Sunday, July 6, 2014

Sour Cream Drop Cookies

These cookies have a hint of nutmeg {one of my all time favorite spices} and a light, cakelike texture making them a great partner for an afternoon cup of tea. I make these when I need one of those international coffee moments, that we all need from time to time....when life stresses you out and all you want to do is call Calgon to take you away, make these cookies instead!


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 cup unsalted butter, {1 stick}, softened
  • 1 cup plus 2 tablespoons raw sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup sour cream


  1. Preheat oven to 400 degrees. Grease a large cookie sheet.
  2. In a medium bowl, combine four, baking powder, salt, baking soda, and nutmeg.
  3. In a large bowl, with mixer on medium speed, beat butter and 1 cup sugar until creamy, occasionally scraping bowl with a spatula.
  4. Beat in egg and vanilla, then sour cream, until well combined.
  5. On low speed, beat in flour mixture, just until blended, occasionally scraping bowl.
  6. Drop dough by rounded measuring tablespoons, 2-inches apart, on prepared cookie sheet.
  7. Sprinkle lightly with some of the remaining sugar.
  8. Bake until edges are lightly browned, 10 to 12 minutes.
  9. With a wide metal spatula, transfer cookies toa wire rack to cool.
  10.  Repeat with remaining dough and sugar.
  11. Store cookies in cookie jar up to 1 week.