baking · cooking · Dessert · My Mother's Kitchen

My Mother’s Kitchen: Sour Cream Raisin Cookies

I recently received a package of goodies from Green Valley Organics and in it was containers of their lactose free sour cream. The sour cream has a lovely, creamy smooth and pourable consistency. Best of all, it has no thickeners or odd ingredients. You should be able to find it at food co-op’s and upscale grocery stores. A neat find for those who don’t tolerate lactose well but miss having real dairy products.

I got to thinking about one of my Mom’s favorite cookies – Sour Cream Raisin – and how I hadn’t had one in maybe 15 years. So why not make a batch of them for my guys? Perfect for a rainy and blustery day while the baby slept!

Sour Cream Raisin Cookies


  • 1 cup butter (2 sticks)
  • 1½ cups granulated sugar
  • ½ cup Egg Beaters® or 2 eggs
  • 1 cup sour cream
  • 1 tsp pure vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup raisins
  • ½ cup granulated sugar
  • 1 tsp ground cinnamon


In a stand mixer beat the butter and sugar together until light and fully mixed. Add in the eggs on slow and then the vanilla and sour cream, beating till smooth.

Combine the flour, baking powder, soda and salt, add to the wet on low, beat till smooth. Add the raisins and beat in quickly.

Chill the dough for at least an hour.

Preheat the oven to 375° and line cookie sheets with parchment paper.

In a shallow bowl stir the remaining sugar and cinnamon together. Make 1 Tablespoon sized balls (I use a 1 Tablespoon Disher), drop and roll in the sugar and place 12 balls on each tray.

Bake for 10 to 13 minutes, until golden. Let cool on racks.

Makes about 56 cookies, which freeze well.

FTC Disclaimer: We received product samples for potential review.

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