Marsha'S Sour Cream Drop Cookies
Marsha's Sour Cream Drop Cookies are tender, moist cookies with a subtle tang from sour cream, perfect for sweet snack times or sharing with friends and family.
Ingredients
Instructions
- Mix butter, sugar, and eggs together.
- Combine sour cream and vanilla, then add to the mixture.
- Mix together flour, baking soda, and salt, then add to the mixture.
- Chill the dough for at least 1 hour.
- Drop 1/2 teaspoon of dough 2 inches apart onto an ungreased baking sheet.
- Bake at 400°F for 8 to 9 minutes, until the tops spring up.
Tips & Substitutions
For a softer texture, consider using room temperature butter instead of soft butter. You can substitute Greek yogurt for sour cream if needed, which will keep the cookies moist. Experiment with adding chocolate chips or nuts for added flavor. If you like, you can also add a pinch of cinnamon to the flour mixture for warmth.
Serving Suggestions
These cookies are delightful on their own but pair beautifully with a cup of tea or coffee. For a fun twist, serve them alongside Vanilla Wafer Icebox Cake for a dessert platter that’s sure to impress. Consider adding fresh fruit or a scoop of ice cream for an indulgent treat.
Storage & Reheating
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you prefer them chilled, you can refrigerate them, but be aware that they may lose some softness. To reheat, pop them in the microwave for 10-15 seconds to restore their fresh-baked taste without drying them out.
Nutrition & Diet Analysis (per serving)
Each serving of Marsha'S Sour Cream Drop Cookies contains roughly 1031 calories, with 24g protein, 205g carbohydrates, and 6g fat. It is an excellent source of iron (52% of the Daily Value), protein (48% of the Daily Value), and vitamin C (37% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 809mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of flour for this recipe?
You can experiment with whole wheat flour or gluten-free flour blends, but keep in mind that the texture may vary. Whole wheat flour will make the cookies denser, while gluten-free options may require additional binding agents like xanthan gum.
How do I know when the cookies are done baking?
The cookies are done when the tops spring back slightly when touched and have a light golden color. Keep an eye on them, as they can burn quickly at high temperatures. If unsure, you can always do a test batch with a few cookies.
Can I freeze the cookie dough?
Yes, you can freeze the dough! Portion it into balls and freeze them on a baking sheet. Once frozen, transfer to a zip-top bag. When ready to bake, just add a couple of extra minutes to the baking time while they go straight from the freezer to the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).