Classic lard cookies are a cherished family recipe that has been passed down through generations. These cookies are delightfully crumbly and aromatic, thanks to the use of lard, which imparts a unique flavor. It’s a simple recipe that warms the heart with memories of childhood. Serve them with tea or coffee, savoring every bite.
Lard-based cookies work differently from those made with butter. While they lack a strong fatty aroma, they offer a distinct crumbliness and dry, even texture. This is exactly why they are made.
In this recipe, it’s important not to overheat the dough or overload it with flour. The lard should remain pliable, and the mixing should be brief. The less fuss, the cleaner the texture.
This is a basic version without fillings or glazes. It’s convenient for shaping, baking in large batches, and storing for several days without losing texture.
Classic Crumbly Lard Cookies with Even Texture
Ingredients
- 500 g flour Use high-quality wheat flour.
- 150 g sugar You can substitute with brown sugar for a special aroma.
- 100 g sour cream Use thick sour cream.
- 1 tsp salt Enhances the flavor of the cookies.
- 250 g lard Pre-melted.
- 1 tsp baking powder Helps the cookies rise.
Method
- In a large bowl, mix flour, sugar, salt, and baking powder until well combined.
- Add melted lard and sour cream, mixing the dough until smooth and even.
- Let the dough rest for 15-20 minutes to become elastic.
- Preheat the oven to 180°C and prepare a baking sheet by lining it with parchment paper.
- Shape the dough into small balls and place them on the baking sheet, spaced apart.
- Bake the cookies for 25-30 minutes until they have a golden crust.
Notes
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Lard Temperature.
It should be soft but not liquid. Melted lard makes the dough greasy and unstable. -
Mixing.
The shorter, the better. Stop as soon as the dough comes together. -
Rolling Thickness.
6–8 mm is optimal. Thinner cookies dry out, thicker ones bake unevenly. -
Shaping.
Simple cutouts work better than complex shapes. The dough doesn't like being re-rolled. -
Baking.
Medium temperature and even browning are more important than time. Focus on color, not minutes. -
Cooling.
Hot cookies are soft. True crispness comes after full cooling.
Private Notes
Tried this recipe?
Let us know how it was!This is one of the most reliable homemade cookie recipes. It doesn’t spread, crack chaotically, or dry out if you maintain the temperature. Lard provides the unique crumbliness that’s hard to achieve with butter without extra tricks. You won’t need to ‘play’ with chilling the dough for hours. Just take your time and avoid over-mixing. The recipe scales well and is perfect for regular baking. It’s a no-frills classic that works every time.
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