Daily Archives: October 14, 2017


Whip up these Sweet Potato Sour Cream Drop Cookies, in under 30 minutes. Scroll down to watch me make it.

Sweet Potato Sour Cream Drop Cookies – Recipe

24-26 cookies

Sweet Potato Sour Cream Drop Cookies – Recipe


  • 2 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/4 tsp each ground cinnamon, ginger, nutmeg
  • 1/2 cup margarine or butter at room temperature
  • 1/2 cup cane sugar*
  • 1/2 cup sour cream, at room temperature
  • 1/2 cup sweet potato or mashed pumpkin, at room temperature
  • 2 eggs at room temperature
  • 1 tsp vanilla extract
  • 1 tsp orange zest or omit
  • Cinnamon Sugar
  • 2 tbsp of cane sugar
  • 1 tsp cinnamon
  • Mix together and set aside.


  1. Preheat oven to 375°F/190°C
  2. Mix cinnamon sugar together and set aside.
  3. Cream butter and sugar, for 1 minute.
  4. Add sour cream.
  5. Add eggs beating for 30 seconds or until smooth.
  6. Fold or gently beat in, sweet potato puree, orange zest.
  7. Add flour just until mixed.
  8. Drop by the tbsp onto a prepared baking sheet.
  9. Sprinkle with cinnamon sugar if desired.
  10. Bake for 12-15 minutes or until bottoms are golden brown.
  11. Cool on cookie sheet for 2 minutes. Finish cooling on wire rack.


*If using brown sugar instead of cane sugar, do not pack. Cool completely before storage. Can freeze in a plastic bag or any airtight container, for up to 4 months.

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Previous recipe: Corn & Sweet Potato Chowder

Till next time,