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

<p>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.<br /> 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”<br /> I am a full time employee. I record all the videos by my self.<br /> 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.</p>

Leave a Reply