I love Christmas cookies. Like SERIOUSLY love. It’s about more than the cookie, though– it’s about the nostalgia and the flavors you only associate with the holidays. My mom and I used to make these sour cream drop cookies as part of our Christmas cookie arsenal when I was a kid. They are simply delightful, but of course, they’re also loaded with carbs and sugar.
Enter the grain free sour cream drop cookie. Oh. My. Goodness. I couldn’t have asked for these to come out better than they did. They are amazing, and the flavor– and even the texture– is spot on. My husband and daughter at them up. I ate them up. They were eaten up, plain and simple.
If you’ve never had a sour cream cookie, you’re in for a real treat. They’re super delicate, fluffy, airy cookies that are like little pillows of heaven. They’re topped with just a tiny bit of icing, and they’re not sickeningly sweet, but they’re perfectly sweet at the same time. There is a hint–just a tiny hint–of nutmeg in the cookie dough. It’s non-negotiable! Trust me! It’s what really gives this delicious cookie that “oh my, this is delicious, but I can’t quite put my finger on it” flavor that makes them so amazing.
Sifting your flours is critical here for the light, fluffy cookie texture. It makes a huge difference.
With that said, I now have a little Christmas story to share. Yesterday my hubby and my daughter and I were at a thrift store in the late evening. The lines were very long because Wednesdays are their weekly “half off all clothing” day, and it’s always busy there on that day. The only thing that caught my eye was a vintage Christmas tree cookie jar for five bucks, so I stood in line to get it. In fact, we stood in line for about 15 minutes. While we were standing there (and while I was getting a little impatient because it seemed as if the cashiers were going intentionally slowly), I made a quiet comment to my husband about an item in the cart of the woman in front of us.
“That snowman plate is cute,” I said. I collect snowmen things, and she had an adorable snowman-shaped plate in her cart amongst her other things. The whole comment took about two seconds, and it wasn’t meant for her to hear. I only said it in passing. We were simply making small talk while we waited.
After waiting several more minutes, we watched the cashiers take a painstaking amount of time ringing other customers’ orders, including the woman in front of me. I was becoming very impatient, making quiet comments under my breath about the ridiculous amount of time the transaction was taking (and taking mental notes of the woman in front of me, who was now in the checkout lane and, in my eyes, shooting me dirty looks because of my obvious sour attitude). Finally, we were called up to the next cashier.
Just as I was wrapping up my transaction, the cashier in the lane next to me handed me a package. It was the snowman plate, wrapped in paper and all bagged up–clearly paid for.
“The woman in my line asked me to give this to you and to tell you Merry Christmas.”
|The snowman plate that was given to me by a stranger being put to good use.|
The woman must’ve instructed the cashier to wait until she left to present me with the gift, because by the time I was given it, she was gone. Being a true girl, tears flooded my eyes. And then tears flooded the cashiers’ eyes. I didn’t know what to say, other than, “oh my gosh, that is so sweet! what a wonderful gesture!”
I felt so silly standing there weeping over an eight dollar snowman plate. But that woman had given me a gift that was so much bigger than a plate. She gave me that wonderful, warm feeling of Christmas that I haven’t had since I was a kid. Her small gesture touched my heart in the deepest of ways. The cookies in this recipe are pictured on that very plate, which I will keep for the rest of my life. 🙂 And of course, I will pay it forward. Random acts of kindness are so wonderful–even the small ones.
Sour Cream Drop Cookies
1 1/2 C almond flour, sifted
1 T coconut flour, sifted
1 C sweetener (I used Ideal)
2 T butter, softened
2 T non-hydrogenated palm shortening (I use this kind, which is available at Target and online)
1/2 C sour cream
3/4 tsp. vanilla extract
1/2 tsp. xanthan gum (optional)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Pinch of nutmeg (important!)
1. Preheat oven to 350 degrees and grease a baking sheet or line one with parchment paper.
2. In a large bowl, cream together the butter and shortening. Add in sweetener and vanilla extract and cream until smooth.
3. Add in egg and sour cream and beat until well incorporated.
4. Add in xanthan gum, baking soda, baking powder, salt and nutmeg (just a tiny pinch!). Beat again until incorporated.
5. Add in sifted flours and mix again until a smooth dough is formed.
6. Let the dough sit at room temperature for about ten minutes. It will slightly thicken.
7. Drop by heaping tablespoonfuls onto greased baking sheet about two inches apart.
8. Bake for approximately 10-12 minutes or until the cookies turn an ever-so-slight golden brown around the edges. Careful: you don’t want these to brown too much!
9. Leave cookies on baking sheet for five minutes, then remove to a cooling rack.
10. Allow cookies to cool, then ice with sugar free cookie icing (recipe follows) and sprinkles, if desired.
Sugar Free Cookie Icing
In a small bowl, melt two tablespoons of butter or non-hydrogenated palm shortening. Add in a tiny pinch of salt (about 1/8 tsp.) and a teaspoon of vanilla extract and whisk well. Sift 2/3 C of powdered sweetener (xylitol or erythritol, such as Swerve, are good choices, and powdered maltitol will do in a pinch). Whisk the sweetener and fat together until a smooth consistency is reached, then add in food coloring (if desired) and one tablespoon of warm water. Continue to whisk and whisk until it’s smooth and icing consistency. Use a spatula to spread icing and top cookies with sprinkles, if desired. Icing will harden at room temperature in about 45 minutes and will keep at room temperature for about one week.
NUTRITION (1/20th of recipe, iced): 97 calories, 2.5 g carbs, 1 g fiber (1.5 g net carbs), 9 g fat, 2 g protein