Sour Cream Drop Cookies
Soft, fluffy, and irresistibly tender, Sour Cream Drop Cookies are the perfect blend of simplicity and decadence. These easy-to-make cookies boast a pillowy texture thanks to the addition of tangy sour cream, which pairs beautifully with hints of vanilla for a delicate sweetness. With just 15 minutes of prep time, these classic drop cookies are made by mixing a straightforward batter of all-purpose flour, butter, eggs, and sour cream, then baked to golden perfection in under 12 minutes. Whether you enjoy them plain or with a light dusting of powdered sugar, these cookies are ideal for any occasion—from casual afternoon snacks to holiday dessert trays. Perfect for beginners and seasoned bakers alike, this timeless recipe delivers melt-in-your-mouth results every time.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 units large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 0.25 cup powdered sugar (optional, for dusting)
Instructions
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Use a tablespoon or a small cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges and set in the center.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the cooled cookies with powdered sugar before serving.
Nutrition Facts
Calories |
3454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 3204 mg | 139% | |
| Total Carbohydrate | 480.8 g | 175% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 248.4 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 429 mg | 33% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 503 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
