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Sour Cream Drops

 Sour Cream Drops
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
15 ServingsPrep: 20 min. + chilling Bake: 10 min./batch + cooling


  • 1/4 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1/2 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 3 to 4 teaspoons hot water


  • 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.
  • 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

2 of 2

Sour Cream Drops (continued)

Directions (continued)

  • confectioners' sugar, vanilla and enough water to achieve a
  • spreading consistency. Frost cooled cookies. Yield: about 2-1/2
  • dozen.
Nutritional Facts: 2 cookies equals 159 calories, 6 g fat (3 g saturated fat), 24 mg cholesterol, 91 mg sodium, 23 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.