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Nutritional Info
  • Servings Per Recipe: 64
  • Amount Per Serving
  • Calories: 127.5
  • Total Fat: 5.4 g
  • Cholesterol: 23.5 mg
  • Sodium: 89.4 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 0.3 g
  • Protein: 1.3 g

View full nutritional breakdown of Sour Cream Drop Cookies (Brown Sugar Dough) calories by ingredient
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Sour Cream Drop Cookies (Brown Sugar Dough)

Submitted by: MLHALF
Sour Cream Drop Cookies (Brown Sugar Dough)

Introduction

This recipe comes from a handwritten card in my Mom's old recipe file. It was very similar to one I found online and added the 'Penuche' like icing from there. With the icing, these will definitely settle a sweet tooth! (not light, but not bad for a large (and delicious!) cookie) This recipe comes from a handwritten card in my Mom's old recipe file. It was very similar to one I found online and added the 'Penuche' like icing from there. With the icing, these will definitely settle a sweet tooth! (not light, but not bad for a large (and delicious!) cookie)
Number of Servings: 64

Ingredients

    Cookies
    2 cup Brown Sugar, packed
    1 cup Butter, unsalted (softened)
    3 large Eggs
    1 cupSour Cream
    1 tsp Vanilla Extract
    1 tsp Salt
    1 tsp Baking Soda
    3 tsp Baking Powder
    4 cup flour, unbleached all-purpose

    Icing (optional):
    1/2 cup Butter, unsalted
    1 cup Brown Sugar, packed
    1/4 cup Milk (regular or canned-evaporated)
    1 3/4 cup Powdered Sugar, unsifted

Directions

Preheat oven to 400 degrees
Cream together Brown Sugar and Butter. Add Eggs, Sour Cream and Vanilla. Sift together Salt, Baking Soda, Baking Powder & Flour and stir in to combine.
Chill dough for at least 1 hour

For large cookies (~3") drop by large (~ 2 tblsp) scoop on ungreased baking sheet or silpat. Bake for 8-10 min until the tops are just browned. Recipe makes 5 Doz+ large cookies*
For smaller cookies use teaspoon or small cookie scoop, makes 8-9 Doz smaller cookies.

ICING:
Melt 1/2 cup butter, add 1 cup brown sugar packed. Boil over low heat for 2 minutes stirring constantly. Stir in 1/4 cup canned milk. Stir until it comes to a boil. Cool to lukewarm. Gradually add 1 3/4 to 2 cups powdered sugar. Beat until spreading consistency. If icing becomes stiff add a little hot water.

* Nutritional information is for large cookies WITH icing.

Number of Servings: 64

Recipe submitted by SparkPeople user MLHALF.






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