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Snow-Capped Sour Cream Drops

Rated as 4.67 out of 5 Stars

"Mouth-watering sour cream cookies filled with cranberries, chocolate and pecans."
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2 h 10 m servings 209
Original recipe yields 27 servings (54 cookies)


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  1. Cookies: Preheat oven to 375 degrees F. Spray baking sheets with cooking spray; set aside. Combine flour, baking soda and salt in medium bowl; set aside. Beat Fleischmann's and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat just until blended. Gradually add flour mixture alternately with sour cream, beating on low speed after each addition just until blended. Stir in cranberries, white morsels, chocolate morsels and pecans. Cover and chill at least 1 hour.
  2. Drop dough by rounded teaspoons, 2 inches apart, onto prepared baking sheets. Bake 8 to 10 minutes or until centers of cookies are set and edges are browned lightly. Cool on baking sheets 1 minute; transfer to wire racks. Cool completely.
  3. Glaze: Place confectioners' sugar in small bowl. Add milk, a few teaspoons at a time, until glaze is of desired consistency, stirring constantly. Spread a little glaze on top of each cookie. Let stand until glaze is set.


  • Cook's Tips
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Nutrition Facts

Per Serving: 209 calories; 9.8 29.8 2.1 10 90 Full nutrition

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Read all reviews 6
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I liked this cookie and would recommend it for a Christmas tray. The combination of 2 chocolates, pecans, and cranberries went well together as suspected. I used sweetened cranberries and choppe...

I loved this recipe. A very good "Christmas-y" cookie, definitely.

Yummy & festive. I used almond extract in the icing and pistachios instead of pecans...the greenish color on the outside of the nuts looked really pretty with the icing and cranberries.

These are DELICIOUS~~~!!! So easy to put together and very versatile! Any nut would work, raisins, cranberries, chocolate chips, whatever your tastebuds desire! I used Walnuts, Cranberries, ...

We skipped the icing, sweet enough already for our family. Still delicious. I also replaced the margarine with butter. Definitely a keeper.

Very good cookie. I opted not to do the glaze on top, as my family and I don't care for cookies to be too sweet. Perfect as is, without, although I'm sure they might be prettier with it. My c...