Sour Cream Drop Cookies (Brown Sugar Dough)
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
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.
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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