Oh my goodness, let me tell you about Cream Horn Cookies! These delightful pastries, also known as Lady Locks, are like little bites of heaven filled with sweet, creamy goodness. The first time I made them, I was completely hooked. They’re not just delicious; they’re versatile too! Perfect for parties, holidays, or even just a cozy night at home, these cookies will impress anyone lucky enough to taste them. The flaky, buttery shell paired with the rich whipped cream filling is simply irresistible. Whether you’re serving them at a fancy gathering or enjoying them with a cup of coffee, Cream Horn Cookies are sure to bring smiles all around. Trust me, once you try making these, they’ll become your go-to treat for any occasion!
Ingredients List
- 1 cup unsalted butter, softened to room temperature for easy mixing
- 2 cups all-purpose flour, sifted to ensure a light, flaky texture
- 1/4 teaspoon salt, to enhance the flavors
- 1/2 cup sour cream, which adds richness and moisture
- 1 cup heavy cream, chilled for whipping to perfection
- 1 teaspoon vanilla extract, for a warm, sweet flavor
- 1 cup powdered sugar, for sweetening the cream filling
How to Prepare Cream Horn Cookies
Alright, let’s dive into making these scrumptious Cream Horn Cookies! This process is as satisfying as the end result, trust me! Start by preheating your oven to 350°F (175°C) so it’s nice and hot when we’re ready to bake. First, grab a large mixing bowl and cream together your softened unsalted butter and sour cream until it’s beautifully combined and fluffy. This step is key for that rich flavor!
Next, gently add the sifted all-purpose flour and salt into the mix. Stir until just combined—don’t overdo it! We want a nice dough, not a workout! Once it’s all mixed, pop the dough into the fridge for about 30 minutes. This chilling time helps make it easier to handle later.
After chilling, roll out your dough on a floured surface and cut it into strips. You’ll want them long enough to wrap around your cream horn molds. Now, carefully wrap each strip around the molds, slightly overlapping the dough as you go. Place these on a baking sheet and bake for 15-20 minutes, or until they’re golden brown and smell divine!
Once they’re out of the oven, let them cool completely before removing them from the molds. Meanwhile, whip your chilled heavy cream with the vanilla extract and powdered sugar until you have soft peaks. Now comes the fun part—fill those crispy shells with your sweet cream! You’re going to love it!
Step-by-Step Instructions
- Preheat: Set your oven to 350°F (175°C).
- Cream Butter and Sour Cream: In a bowl, mix the softened butter and sour cream until fluffy.
- Add Dry Ingredients: Stir in the sifted flour and salt until just combined.
- Chill: Refrigerate the dough for 30 minutes.
- Roll and Cut: Roll out the dough and cut into long strips.
- Wrap Molds: Carefully wrap the strips around the cream horn molds.
- Bake: Bake for 15-20 minutes until golden brown.
- Cool and Remove: Let them cool completely before removing from molds.
- Whip Cream: Whip the heavy cream with vanilla and powdered sugar until soft peaks form.
- Fill: Fill the cooled shells with the whipped cream mixture and enjoy!
Nutritional Information
Now, let’s talk numbers! I always like to know what I’m getting into when I indulge in these delicious Cream Horn Cookies. Keep in mind that these values are estimates based on typical ingredients and serving sizes. Here’s what you can expect per cookie:
- Calories: 150
- Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 50mg
- Carbohydrates: 15g
- Fiber: 0g
- Sugar: 8g
- Protein: 2g
These treats are a bit rich, which is part of their charm! So, enjoy them in moderation, and trust me, they’ll be worth every delicious calorie!
Tips for Success
Making the perfect Cream Horn Cookies is all about the little details! First off, make sure your butter is *really* softened—this helps create that light, fluffy texture when creaming it with the sour cream. If the dough feels too sticky when rolling it out, don’t hesitate to sprinkle a little extra flour on your work surface. Also, be gentle when wrapping the dough around the molds; you want an even layer for a beautifully crisp shell. If you’re unsure about the baking time, start checking at the 15-minute mark. They should be golden brown but not too dark! And remember, letting them cool completely is crucial before filling them with that luscious cream. Trust me, your patience will pay off when you take that first bite!
