Frosted chocolate sour cream drops are a soft, cake-like chocolate drop cookie frosted with a chocolate fudge frosting.
Drop cookies, like these chocolate sour cream drops, have been and still are one of the most popular type of cookie to make and for good reason – they are simply easy to make! The dough is simply scooped right onto a baking sheet from a table spoon or cookie scoop and then baked. No rolling, cutting or molding necessary! In a copy of an old 1950’s farm cookbook, drop cookies are described as “the easiest type of cookie to make next to bar cookies and fill more cookie jars than any other kind of cookie and are famous in country kitchens.”
Frosting vs. Icing
The topping on this cookie for this recipe is referred to as frosting but there are some cookie recipes that use the term icing instead. How are they different? Well, here in the U.S. the two terms are used interchangeably quite often, but are actually technically not the same. Frosting is thicker than icing and includes different variations like buttercreams and old-fashioned boiled ones like the fudge frosting used to top these cookies. Icing is used more as a glaze or used to drizzle on cookies, cakes and other baked goods.
About this Recipe
This recipe is adapted from a farming cookbook of my Grandma’s that dates to the 1950’s. The first time I made these cookies I did not have baking chocolate on hand as the recipe called for; only baking cocoa. After making these cookies several times with baking chocolate as the original recipe indented, I decided the rich cocoa powder made them even more chocolatey so I adjusted the other ingredients in this recipe to accommodate for it. Old-fashioned recipes use natural process cocoa (the most common type you can buy at the grocery store) and not Ductched cocoa, so be sure to use natural process cocoa. The sour cream in these cookies brings the soft, moist texture and works best if you are using full-fat sour cream.
The boiled fudge frosting that tops these cookies is incredibly fudgy and makes these cookies almost seem like you are eating a piece of cake. The frosting is quick to make but has to be spread quickly before it sets. If your frosting ends up being too stiff after adding the powdered sugar, you can thin it out with additional cream or half and half until you get a thin enough consistency to spread it.
Tips for Frosted Chocolate Sour Cream Drops
- A small sized cookie scoop works best to get the desired size of cookie
- If your frosting ends up too thick, you can thin it out using cream or half and half
- Use frosting right away before it sets
- Store cookies in an airtight container for up to 72 hours
- Freeze cookies in an airtight container for up to 4 weeks
Frosted Chocolate Sour Cream Drops
- mixing bowls of various sizes
- baking sheet lined with silicone baking mat or parchment paper
- small cookie scoop
- medium sized saucepan
For the cookies:
- 6 tbsp cooca powder
- 1 1/2 cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar packed
- 1 large egg
- 1/2 cup sour cream
- 1 tsp vanilla extract
For the frosting:
- 1/2 cup granulated sugar
- 2 tbsp cocoa powder
- 1 tbsp light corn syrup
- 1/4 cup heavy cream or half and half
- pinch of salt
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
For the cookies:
- Sift or whisk cocoa powder, flour, baking powder, baking soda and salt.
- In a separate mixing bowl, cream butter and brown sugar.
- Add in egg, sour cream and vanilla.
- Slowly add in dry ingredients, a little at a time and mix until just combined.
- Using a small cookie scoop, scoop dough onto a baking sheet lined with parchment paper or a silicone baking mat.
- Bake @ 375°F for 8 minutes, or until set. Allow to cool on baking sheet for about 2 minutes, then move to wire rack to finish cooling. Frost when cooled.
For the frosting:
- Combine all ingredients except for vanilla and powdered sugar in medium sized saucepan over medium heat.
- Bring to a full boil and cook 2 minutes, stirring occasionally.
- Remove from heat and stir in vanilla.
- Allow to cool to lukewarm, then add powdered sugar. Use immediately.
- If frosting is too thick, thin it out with additional cream or half and half
- Cookies will keep in an airtight container for up to 3 days
- Cookies will freeze well if in an airtight container for up to 4 weeks