Every year for Christmas my Grandma makes these moist, delicious Sour Cream Drop Cookies. Since I was a little girl they have always been my favorite. Sure, there are other wonderful cookies that my family makes, but I really looked forward to these ones. They were soft and iced with a pastel green and pink frosting which made them so pretty. Because I was a girl, I of course always wanted a light pink one! To this day, when I take a bite of one of these cookies it brings me right back to my childhood. These cookies remind me of my family Christmases as a child and that childlike wonderment of the whole season. It was always so magical to me.
Aside from the sweet memories these cookies bring me, they are absolutely fantastic! The sour cream makes these cookies moist and the simple ingredients blended with a hint of nutmeg make them a classic. They are so simple to make and are perfect for dessert or even with a cup of coffee in the morning! 🙂 My grandma still makes these, but I always make at least one batch for my family to enjoy at home. I often bake and freeze these a few weeks before Christmas and then take them out on Christmas Eve when I am preparing my cookie platters. They freeze beautifully and taste freshly baked even when they are taken right out of the freezer. The light pastel icing gives you an old fashioned look and is a nice contrast to the other Holiday cookies that may be on your table. If you’re looking for a simple, yummy cookie recipe to try this year, bake a batch of these for your family. They may even become a favorite of yours as well!
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 tsp. vanilla
- 2 eggs
- 1 1/4 cups sour cream
- 4 cups all purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 3/4 tsp. ground nutmeg
- For the icing:
- 2 cups confectioner's sugar
- 1 tsp. vanilla extract
- 2 Tbsp. or more milk- adding a little at a time
- 1 drop of green food coloring
- 1 drop of red food coloring
Instructions
- Preheat the oven to 400 degrees.
- In your Kitchen Aid Mixer, cream the butter and sugar together until it is light and fluffy.
- Add the vanilla and the eggs and beat together well.
- Sift the dry ingredients into a mixing bowl.
- Alternate adding the sour cream and dry ingredients, stirring together until combined.
- *This dough is sticky, so I like to prepare my baking sheets with parchment paper.
- Take large (1/4 cup) spoonfuls and drop them onto the prepared baking sheets.
- Bake for about 10 minutes or until the top has a slight light golden brown color and they look baked in the middle.
- Remove from the oven and let them cool for 1 minute before removing to a cooling rack to cool completely.
- For the Icing:
- In a small saucepan, mix the confectioner's sugar with the milk (start with a little and add more if needed) and vanilla and whisk together slowly on a low heat.
- You want it to be a thicker/glaze type icing, but not really runny.
- Divide the icing into 2 bowls and add green food coloring to one and ed food coloring to the other and mix.
- I ice my cookies by holding the cookie upside down and dipping it into the icing.
- Makes 3 to 4 dozen cookies depending on how large you make them.
- *To freeze- prepare as usual and store in an airtight container or plastic bag and freeze. Take out of the freezer at least a few hours before you are ready to serve them.
- Enjoy!
*Linking up at VMG206, Nap Time Creations, Table for 7, Ginger Snap Crafts, The Best Blog Recipes, Diana Rambles, Foodie Friends Friday, Crafts a La Mode, 365ish Days of Pinterest, Living Well Spending Less
G’day! beautiful cookies and love your photo, true!
Wish I could try one right now too!
Cheers! Joanne
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Thank you Joanne:)
The cookies look so yummy!
Thank you Jeni!