Variations of Cream Horn Cookies
Ah, the beauty of Cream Horn Cookies is their versatility! You can easily switch things up to match your taste or the occasion. For a delightful twist, try adding a splash of almond extract instead of vanilla for a nutty flavor that really shines through. Feeling adventurous? Fill them with flavored whipped cream—think chocolate, strawberry, or even coffee! Just fold in some cocoa powder, strawberry puree, or instant coffee granules when whipping your cream for a deliciously unique filling.
If you’re in the mood for something fruity, mix in some lemon or orange zest to your cream for a refreshing citrus kick. And for a touch of decadence, drizzle melted chocolate over the tops or sprinkle them with crushed nuts after filling. The options are endless, and each bite can be a delightful surprise!
Serving Suggestions
To elevate your Cream Horn Cookies experience, consider pairing them with a steaming cup of freshly brewed coffee or a rich hot chocolate. The warmth of the drink complements the cool, creamy filling perfectly! For a festive touch, serve them alongside fresh berries or a light fruit salad; the tangy sweetness of the fruit balances the richness of the cookies beautifully. If you’re feeling extra indulgent, add a dollop of whipped cream on the side or drizzle some chocolate sauce for that wow factor. Trust me, these little additions will take your dessert game to the next level!
FAQ Section
Can I make Cream Horn Cookies ahead of time?
Absolutely! You can prepare the shells in advance and store them in an airtight container at room temperature. Just fill them with the whipped cream right before serving to keep them nice and fresh!
What can I use if I don’t have cream horn molds?
No worries! If you don’t have cream horn molds, you can use the handles of wooden spoons or even aluminum foil rolled into cones. Just make sure to wrap the dough snugly around whatever you choose!
How do I prevent the shells from sticking to the molds?
To keep your Cream Horn Cookies from sticking, make sure to lightly grease the molds with cooking spray or butter before wrapping the dough around them. This little step makes a big difference!
Can I freeze the filled cookies?
It’s best to freeze the shells unfilled, as the whipped cream doesn’t freeze well. Just wrap the cooled shells tightly in plastic wrap and store them in the freezer. When you’re ready to enjoy, fill them fresh!
What’s the best way to store leftover cookies?
Store any leftover Cream Horn Cookies in the refrigerator in an airtight container. They’ll stay fresh for about 2-3 days, but trust me, they’re so good, you might not have any left!
Storage & Reheating Instructions
To keep your Cream Horn Cookies at their best, store any leftovers in an airtight container in the refrigerator. This way, they’ll stay fresh and delicious for about 2-3 days. Just remember, they’re best enjoyed soon after filling to maintain that delightful crispiness! If you happen to have unfilled shells, you can store those at room temperature in a cool, dry place, wrapped in plastic wrap or kept in a container. Now, if you want to enjoy them again, just fill them with fresh whipped cream right before serving for that magical taste! No reheating needed—just savor them chilled!
Print
Cream Horn Cookies: 7 Sweet Secrets to Blissful Bites
- Total Time: 80 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Cream Horn Cookies are a delightful pastry filled with sweet cream. These treats are perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and sour cream together.
- Add flour and salt, mix until combined.
- Chill the dough for 30 minutes.
- Roll out the dough and cut into strips.
- Wrap strips around cream horn molds.
- Bake for 15-20 minutes until golden.
- Let cool and remove from molds.
- Whip the heavy cream and add vanilla and sugar.
- Fill the cooled horns with the cream mixture.
Notes
- Store in the refrigerator for freshness.
- Use different extracts for flavor variations.
- Can be dusted with extra powdered sugar before serving.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Cream Horn Cookies, Lady Locks, Pastry, Dessert