled cookies in an airtight container for up to 5 days.
Store cooled cookies in an airtight container for up to 5 days.

You can skip this step, but freezing the dough is great if you want to bake just a few cookies at a time or prep ahead for another day.
Wrap the coated dough log tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months.
Let sit at room temperature for 10–15 minutes before slicing. Bake as usual, adding 1–2 minutes if needed.
You can freeze the log with the breadcrumb coating already on, it holds up perfectly.

Recipe Notes

1. How fine should the crumbs be? Think sandy, not powdery, not chunky.

2. What to do with leftover crumbs: Sprinkle any extras over the sliced cookies before baking for extra crunch.

Or store in an airtight container to use on toast, muffins, or warm oatmeal.

Nutrition