Swedish Sour Cream Twists (Layered Yeast Cookies)
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5.0
21 reviews
Excellent
Swedish Sour Cream Twists (Layered Yeast Cookies)
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These pastry-like sour cream twist cookies have yeast in them but no rising. You just have to chill the dough a while, roll in lots of sugar, and twist to get one of the best Swedish Christmas traditions! We make these every year. I love to dip them in hot chocolate!
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Ingredients
- 1 cup salted butter softened (2 sticks)
- 3 & 1/2 cups flour spooned and leveled
- 1 tablespoon yeast
- 1 cup full-fat sour cream
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla
- 1 & 1/4 cups white sugar for rolling out dough, plus more
- 1/2 cup white sugar for rolling twists in
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Instructions
- In a large bowl or stand mixer, beat the butter until light and fluffy. Add the flour and beat well.
- In another medium bowl, stir the yeast into the sour cream.
- Beat in the eggs, salt, and vanilla.
- Beat the sour cream mixture into the flour mixture until combined. The dough will be very sticky.
- Cover the bowl and let chill in the fridge for 2 hours or overnight. It's easier to manage the dough when it's cold, and it gives the yeast a chance to develop.
- Preheat your oven to 350 degrees F. Line a few baking sheets with silpats or parchment paper.
- Sprinkle a generous handful of the 1 and 1/4 cups sugar onto a work surface. I used a pastry cloth, or a silpat would work well too. If you roll out on the countertop you will need quite a bit of sugar since the dough is so sticky.
- Scrape the dough on top of the sugar, sprinkle some more on top, and use your hands to pat it down. Roll it into a rectangle with a rolling pin. See photos.
- Sprinkle the rolled dough with more sugar. Don't be stingy! Use a lot so that it doesn't stick, you may need more than the 1 and 1/4 cup called for.
- Fold the dough in half, sprinkle the top with sugar, and roll out into another rectangle. Repeat this sugaring, folding, and rolling, process 3-4 times, until the sugar is gone.
- The final time you roll the dough in a rectangle, sprinkle with sugar, then fold the dough in thirds like a business envelope (add sugar in between layers).
- Roll into a long strip, about 4-5 inches by 22-24 inches. See photos.
- Use a pizza cutter to slice the dough into strips about 1/2 inch wide. (Each strip should be about 1/2 inch by 4-5 inches).
- Use your fingers to twist each strip, then roll generously in 1/2 cup sugar. Place on the prepared baking sheets spaced about 2 inches apart.
- Repeat with the remaining strips of dough.
- Bake at 350 for about 17-20 minutes or until lightly browned on the edges. If you think you will like them extra crispy for coffee-dipping, leave them in a couple minutes longer.
- The recipe makes 36-40 twists, depending on how you long you made the twists.
- Serve with hot chocolate! It's so good!!
Nutrition Information
Show Details
Serving
1twist
Calories
144kcal
(7%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
27mg
(9%)
Potassium
29mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
212IU
(4%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36Twists
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Serving | 1twist | |
| Calories | 144kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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