Lemony Sour Cream Drop Cookies Recipes

LEMON SOUR CREAM COOKIES

Lemon Sour Cream Cookies image

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

Ingredients

1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
6 tablespoons unsalted butter, softened
½ cup white sugar
½ cup sour cream
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
½ teaspoon lemon extract

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

SOUR CREAM DROP COOKIES

Sour Cream Drop Cookies image

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

Ingredients

2 ¾ cups sifted all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ½ cups white sugar
1 cup butter
2 eggs
½ cup sour cream
½ teaspoon lemon extract
1 tablespoon white sugar
¼ cup chopped walnuts, or to taste
¼ cup raisins, or to taste

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

SOUR CREAM DROPS

Sour Cream Drops image

MY MOTHER is an excellent baker, and this is her recipe. Whether Mom makes these cookies or I do, they always disappear quickly. Friends rave about them and often ask me to bring them to get-togethers. My young children enjoy all kinds of cookies, but these are their favorites. -Tracy Betzler, Reston, Virginia

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 14

Ingredients

1/4 cup shortening
3/4 cup sugar
1 large egg, room temperature
1/2 cup sour cream
1/2 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
2 tablespoons butter
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
3 to 4 teaspoons hot water

Steps:

In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture and mix well. Chill for at least 1 hour. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 7-8 minutes or until lightly browned. Remove to wire racks to cool. , For frosting, melt butter in a saucepan until golden brown; stir in confectioners' sugar, vanilla and enough water to reach a spreading consistency. Frost cooled cookies.

Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 44mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

GREAT GRANDMA'S SOUR CREAM DROP COOKIES

Great Grandma's Sour Cream Drop Cookies image

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

Ingredients

1 ⅓ cups white sugar
¼ cup shortening
¼ cup unsalted butter, at room temperature
1 cup full-fat sour cream
1 large lemon, zested
2 large eggs
3 ¼ cups all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder

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 DROP COOKIES

Lemon Drop Cookies image

After we'd visited at her house, my sister sent a "care" package for the trip home. Tucked inside were these delightful cookies. Crushed lemon drop candies and grated lemon peel lend to the refreshing taste. -Pat Zimmerman, Midland, Texas

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 3-1/2 dozen.

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 tablespoon half-and-half cream
1 teaspoon grated lemon zest
1-1/2 cups all-purpose flour
1/2 cup finely crushed lemon drops
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and zest. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well. , Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 120 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 97mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

SOUR CREAM DROP COOKIES

Sour Cream Drop Cookies image

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 Drop Cookies

Time 27m

Yield 33

Number Of Ingredients 13

Ingredients

2 ¾ cups sifted all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ½ cups white sugar
1 cup butter
2 eggs
½ cup sour cream
½ teaspoon lemon extract
1 tablespoon white sugar
¼ cup chopped walnuts, or to taste
¼ cup raisins, or to taste

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

SOUR CREAM DROP COOKIES

Sour Cream Drop Cookies image

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.

Provided by Olha7397

Categories Drop Cookies

Time 18m

Yield 5 1/2 doz

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 802.9, Fat 40, SaturatedFat 24.3, Cholesterol 167.2, Sodium 763.9, Carbohydrate 103.3, Fiber 1.7, Sugar 55.5, Protein 9.5

LEMONY SOUR CREAM DROP COOKIES

Lemony Sour Cream Drop Cookies image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 9

Ingredients

2 cups granulated sugar
1 cups shortening
1 units eggs
1 tablespoons lemon peel
1 cups sour cream
3.5 cups sifted
1 teaspoons salt
0.5 teaspoons soda
1 teaspoons baking powder

Steps:

Cream together sugar and shortening until fluffy. Add egg and grated lemon peel; beat well. Mix in sour cream. Sift together flour, salt, soda and baking powder; add to first mixture and mix well.
Drop by rounded teaspoonfuls on ungreased baking sheets. Flatten slightly with bottom of glass dipped in granulated sugar. Press in a pecan or walnut half, or a few raisins, if desired. Bake at 375 degrees for 12 to 15 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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