Non-Dairy Frosted Sour Cream Drops

Brynie Greisman Brynie Greisman
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I first made these for my son’s aufruf kiddush. My friend R., who’s a professional baker herself, deemed them the best cookie she ever tasted. I’m really excited to share them with all of you. Personalize them with toppings of your choice. They’ll become your favorite as well.

1h 45m 12
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Egg, Wheat, Soy

Directions

Prepare the Sour Cream Drops

  1. In a large mixing bowl, cream margarine and sugar together. Add egg, sour cream, and vanilla, and beat until light and fluffy.

  2. Add flour and remaining ingredients and combine well. Place dough in a plastic bag and refrigerate for at least one hour.

  3. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Form into balls and place on baking sheet lined with Gefen Parchment Paper. Bake for 10 minutes, until lightly browned. Cool before frosting.

  4. For frosting, melt margarine in a plastic bowl in the microwave. Stir in confectioners’ sugar, vanilla, and enough liquid to achieve a spreading consistency

  5. Spread a small amount on the center of each cookie. Dip into the topping of your choice before the frosting hardens.

Credits

Tips:

If you like a lot of frosting on your cookies, double the amount of frosting. When serving at a special event, use a variety of toppings. To serve, line up cookies with the same topping in rows. It looks really attractive on a platter.

Description:

Photography: Hudi Greenberger

Food Styling: Janine Kalesis
Assisted by Simmy Horwitz

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1 Comment

Esther Weiner •

1) Do I double all ingredients, including eggs, baking powder, etc. if I want to double this recipe?
2) how firm should this batter be?
Thanks

Goldy G Kosher.com Team •
Reply to Esther Weiner

Double everything besides the salt! The dough just needs to be mixed the way the instructions say!