Sour Cream Sugar Twists Recipe
Christmas Recipe: Sour Cream Sugar Twists!
This Christmas recipe is one that goes way back for me. Whenever my mom would ask for Christmas treat requests, I always wanted these sour cream twists. Now I can make them for myself, but it’s still better when she makes them. 😉 I suppose they don’t need to be just for Christmas either, but that is when we always make them! They would probably be a lovely Easter treat as well.
The twists are a lot like a pastry with those layers, but I am no pastry chef! They are not too sweet, but just sweet enough that I want to eat them all day long…which is basically what I’ve been doing the last few days.
Even though these were a common holiday cookie for me growing up, I don’t think I’ve seen anyone else make them before! So if you’ve made them or tasted them before, give a shout out in the comments. Let me know if you love them too!
When I first started making these, the folding and rolling out process seemed intimidating, but it really isn’t very difficult and doesn’t take very long either. And really, it doesn’t have to be perfect for them to still turn out great. The hardest part is waiting the two hours while the dough chills! FYI – I always use a pizza cutter to easily and quickly cut the dough into strips.
Because the sugar filling kind of melts and crystallizes while baking, you definitely want to have a silicone baking mat, or something like that, lining your pan to keep them from sticking. The silicone baking mats work perfectly for this recipe!
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Sour Cream Sugar Twists Recipe
- 1 tablespoon yeast
- 1/4 cup warm water
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 cup butter
- 1/2 cup shortening (or butter)
- 2 eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- Soften yeast in the warm water. In a large bowl, whisk together the flour and salt. Use a pastry blender or electric mixer on low speed to mix in the butter and shortening until it resembles coarse crumbs. Beat in eggs, sour cream, vanilla, and yeast mixture, until well combined. Divide dough in half, cover and chill for 2 hours, or until firm enough to roll.
- Preheat oven to 350 degrees F. Line two cookie sheets with silicone baking mats. In a small bowl, combine the sugar filling ingredients.
- Sprinkle some of the sugar filling on your surface and roll out one half of the dough to about 16 inches x 8 inches. Sprinkle about 1/4 cup sugar filling on top. Fold one end of the dough over to the center, fold other end over to make 3 layers (like folding a letter). Roll out again. Repeat the sugar filling and folding process, roll out to 1/4-inch thick. Cut into 4-inch x 1-inch strips. Twist and place on cookie sheet, at least an inch apart. Repeat with remaining dough. Bake for 15-17 minutes.
- Store at room temperature in an airtight container, for up to 1 week. To refresh twists, if needed, place on cookie sheet and reheat at 350 for 5 minutes. Can also be frozen for up to 3 months.