DessertSnack

Indian Jumanas

Name: Indian Jumanas
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: american
Ingredients: 150 g unsalted butter softened; 200 g granulated sugar; 2 pcs large egg; 1 tsp vanilla extract; 120 ml sour cream; 330 g all-purpose flour; 1 tsp baking soda; 0.5 tsp salt; 0.5 tsp ground nutmeg

A classic soft, cake-like cookie with a tender crumb thanks to the addition of sour cream. Spiced with a hint of nutmeg, these simple cookies are delightfully comforting and bake up light and fluffy rather than crisp.

An original recipe by Forkin

Total time: 45 min
Serves: 6
Difficulty: Medium
Per serving: 576 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

150 gunsalted butter, softened
200 ggranulated sugar
2 pcslarge egg
1 tspvanilla extract
120 mlsour cream
330 gall-purpose flour
1 tspbaking soda
0.5 tspsalt
0.5 tspground nutmeg

Equipment

baking sheet · parchment paper · mixing bowl · electric mixer · spatula · cooling rack · whisk · oven

The method

Step by step

1
Preheat your oven to 190°C (375°F) and line a large baking sheet with parchment paper.
About 5 min
Cook’s note: Lining the baking sheet prevents sticking and makes cleanup much easier.
2
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground nutmeg.
About 2 min
Cook’s note: Combining the dry ingredients first ensures the leavening and spices are evenly distributed throughout the dough.
3
In a separate large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
About 3 min
Cook’s note: This step, called creaming, incorporates air into the dough for a lighter-textured cookie.
4
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
About 2 min
5
Stir in the sour cream on low speed until just combined.
About 1 min
Cook’s note: The mixer may splash, so start on the lowest speed.
6
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.
About 2 min
Cook’s note: Stop mixing as soon as you no longer see streaks of flour to avoid developing too much gluten, which can make cookies tough.
7
Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 5cm (2 inches) of space between each cookie to allow for spreading.
About 5 min
Cook’s note: You may need to bake in two batches depending on the size of your baking sheet.
8
Bake for 8 to 10 minutes, or until the edges are lightly golden and the centers are set and appear matte, not shiny.
About 10 min
9
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
About 15 min
Cook’s note: Letting them set on the hot pan for a few minutes helps them firm up so they don't break when you move them.

Per serving

Nutrition

46%Score

Calories: 575.9kcal
Protein: 8.4g
Carbs: 76.1g
Fat: 26.7g
Fibre: 1.5g
Sugar: 34.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature.