SOUR CREAM DROP SUGAR COOKIES RECIPES

SOUR CREAM DROP COOKIES RECIPE | ALLRECIPES

Sour Cream Drop Cookies Recipe | Allrecipes image

Tried for years to duplicate my nana's recipe. I was a bit skeptical about the lemon extract but it is what it needed!

Provided by jamesmaz

Categories Drop Cookies

Total Time 27 minutes

Prep Time 20 minutes

Cook Time 7 minutes

Yield 5 1/2 dozen cookies

Number Of Ingredients 13

Ingredients

2 ¾ cups sifted all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ½ cups white sugar
1 cup butter
2 eggs
½ cup sour cream
½ teaspoon lemon extract
1 tablespoon white sugar
¼ cup chopped walnuts, or to taste
¼ cup raisins, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
Sift flour, baking powder, baking soda, salt, and nutmeg together into a bowl.
Beat 1 1/2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, beating well after each addition; blend in sour cream and lemon extract. Gradually stir flour mixture into creamed butter mixture until dough is combined.
Drop dough by rounded tablespoons, about 3 inches apart, onto the prepared baking sheets.
Bake in the preheated oven until golden brown around the edges, about 4 minutes. Sprinkle 1 tablespoon sugar over cookies; top with walnuts and raisins. Continue baking until bottoms of cookies begin to brown, 3 to 4 minutes more. Transfer cookies to a wire rack to cool completely.

Nutrition Facts : Calories 145.8 calories, CarbohydrateContent 18.8 g, CholesterolContent 27.6 mg, FatContent 7.3 g, FiberContent 0.4 g, ProteinContent 1.8 g, SaturatedFatContent 4.2 g, SodiumContent 122.5 mg, SugarContent 10.3 g

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 Drop Cookies

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 24 cookies

Number Of Ingredients 10

Ingredients

1 ⅓ 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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