Recipes, Snacks, Sweets

Orange-Sour Cream Drops Recipe

December 5, 2010
These scone-like cookies are a specialty of my grandmother, especially at Christmas time. The last couple of years she just hasn’t had the motivation she used to, and at 87 I would say she has every right. I’ve proudly taken oven the reigns as the Orange Cookie Queen, much to the pleasure of my father who last year had the audacity to steal some of my grandmother’s stash because I only sent him a measly dozen!

I have to admit, I’ve made a couple of adjustments to the recipe. I use butter instead of margarine and sour cream in place of the “soured milk”. I even added orange marmalade to the dough. When she tasted them last year she said, “Mmmm, these are good what did you do different?”
“Nothing,” I responded.
“But they look different,” she insisted.
“I think it’s just the microplane I used to grate the oranges with,” I replied.
“Hmmm,” she said.
Do you think she bought it? No, I don’t think so either.

Orange-Sour Cream Drops Recipe

Yield: 6 Dozen Cookies

A scone-like cookie rich with sour cream, orange zest, and fresh-squeezed orange juice and topped with an orange juice icing.


  • 5 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 12 ounces (3 sticks) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 8 ounces sour cream
  • Juice and zest of 2 oranges
  • 1/2 cup orange marmalade
  • For the Frosting:
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • Juice and zest of 1 orange
  • 4 to 6 cups powdered sugar, sifted


  1. Heat oven to 350°F and arrange rack in the middle. In a large bowl, whisk together flour, baking soda and salt. 
  2. Combine butter and sugar in the bowl in the bowl of a mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy and sugar is dissolved, about 4 minutes. Add eggs and continue beating on medium until combined.
  3. Add sour cream, orange zest, juice, and marmalade and beat until combined. Stop mixer and scrape down sides and paddle with a rubber spatula. Add flour mixture and beat on low until incorporated. 
  4. Drop by tablespoons onto an ungreased cookie sheet and bake for 10 to 12 minutes or until the bottoms are just beginning to brown. Let cool for a couple of minutes, then remove to a rack to cool completely. 
  5. For the Frosting:
  6. Combine butter, orange juice and zest in the bowl of a mixer fitted with the paddle attachment and beat until combined. Add 2 cups of the powdered sugar and beat until incorporated. Add more, a 1/2 cup at a time if needed—frosting should be thick, but still spreadable. 
  7. Once cookies are cool, frost and serve immediately or can be frozen for up to 1 month.

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  • Amy March 4, 2011 at 6:29 pm

    Thank you for participating the Smackdown Battle. Best of luck to you. These Orange Sour Cream Cookies look and sound amazing! Wonderful choice to submit these cookies for the contest.

    If you haven’t done so, please sign up as a follower on my blog so you won’t miss out on the winner announcement and new posts. Have a wonderful day!


  • Michelle Rittler @ Taste As You Go December 16, 2015 at 2:55 pm

    Thanks for allowing me to feature your recipe in my round-up of 60 Ultimate Cookie Exchange Recipes on Taste As You Go. Happy Holidays!

    • Kate Ramos
      Kate Ramos December 16, 2015 at 3:59 pm

      Fantastic Michelle! Those are my absolute favorites. Merry Christmas to you!