Sour Cream Drop Cookies

This post for Sour Cream Drop Cookies is sponsored on behalf of #ChristmasCookiesWeek. The generous sponsors, YumGoggle, Sprinkle Pop, Silpat, and Adams Extracts have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

Sour Cream Drop Cookies are an old-fashioned soft cookie recipe that I found in one of my Mom’s tattered cookbooks. These easy to make drop cookies are tender and delicious. They are not too sweet, so the addition of an icing does not cause overkill on the sugar spectrum. Top these off with some festive sprinkles and make these a fun treat for the holidays!

Sour Cream Drop Cookies

I love to cook and bake with Mom whenever I go home. Every October when I go there for Dad’s birthday, I pack up my photography kit and bring it along so I can document recipes we are making.Sour Cream Cookies

As you can see from the cookbook photo above, these cookies have been around for quite some time! I knew that with the sour cream in the dough these would be light and soft so I went with this recipe.

Sour Cream Drop Cookies

The original recipe called for shortening. I rarely use shortening anymore, if at all. I always use real butter in all my cookie recipes I make nowadays. It might change the cookie a little but not much.

Sour Cream Cookies

What I loved about these Sour Cream Drop Cookies were the fact I did not have to roll and cut them out! I used a cookie scoop and just scooped the dough and placed them on the Silpat. 

Sour Cream Drop Cookies

As you can see in the photo above, they have a smooth top, are slightly puffed, and nicely browned edges! This made the cookie a little crispier on the edge while the inside was super soft and tender!

Sour Cream Drop Cookies

This Sour Cream Drop Cookie recipe also rendered a large batch of cookies, which was a good thing because my Dad was sitting at the bar on the other side of the kitchen watching and waiting intently to grab some as they came out of the oven!

Sour Cream Drop Cookies Icing

The recipe for these drop cookies did not include an icing recipe. I made a frosting that I use all the time whenever frosting cookies and used vanilla as the flavoring in the frosting. You can leave them naked, make your own frosting, or for convenience, buy frosting already made at the store.

Sour Cream Drop Cookies

Sour Cream Drop Cookies

Tips for getting great results with your old-fashioned Sour Cream Drop Cookies

  • Make sure the butter and eggs are at room temperature. Sit them out at least 30 minutes prior to mixing.
  • Don’t skip sifting the flour. I feel this step definitely made the cookies smoother!
  • The Silpat is an amazing way to bake your cookies with no need to grease the pan. They come off with no trouble at all, and it is reusable! I highly recommend this product!
  • Have fun! These are a great cookie to get creative with and decorate to add to your festive cookie tray!
Sour Cream Drop Cookies

Sour Cream Drop Cookies

Sour Cream Drop Cookies are an old-fashioned soft cookie recipe that I found in one of my Mom's tattered cookbooks. These easy to make drop cookies are tender and delicious.
5 from 2 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Keyword: baking, Cookies, Holiday Recipe, Old Fashioned Cookie, Soft Cookie Recipe, Sour Cream Cookie
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 72 cookies
Calories: 106kcal


  • 1/2 cup butter
  • 1-1/2 cups brown sugar
  • 2 large eggs
  • 2-1/2 cups all-purpose flour sifted
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1 tsp vanilla


  • Mix together butter and brown sugar until creamy.
  • Add eggs, one at a time, mixing well after each addition.
  • Sift together flour, salt, baking powder, and baking soda.
  • Mix together sour cream and vanilla extract.
  • Add flour and sour cream to butter/egg mixture. Do this by adding 1/2 cup flour at a time and alternating with a little bit of sour cream until all ingredients are added and batter is blended.
  • Drop by tablespoons onto cookie tray lined with silpat.
  • Bake at 350 degrees for 7-10 minutes, or until cookies are just browned around the edges and no longer wet on the top.
  • Cool completely and frost and decorate if desired.


Nutrition Information does not include frosting.
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health need


Serving: 2cookies | Calories: 106kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 66mg | Sugar: 9g

#ChristmasCookiesWeek Friday Recipes

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


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  5. Cindy December 10, 2018 at 9:22 pm - Reply

    I’ll bet sour cream makes these so moist!

  6. Wendy Klik December 11, 2018 at 9:48 am - Reply

    These little drop cookies are wonderful. I love the addition of sour cream to cookie batter.

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  9. Anonymous October 17, 2019 at 4:27 pm - Reply


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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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