SOUR CREAM DROP COOKIE RECIPE RECIPES

SOUR CREAM DROP COOKIES RECIPE - FOOD.COM

Sour Cream Drop Cookies Recipe - Food.com image

This heirloom cookie was originally made with homemade sour cream stored in a crock in the basement. The dough for drop cookies is soft enough to drop from a spoon. Use an ordinary teaspoon rather than a measuring spoon. Use slightly rounded spoonfuls rather than level ones. Push the dough off the spoon with a rubber spatula or another spoon. Make the drops all the same size so they will bake evenly. Bake them just until done. Remove immediately from baking sheet. If cookies are left for only a few minutes on a hot sheet, they will continue to bake and will be overdone and dry.

Total Time 18 minutes

Prep Time 10 minutes

Cook Time 8 minutes

Yield 5 1/2 doz

Number Of Ingredients 11

Ingredients

2 3/4 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup butter or 1 cup regular margarine
1 1/2 cups sugar
2 eggs
1/2 cup sour cream
1/2 teaspoon lemon extract
sugar

Steps:

Sift together flour, baking powder, baking soda, salt and nutmeg; set aside.
Cream together butter and 1 1/2 cups sugar in bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in sour cream and lemon extract.
Gradually stir dry ingredients into creamed mixture, blending well. Drop mixture by rounded teaspoonfuls, about 3 inches apart, on greased baking sheets. Sprinkle each with sugar.
Bake in 375°F oven 8 minutes, or until golden brown around the edges. Remove from baking sheets; cool on racks. Makes 5 1/2 dozen.
Farm Journal’s Complete Home Baking Book.

Nutrition Facts : Calories 802.9, FatContent 40, SaturatedFatContent 24.3, CholesterolContent 167.2, SodiumContent 763.9, CarbohydrateContent 103.3, FiberContent 1.7, SugarContent 55.5, ProteinContent 9.5

GREAT GRANDMA'S SOUR CREAM DROP COOKIES | ALLRECIPES

Great Grandma's Sour Cream Drop Cookies | Allrecipes image

This recipe was on a card tucked into my mom's recipe box; it's pretty similar to a number of variations that seem to be from the 1930s. A note said "flavor with whatever you like" and of all the flavors I played around with, I thought lemon zest balanced the sweet dough the best. These bake up into tender little cakes that make a great base for whoopie pies. Once baked, they freeze well (thaw for an hour or so on the counter to eat), but start losing their tenderness after more than one day at room temperature.

Provided by Jill Lightner

Categories Desserts Cookies Drop Cookie Recipes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 24 cookies

Number Of Ingredients 10

Ingredients

1?? cups white sugar
¼ cup shortening
¼ cup unsalted butter, at room temperature
1 cup full-fat sour cream
1 large lemon, zested
2 large eggs
3?¼ cups all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
Cream sugar, shortening, and butter together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 1 minute.
Mix in sour cream and lemon zest on low speed until no streaks of sour cream remain. Add eggs, one at a time, mixing on medium-low just until there are no streaks of yolk, and scraping down the sides of the bowl between additions. Add flour, salt, baking soda, and baking powder all at once and mix just to combine.
Drop by heaping tablespoons on the prepared baking sheets, about 2 inches apart.
Bake in the preheated oven until the tops are puffy and spring back when lightly touched with a finger, about 10 minutes. They should be light golden, with occasional spots of pale golden brown.

Nutrition Facts : Calories 167.9 calories, CarbohydrateContent 25 g, CholesterolContent 24.8 mg, FatContent 6.7 g, FiberContent 0.7 g, ProteinContent 2.7 g, SaturatedFatContent 3.2 g, SodiumContent 115.6 mg, SugarContent 11.2 g

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