Sour Cream Drop Cookies Food
SOUR CREAM COOKIES
These cookies come out looking like sugar cookies with crispy edges and soft centers. They are best eaten the same day, as they go stale quickly.
Provided by bakedapple42
Categories Drop Cookies
Time 27m
Yield 50 small cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Grease two cookie sheets.
- In small bowl, combine flour, baking soda, and salt.
- In large bowl, with mixer at medium speed, beat butter until creamy. Gradually add sugar and beat until light and fluffy.
- Beat in sour cream, lemon extract, and vanilla.
- Reduce speed to low; beat in flour mixture just until blended.
- Drop dough by rounded teaspoons, 1 inch apart, on prepared cookie sheets.
- Bake until set and golden around edges, 10-12 minutes.
- Cool 1 minute on cookie sheets; with wide spatula, transfer cookie to wire racks to cool completely.
Nutrition Facts : Calories 34.3, Fat 1.9, SaturatedFat 1.2, Cholesterol 4.7, Sodium 29, Carbohydrate 4, Fiber 0.1, Sugar 2, Protein 0.3
SOUR CREAM DROPS
MY MOTHER is an excellent baker, and this is her recipe. Whether Mom makes these cookies or I do, they always disappear quickly. Friends rave about them and often ask me to bring them to get-togethers. My young children enjoy all kinds of cookies, but these are their favorites. -Tracy Betzler, Reston, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture and mix well. Chill for at least 1 hour. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 7-8 minutes or until lightly browned. Remove to wire racks to cool. , For frosting, melt butter in a saucepan until golden brown; stir in confectioners' sugar, vanilla and enough water to reach a spreading consistency. Frost cooled cookies.
Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 44mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
SOUR CREAM DROP COOKIES
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 Desserts Cookies Drop Cookie Recipes
Time 27m
Yield 33
Number Of Ingredients 13
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, Carbohydrate 18.8 g, Cholesterol 27.6 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.2 g, Sodium 122.5 mg, Sugar 10.3 g
GREAT GRANDMA'S SOUR CREAM DROP COOKIES
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
Time 25m
Yield 24
Number Of Ingredients 10
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, Carbohydrate 25 g, Cholesterol 24.8 mg, Fat 6.7 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.2 g, Sodium 115.6 mg, Sugar 11.2 g
SOUR CREAM CHOCOLATE COOKIES
These soft chocolaty sour cream cookies can easily be altered to make several different varieties-I've added everything from mints to macadamia nuts to them. -Tina Sawchuk, Ardmore, Alberta
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 239 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 156mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CREAM DROP COOKIES
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.
Provided by Olha7397
Categories Drop Cookies
Time 18m
Yield 5 1/2 doz
Number Of Ingredients 11
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, Fat 40, SaturatedFat 24.3, Cholesterol 167.2, Sodium 763.9, Carbohydrate 103.3, Fiber 1.7, Sugar 55.5, Protein 9.5
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