For optimal tenderness, enjoy the cookies the same day they are baked. These cookies freeze beautifully! Thaw them at room temperature for about an hour before serving. Feel free to experiment with other citrus zests or a touch of vanilla extract for different flavor variations.
Great Grandma's Sour Cream Drop Cookies
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME25 mins
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SERVING24 People
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VIEWS15
Delight in these exquisitely tender Sour Cream Drop Cookies, reminiscent of a bygone era. Infused with the bright zest of lemon, these little cakes offer a perfect balance of sweetness and tang, creating a delightful treat that's ideal on its own or as a base for delectable whoopie pies.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol25 mg
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Fiber1 g
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Protein3 g
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Saturated Fat3 g
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Sodium116 mg
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Sugar11 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400°F (200°C). Line two baking sheets with parchment paper. (5 minutes)
02
StepIn a stand mixer, cream together the sugar, shortening, and softened butter on medium-high speed until light and fluffy. (1 minute)
03
StepReduce the mixer speed to low and blend in the sour cream and lemon zest until just combined. Add the eggs one at a time, mixing until each is incorporated, scraping down the sides of the bowl as needed. (3 minutes)
04
StepIncorporate flour, salt, baking soda, and baking powder until just combined, ensuring not to overmix the batter. (2 minutes)
05
StepDrop heaping tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. (5 minutes)
06
StepBake in the preheated oven until the tops are puffy and spring back when lightly touched, and the edges are lightly golden. (10 minutes)
07
StepTransfer the cookies to a wire rack to cool completely.
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Haskell Padberg
Jun 19, 2025My family loved these! They were so easy to make, and the texture was perfect.
Joanne Kohler
Jun 15, 2025These cookies are amazing! The lemon zest adds such a bright flavor.
Liliane Gleason
May 25, 2025I froze half of the batch, and they were just as good after thawing. Great recipe!