This post for Sour Cream Drop Cookies is sponsored on behalf of #ChristmasCookiesWeek. The generous sponsors, YumGoggle, Sprinkle Pop, Silpat, and Adams Extracts have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
Sour Cream Drop Cookies are an old-fashioned soft cookie recipe that I found in one of my Mom’s tattered cookbooks. These easy to make drop cookies are tender and delicious. They are not too sweet, so the addition of an icing does not cause overkill on the sugar spectrum. Top these off with some festive sprinkles and make these a fun treat for the holidays!
As you can see from the cookbook photo above, these cookies have been around for quite some time! I knew that with the sour cream in the dough these would be light and soft so I went with this recipe.
The original recipe called for shortening. I rarely use shortening anymore, if at all. I always use real butter in all my cookie recipes I make nowadays. It might change the cookie a little but not much.
What I loved about these Sour Cream Drop Cookies were the fact I did not have to roll and cut them out! I used a cookie scoop and just scooped the dough and placed them on the Silpat.
As you can see in the photo above, they have a smooth top, are slightly puffed, and nicely browned edges! This made the cookie a little crispier on the edge while the inside was super soft and tender!
This Sour Cream Drop Cookie recipe also rendered a large batch of cookies, which was a good thing because my Dad was sitting at the bar on the other side of the kitchen watching and waiting intently to grab some as they came out of the oven!
The recipe for these drop cookies did not include an icing recipe. I made a frosting that I use all the time whenever frosting cookies and used vanilla as the flavoring in the frosting. You can leave them naked, make your own frosting, or for convenience, buy frosting already made at the store.
Today is the last day of Christmas Cookies Week!
Tips for getting great results with your old-fashioned Sour Cream Drop Cookies
- Make sure the butter and eggs are at room temperature. Sit them out at least 30 minutes prior to mixing.
- Don’t skip sifting the flour. I feel this step definitely made the cookies smoother!
- The Silpat is an amazing way to bake your cookies with no need to grease the pan. They come off with no trouble at all, and it is reusable! I highly recommend this product!
- Have fun! These are a great cookie to get creative with and decorate to add to your festive cookie tray!
- 1/2 cup butter
- 1-1/2 cups brown sugar
- 2 large eggs
- 2-1/2 cups all-purpose flour, sifted
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 1 tsp vanilla
- Mix together butter and brown sugar until creamy.
- Add eggs, one at a time, mixing well after each addition.
- Sift together flour, salt, baking powder, and baking soda.
- Mix together sour cream and vanilla extract.
- Add flour and sour cream to butter/egg mixture. Do this by adding 1/2 cup flour at a time and alternating with a little bit of sour cream until all ingredients are added and batter is blended.
- Drop by tablespoons onto cookie tray lined with silpat.
- Bake at 350 degrees for 7-10 minutes, or until cookies are just browned around the edges and no longer wet on the top.
- Cool completely and frost and decorate if desired.
Nutrition Information does not include frosting.
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health need
Serving Size:2 cookies
Amount Per Serving: Calories: 106 Total Fat: 4g Saturated Fat: 3g Cholesterol: 20mg Sodium: 66mg Carbohydrates: 15g Fiber: 0g Sugar: 9g Protein: 1g
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