Chocolate Drop Sugar Cookies

Sugar cookies are a classic favorite around the holidays, but try making this recipe for any occasion. These cookies are easy enough to bake with kids.

Ingredients

	Amount Per Serving	% DV *
Calories	210
Calories from Fat	100
Total Fat	11 g	17% DV
Saturated Fat	7 g	35% DV
Trans Fat	0 g
Cholesterol	45 mg	15% DV
Sodium	200 mg	8% DV
Total Carbohydrates	26 g	9% DV
Dietary Fiber	1.0 g	4% DV
Sugars	13 g
Protein	3 g
Vitamin A		6% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		10% DV

Amount Per Serving

% DV *

Calories

210

Calories from Fat

100

Total Fat

11 g

17% DV

Saturated Fat

7 g

35% DV

Trans Fat

0 g

Cholesterol

45 mg

15% DV

Sodium

200 mg

8% DV

Total Carbohydrates

26 g

9% DV

Dietary Fiber

1.0 g

4% DV

Sugars

13 g

Protein

3 g

Vitamin A

6% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

10% DV

	Amount Per Serving	% DV *
Calories	210
Calories from Fat	100
Total Fat	11 g	17% DV
Saturated Fat	7 g	35% DV
Trans Fat	0 g
Cholesterol	45 mg	15% DV
Sodium	200 mg	8% DV
Total Carbohydrates	26 g	9% DV
Dietary Fiber	1.0 g	4% DV
Sugars	13 g
Protein	3 g
Vitamin A		6% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		10% DV

Amount Per Serving

% DV *

Calories

210

Calories from Fat

100

Total Fat

11 g

17% DV

Saturated Fat

7 g

35% DV

Trans Fat

0 g

Cholesterol

45 mg

15% DV

Sodium

200 mg

8% DV

Total Carbohydrates

26 g

9% DV

Dietary Fiber

1.0 g

4% DV

Sugars

13 g

Protein

3 g

Vitamin A

6% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

10% DV

1-1/2 cups all-purpose flour

1-1/2 teaspoons vanilla extract

1 egg

1 cup sugar

1/2 cup HERSHEY'S Cocoa

1/3 cup buttermilk or sour milk *

1/4 teaspoon salt

1 teaspoon granulated sugar for rolling

1/2 teaspoon baking soda

2/3 cup butter , softened

Directions

1. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper.

2. Beat butter and sugar in large bowl until well blended. Add egg and vanilla; beat until fluffy. Stir together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture. Using 1/4 cup (#20) ice cream scoop or 1/4 cup measuring cup, drop dough about 2 inches apart onto prepared cookie sheet.

3. Bake 13 to 15 minutes or until cookie springs back when touched lightly in center. While cookies are on cookie sheet, sprinkle lightly with additional sugar. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 12 cookies.

* To sour milk: Use 1 teaspoon white vinegar plus milk to equal 1/3 cup.

NOTE: This is an old-fashioned cakey sugar cookie. Lactose free milk may also be used.