Chocolate Drop Sugar Cookies
Sugar cookies are a classic no matter the occasion. But with this easy recipe and some HERSHEY'S Cocoa, you can turn regular sugar cookies into chocolate cake-like masterpieces. These chocolate drop cookies are perfect to make with kids, for a holiday cookie exchange and every time in between.
Ingredients
- 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.
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