Old Fashioned Sour Cream Drop Cookies with Brown Butter Frosting are a unique and delicious sugar cookie. So much easier than rolling and cutting out cookies, but still just as fun to eat. The unique flavor and texture from the sour cream in the recipe is perfectly complemented by the slightly caramel flavor of the brown butter frosting. The perfect Christmas cookie for Santa or to add to a treat plate.
I got this Old Fashioned Sour Cream Drop Cookies with Brown Butter Frosting recipe from my friend, Nicole. What she made them for, I can’t remember. I just remember begging her for the recipe. 🙂 A few months later, she brought the recipe to me along with a plate of cookies when my fourth child was born–one of my favorite memories from that time.
The frosting on these Old Fashioned Sour Cream Cookies is delicious and fun to make but can be a little challenging to spread. It has a different consistency than regular frosting. One of my kids told me it looked like playdough on top of the cookies. HA! Well, it sure didn’t stop anyone from eating them! I can’t wait for you to try these fun cookies. Make sure you add them to your holiday baking this year. They are perfect to take to a Christmas cookie exchange. And if you need more cookie ideas for the holidays or any time, here are some of my favorites.
Delicious Cookie Recipes:
- Chewy Gingersnap Cookies
- The Best Classic Snickerdoodle Cookies
- Knock-off Swig Sugar Cookies
- Holiday Snowball Cookies
- Awesome Double Chocolate Cookies
- Soft and Chewy Chocolate Chip Cookies
- Grandma’s Monster Cookies
- The Best Banana Cookies
- Better Than the Bakery Peanut Butter M&M Cookies
How to Make Old Fashioned Sour Cream Drop Cookies with Brown Butter Frosting
Tips for making Old Fashioned Sour Cream Drop Cookies with Brown Butter Frosting:
- Use shortening, if you have it. In the recipe, I tell you to use shortening or butter, but they puff better and have a different consistency if you use shortening. Don’t get me wrong. They still taste great with butter, but if you have shortening, use it in these cookies.
- Use a small cookie scoop (1 1/2 tbsp capacity) to scoop out the dough. A cookie scoop is much easier than using two spoons to place the drops of dough on the cookie sheet.
- Don’t overbake. Watch for the edges to be lightly golden brown, and touch the top of one cookie to make sure it isn’t doughy. The cookie should just barely spring back, if touched. It will stay indented when touched, if it’s not done.
- The frosting will not be smooth like traditional frosting. It can be tricky to spread. If the frosting is extra flaky or hard to spread, add 1-2 tbsp of VERY hot water and whisk it in.
- Store cookies in an airtight container and separate with layers of wax paper.
- Cookies can be frozen for up to 3 months, if in an airtight container or Ziploc bag.
- These cookies taste even better the second day!
- ½ cup shortening or softened butter, shortening is preferred.
- 1½ cups granulated sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2¾ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 8 tbsp butter
- 2 cups powdered sugar
- 1 tsp vanilla
- Preheat oven to 400 degrees.
- Prepare cookie sheet with cooking spray, a silicone mat or parchment paper. Set aside.
- With a hand mixer or in a stand mixer, cream together the shortening and sugar for one minute.
- Add eggs, sour cream and vanilla. Mix until blended in.
- Add flour, baking powder, baking soda and salt. Mix until incorporated, but do not over mix.
- Cover and refrigerate for at least one hour or as long as overnight.
- Use a cookie scoop to drop cookies 2 inches apart onto the prepared cookie sheets.
- Bake at 400 degrees for 8-10 minutes or until edges are lightly browned.
- Remove from cookie sheet and cool on wire cooling racks.
- FROSTING DIRECTIONS
- Place butter in a small sauce pan and cook over medium heat until melted and browned. Careful not to over brown. You want to see little brown specs on the bottom of your pan. Remove from heat.
- Whisk in first the vanilla and then powdered sugar.
- If frosting is very thick or flaky, add 1-2 tbsp VERY hot water for a smoother consistency.
- Frost cookies. You can frost them while they are still slightly warm.
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