Delightful and slightly rustic, these Rye Cloud Sugar Cookies have a hint of rye flavor, making them a unique twist on traditional sugar cookies.
Ingredients: 1 cup rye flour. 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/4 cup sour cream. Powdered sugar, for dusting.
Instructions: In a bowl, whisk together the rye flour, all-purpose flour, baking powder, and salt. In a separate larger bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually mix in the dry ingredients until just incorporated. Stir in the sour cream to form a smooth cookie dough. Divide the dough into two portions, wrap them in plastic wrap, and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Roll out one portion of the dough on a lightly floured surface to about 1/4-inch thickness. Use cloud-shaped cookie cutters to cut out cookies and transfer them to the prepared baking sheet. Gather the scraps, re-roll, and cut out more cookies. Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust the cooled cookies with powdered sugar before serving.
Prep Time: 20 minutes
Cook Time: 10-12
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