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 Desserts Cookies Drop Cookie Recipes
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
LEMON SOUR CREAM COOKIES
Sour cream cookies with a lemon twist. These are a big hit in my family and I hope they will be as well in yours. These cookies are similar to miniature cakes. Delish!
Provided by Emily's Delicious Delectables
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
- Combine flour, baking soda, and salt in a small bowl.
- Cream butter in a large bowl with an electric mixer on medium speed. Gradually add sugar and beat until light and fluffy. Beat in sour cream, lemon zest, vanilla extract, and lemon extract. Reduce speed to low; beat in dry ingredients just until blended.
- Drop tablespoonfuls of dough on the prepared cookie sheets, spacing them 1 inch apart.
- Bake in the preheated oven until cookies are set and edges are golden, 10 to 12 minutes. Cool for 1 minute. Use a wide metal spatula to transfer the cookies to wire racks to cool completely.
Nutrition Facts : Calories 71.6 calories, Carbohydrate 8.4 g, Cholesterol 9.7 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 40.4 mg, Sugar 4.2 g
MOM-MOM BESSIE'S SOUR CREAM COOKIES
These easy Christmas cookies are so soft and fluffy they will amaze you. Usually, cookies deflate a little after they cool... but not these little cookies. They fluff up and hold their shape. The cookie is lightly sweet so topping them with sugar sprinkles, cinnamon sugar or light icing is perfect. You need to try these unique...
Provided by Susan Bickta
Categories Cookies
Time 55m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350 degrees F. Line a cookie sheet with parchment cooking paper. Set aside.
- 2. In a large bowl, combine the butter and sugar. Mix well.
- 3. Add the eggs and beat by hand until well combined.
- 4. Add the sour cream and vanilla and mix well. (Mixture will be very runny.)
- 5. Add the flour, salt, baking soda, and baking powder.
- 6. Mix well by hand.
- 7. Drop by teaspoonfuls onto prepared cookie sheet, about 1 1/2 inches apart.
- 8. Sprinkle GENEROUSLY with cinnamon sugar or colored sugar for holiday preparation.
- 9. Bake for 10-15 minutes or until cookies are browned around the edges.
- 10. Transfer to a wire rack to cool. Store in an airtight container.
- 11. HINT: These cookies rise a lot!! Make sure to sprinkle generously with sugar and leave enough space between on cookie sheet. Amount of sugar called for in the recipe for decoration is approximate.
M&M SOUR CREAM COOKIES
Make and share this M&m Sour Cream Cookies recipe from Food.com.
Provided by podapo
Categories Drop Cookies
Time 30m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Combine dry ingredients, set aside.
- Cream margarine, and sugars until light and fluffy.
- Add sour cream, egg and vanilla.
- Mix.
- Add in the flour mixture a little at a time until combined.
- Fold in the M&M's.
- Drop by teaspoonful onto greased cookie sheet and bake 10-12 minutes at 350.
- Cool on pan slightly then transfer to cooling rack.
Nutrition Facts : Calories 156.7, Fat 7.3, SaturatedFat 4.5, Cholesterol 21.3, Sodium 100.4, Carbohydrate 21.4, Fiber 0.5, Sugar 12.9, Protein 1.6
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