Sour Cream Drop Cookies

It’s December! While I’m not exactly sure what happened to November, what I do know is that Christmas is quickly coming up on. Usually I am much more on top of things, but I here I sit, with no gifts bought yet, and my tree sitting unassembled in the corner of my living room. So, I figured what better way to get me into the Christmas spirit by baking some cookies?

This recipe actually came from the grandmother of one my college roommates. When we came back from Christmas break one year, her grandmother had sent along dozens of these cookies, packed neatly in Tupperware containers, ready to take shelter in our freezer. Over the next few months, we would take a few cookies out of the freezer, pop them in the microwave for a few minutes and snack on them as we studied. As soon as I tried one, I knew I had to get the recipe from her.

These cookies are super soft and cake like in consistency. The sour cream makes them so moist that they practically melt in their mouth. They can easily be adapted to your tastes, by adding some lemon or orange zest if you prefer a different flavor. I chose to keep them plain this time.

Day 1: Sour Cream Drop Cookies
Yields: About 3 dozen cookies

For the cookies:
1/2 cup butter
3/4 cup light brown sugar
3/4 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda

For the glaze:
1 cup butter (2 sticks)
4 cups powdered sugar
3-4 tablespoons boiling water
1 teaspoon vanilla

Cream together the butter, brown sugar, white sugar, eggs, sour cream and vanilla together until well incorporated. Add in the flour, baking soda and baking powder until combined throughouly.  Chill the dough at least one hour before baking.

Using a cookie scoop or a tablespoon, scoop the dough onto a cookie sheet lined with parchement paper. Bake the cookeis at 400 degrees F for 8-10 minutes. The cookies are done when they begin to brown on the bottom, although they may appear underdone on the top. Let cool before frosting.

To make the glaze: Melt the butter, then add the sifted powdered sugar and vanilla. Add the boiling water, one tablespoon at a time until you reach the desired consistency. The glaze should be thick enough to spread with a spoon, but not run down the sides of the cookies. The glaze will harden on the cookie as it cools.

Source: Adapted from Emily’s grandmother’s recipe.

This entry was posted in Christmas, Cookies. Bookmark the permalink.

6 Responses to Sour Cream Drop Cookies

  1. lovestoeat says:

    YUM! i was looking for a new drop type cookie this year that was easy! yours look great!

  2. jennynoowyn says:

    YUM! I wish I had one of these right now 🙂

  3. Farrah says:

    Freeze them before frosting, I assume? They look great!

    • Chrissy says:

      Actually, you can go ahead and freeze them after frosting them. The frosting hardens a little bit, so just stack them in a tupperware container, using wax paper between layers. You can either let them come to room temperature before eating, or pop them in the microwave for a few seconds. 🙂

  4. I love the 12 Days of Cookies! Great idea

  5. Oh how yummy looking these are!

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