Sugar cookies or croissant cookies are so crunchy and sweet. So simple to make too. The sour cream in the cookies gives it a bit more creamier and almost a very different taste  too. When you bake them a bit longer it gives that beautiful colour as  the crunch.

When I did this recipe I haven’t had any crystal sugar. If you add some crystal sugar to that the look is totally different. And also it gives a more crunchier texture too.

I used to do these cookies for special afternoon teas. Needs a few ingredients to make it a so special treat that every one loves. Ones I make with baking chocolate sticks and can add Nutella too.


  • 100g Self raising Flour
  • 50g Sour Cream
  • 50g  Butter
  • 30g Sugar
  • 30g Sugar for Dipping the cookies


  • Add self raising flour, sour cream, butter and sugar in to mixing bowl and mix well.
  • Knead about 5 minutes and leave the dough to rest about 15-30 minutes.
  • After take the dough out and knead with a bit of flour as it is very sticky.
  • Cut the dough to two equal parts.
  • Make them to balls. Flatten each ball to a circle.
  • Cut each circle to 8 equal parts as described in the video. Roll each triangle  like a croissant. If you like can brush with eggs and sprinkle sugar on top. And then roll.
  • After brush the rolled dough with eggs and dip in sugar.
  • Leave on a baking tray and bake on 180c about 10- 20 minutes.
  • Cool on a wire rack.
Posted by:The Culinary Corner

Hi, I am Menaka. I was a teacher for 18 years and after migrating to Australia accidentally I found an amazing lady called " Mary" who directed me to become a chef.I studied 3 years while working and became a qualified chef. After I studied about baking and hospitality management. My son is very enthusiastic in video editing and wanted me to start recording my cooking.Thats the beginning of you tube channel "The Culinary Corner" I am a full time employee. I record all the videos by my self. As a child I started helping and cooking with my granny and I used to experiment and trying various cooking styles. That led me in this path very smoothly. I still try to experiment and adjust recipes to move with this busy and globalised world.

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