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Just like the ones your grandma used to make!
Chocolate drop cookies are lightly sweet with a cake-like texture and are topped with powdered sugar frosting. Bake a batch in 30 minutes!
Not only are these easy enough for an afternoon snack or dessert, but they can be packaged up for cookie swaps and bake sales.
Plus, any well-stocked pantry should have everything you need – saving you an extra trip to the store!
For a wintertime twist on frosted chocolate cookies, try this peppermint version with rich brownie flavor. Ginger molasses and pecan candy cookies are two more family favorites that we make each holiday season as well.
Key ingredients & substitutions for Chocolate Drop Cookies
- Vegetable shortening — Cookie doughs make with all butter tend to flatten in the oven. By substituting shortening as part of the fat, you’ll still get that buttery flavor plus plenty of lift!
- Cocoa — Quality really makes a difference here. Look for unsweetened baking cocoa (not hot cocoa mix!) that is natural and not dutch-processed. More expensive doesn’t automatically mean better, but you may notice a difference in taste between store brands and gourmet ones.
- Baking soda — One of the biggest culprits for flat treats is expired leavening agents! Always keep your baking soda in an airtight bag or container and open a new box if you haven’t used it in a while.
- Milk — Use whatever you have on hand. While whole milk tends to create the best texture, the difference isn’t noticeable enough to make a difference.
- With any type of baked good, it’s best to start with room-temperature ingredients. They incorporate more easily into the other ingredients, resulting in a better overall texture. Allow measured milk, eggs, and butter to sit on the counter for about 30 minutes before getting started.
How to make frosted chocolate cookies?
STEP 1 | Mix the dough
Pay close attention to the directions and order of ingredients! The egg is added after the sugar, and the vanilla is mixed in at the very end. Also, alternating the flour mixture and milk ensures that the dough comes together properly.
STEP 2 | Bake
Watch for the edges to crisp and the tops to set. The cookies should still be a bit soft in the center, as they will continue baking as they cool on the pan.
STEP 3 | Decorate with frosting
Whip up the icing ingredients until you get a spreadable consistency. Spread onto cooled chocolate drop cookies and add some colorful sprinkles if you’d like!
- When I bake these, I use a small scoop to place the dough on my baking sheet. The process is quick and easy, the treats are uniform in size, and my hands stay clean!
- If your oven has a single rack, place it in the center for best results. Otherwise, you may need to rotate the pans halfway so everything bakes evenly.
Frequently asked questions
These are fine at room temperature for a few days but should be transferred to the refrigerator if not eaten before then. Store in an airtight container so they don’t dry out.
Simply replace the butter with non-dairy baking sticks and swap the milk for a plant-based alternative — oat or soy milk tends to work the best.
Yes! Place them on a baking sheet and pop them in the freezer for an hour or two until firm. Then, transfer to a storage bag or airtight container and enjoy within 2 to 3 weeks. You can thaw them in the refrigerator or on the counter before serving.
Decorate the tops with colored sprinkles to match any occasion. If you’re concerned with synthetic food dyes, India Tree is a wonderful company that derives its colors from edible plants.
If you’re craving extra chocolatey flavor, mix a little cocoa powder in with the frosting as well. A drop or two of corn syrup will mellow out any bitterness and give it a lovely shine too.
Frosted chocolate cookies: behind the recipe
My mother-in-law, Sue, told me that making these with her children was just plain fun. She would make four different colors of icing so each kid had a couple of options to decorate with. The memories they created must have had an impact because my husband still mentions “Mom’s Chocolate Drop Cookies” to this day!
Sue’s recipe originated from the Better Homes and Gardens NEW Cookbook circa 1950s, which she received as a wedding gift over 50 years ago.
Chocolate Drop Cookies
- 1/2 cup butter softened
- 1/4 cup vegetable shortening
- 3/4 cup sugar
- 1 large egg
- 7 tablespoons cocoa level
- 1 3/4 cup all-purpose flour sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/4 cup melted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2-3 tablespoons milk
- Preheat oven to 400 degrees.
- Cream together butter and vegetable shortening until light and fluffy. Gradually add sugar and mix well. Stir in egg.
- Sift together flour, baking soda, salt, and cocoa. Add to creamed mixture alternately with the 1/2 cup milk and mix until all incorporated. Stir in vanilla.
- Drop by tablespoons onto a large ungreased cookie sheet. Bake 8 – 10 minutes. Allow to cool on cookie sheet 1-2 minutes before removing to wire racks and cool completely before icing cookies.
- Mix together butter, vanilla, and powdered sugar adding milk 1 tablespoon at a time until desired consistency is reached.
- Frost cookies and decorate with sprinkles, if desired.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.