Sour Cream Drop Cookies

Name: Sour Cream Drop Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 5 1/2 doz
Ingredients: 2 3/4 cups sifted all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1 cup butter or 1 cup regular margarine; 1 1/2 cups sugar; 2 eggs; 1/2 cup sour cream; 1/2 teaspoon lemon extract; sugar

Submitted by Olha7397

"This heirloom cookie was originally made with homemade sour cream stored in a crock in the basement.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."

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Ready In:: 18mins
Ingredients:: 11
Yields:: 5 1/2 doz

ingredients

2 ³⁄₄ cups sifted all-purpose flour
1 ¹⁄₂ teaspoons baking powder
¹⁄₂ teaspoon baking soda
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon ground nutmeg
1 cup butter or 1 cup regular margarine
1 ¹⁄₂ cups sugar
2 eggs
¹⁄₂ cup sour cream
¹⁄₂ teaspoon lemon extract
sugar

directions

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.

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Reviews

I have been searching for this recipe for some time. My gr-grandma used to make these but my grandma's SILs took all the recipes when she died.. even my grandma (the daughter) got none. So, we've been on the hunt for a number of years. I made these based on what Mom & Grandma told me was in these cookies. I didn't know about the lemon extract--just about the nutmeg. I took them to Mom.. she said this WAS the recipe!! She confirmed with a call to my grandma.. we'll be taking her some of these next visit. So, thank you from an entire family for posting something we've been trying to find for years. Our undying gratitude!! The cookies taste awesome.. had a number of compliments at a Christmas Eve gathering. Have had a number of requests for the recipe.

KristinB
These cookies are tasty! However, we were unable to produce the number of cookies the recipe suggests. Our batch produced 3 doz. cookies about 3" in diameter.

kssonrisa
Search for this recipe finally found it and it's great works good taste good those are Grandma's old fashioned sour cream soft drop cookies thank you

Lois S.
These cookies are very good! I like the light lemon flavor. I used 1/2 splenda and 1/2 sugar to cut down the calories and carbs. I didn't have quite a full half cup of sour cream so I added a little yogurt. My only issue is the nutritional facts seem unreal. 1 cookie is 802.9 calories and 103.3 carbs?? If I believed that I wouldn't have baked them. Would like to know the real values per cookie.

BAsmus
Soft cookie with a delicate lemon taste. The cookies took a little longer than the 8 minutes to cook in my convection oven. This might be the cookie my mother and I have been searching for the past 20 years. My batch made 31/2 dozen 3 inch cookies.

middle river