Sour Cream Drop Cookies(Makes 6 Dozen)
Soft, moist sour cream drop cookies with raisins, nuts, or coconut, offering a rich flavor and tender texture perfect for snacks, casual gatherings, or afternoon treats.
Ingredients
Instructions
- Cream butter and brown sugar until light and fluffy.
- Add beaten egg and mix well.
- Sift together flour, baking powder, and baking soda.
- Alternate adding the dry ingredients with sour cream and vanilla to the creamed mixture.
- Stir in raisins, chopped dates, nuts, or coconut if desired.
- Drop by teaspoonfuls onto a cookie sheet.
- Bake at 400°F for 10 to 12 minutes until lightly golden.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with brown sugar. If you don't have raisins, consider using chopped dates or nuts as a substitute. You can also experiment with flavored extracts such as almond for a twist. For a unique variation, try adding a pinch of cinnamon or nutmeg to the dry ingredients.
Serving Suggestions
These cookies are perfect for a cozy tea time or as a sweet treat in lunchboxes. They pair beautifully with a glass of cold milk or a warm cup of tea. For an indulgent dessert, serve them alongside Buttered Pecan Ice Cream Dessert for a delightful contrast of flavors and textures.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, simply warm in the oven at 350°F for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Drop Cookies(Makes 6 Dozen) contains roughly 996 calories, with 5g protein, 66g carbohydrates, and 64g fat. It is an excellent source of calcium (34% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1925mg per serving (84% 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 low-fat sour cream for this recipe?
Yes, low-fat sour cream can be used as a substitute without significantly affecting the texture or flavor of the cookies. However, using full-fat sour cream may yield a richer taste and softer cookie.
What can I use instead of brown sugar?
If you don't have brown sugar, you can substitute it with granulated sugar mixed with a bit of molasses or honey. This will mimic the moisture and flavor profile of brown sugar, ensuring your cookies remain soft and chewy.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and still soft in the center. They will continue to firm up as they cool on the baking sheet, so avoid overbaking to maintain a tender texture.
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).