Sour Cream Drops Recipe
Sour Cream Drops Recipe photo by Taste of Home

Sour Cream Drops Recipe

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5 9 11
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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
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES:15 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES: 15 servings


  • 1/4 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 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
  • 2 tablespoons butter
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 3 to 4 teaspoons hot water

Nutritional Facts

2 each: 159 calories, 6g fat (3g saturated fat), 24mg cholesterol, 91mg sodium, 23g carbohydrate (14g sugars, trace fiber), 2g protein


  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. Chill for at least 1 hour.
  2. 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.
  3. For frosting, melt butter in a saucepan until golden brown; stir in confectioners' sugar, vanilla and enough water to achieve a spreading consistency. Frost cooled cookies. Yield: about 2-1/2 dozen.
Originally published as Sour Cream Drops in Reminisce January/February 1996, p47

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jan. 5, 2014

"These are wonderful cookies. They have a cake-like texture, soft , nice and delicious. The icing make them even more irresistable. Very highly recommended!!"

Reviewed Nov. 17, 2011

"These cookies are great! Very nice texture, and the frosting is just right--not too sweet. Very easy to make. These are my son's favorite cookie, and he is a picky eater. I doubled the ingredients for the frosting so that there was enough for all the cookies. I will make this recipe again."

Reviewed Oct. 10, 2011

"The first time I made these cookies my husband thought they looked like buttered biscuits. He kept asking me where the cookies where. After I went over and pointed them out he tasted them. Between him and my 2 children none where left for friends. They are very good. I make them several times a year and always get requests."

Reviewed Dec. 30, 2010


Reviewed Nov. 2, 2010

"Use a generous portion of baking soda and powder. Refridgeration is not needed before baking if all of the flour mixture is added at once. Must double or triple the icing recipe to get the generous portions shown in model picture. Otherwise fast & easy to make."

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