Disclosure: This is a sponsored post, but as always my opinions are 100% my own.
When I mentioned to John that I needed to choose a favorite family recipe for the Cookie Month project, he immediately suggested “Mom’s Chocolate Drop Cookies!” I’d never heard of these cookies until I started my blog almost a year ago, and he’s mentioned this cookie recipe more than once in the last few months…he must be becoming more nostalgic with age! Sue’s Iced Chocolate Drop Cookies are lightly sweet cookies with a chocolaty-cakey texture and are topped with a simple powdered sugar frosting. That’s what I think was always John’s favorite part as a child…well, maybe it still is!
Sue told me that making these cookies with her children was just plain fun. “We made some good memories baking those cookies. I would make four different colors of icing and gave the kids each two colors and let them help ice the cookies.” I’m sure that some of that icing never made it to the top of the cookies!
Listen to Sue. Make a memory. Bake cookies with your family!
Sue’s Iced Chocolate Drop Cookies originated from the Better Homes and Gardens NEW Cookbook circa 1950s which she received as a wedding gift over 50 years ago. (Fun fact: I also received an edition of the Better Homes and Gardens NEW Cookbook as a wedding gift myself 30 years ago!)
I decided to forego colored icing when I baked these cookies last week, and instead used these pretty Orange sprinkles from India Tree…perfect for a Big Orange football party! These cookies would also make a great Halloween treat.
For those parents who are concerned about synthetic food dyes, India Tree sprinkles are made with “nature’s colors” derived only from edible plants, approved by the FDA. Enjoy!
Tip: When I bake drop cookies, I like using a small “ice cream” scoop to place the dough on my baking sheet. I find this to be very quick and easy and cookies are all evenly shaped.
Be sure to check out my cookie month partners and their amazing recipes: Jess at The 104 Homestead – Kathie at Homespun Seasonal Living – Tessa at Homestead Lady – Chris at Joybilee Farm – Wendy at The Monday Box – Nikki at Nik Snacks – Shari at Pure Grace Farms – Angi at Schneiderpeeps – Lauren at Wicked Spatula
The following companies generously sponsored various cookie month projects. I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bob’s Red Mill, The Daily Meal, India Tree, KerryGold, King Arthur Flour, Product of GIR, KaTom, SunButter & Wilton.
- 1/2 cup butter, softened
- 1/4 cup vegetable shortening
- 3/4 cup sugar
- 1 egg
- 7 level tablespoons cocoa
- 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 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.
From Better Homes and Garden NEW Cookbook (1950s).
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Amount Per Serving: Calories: 118 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 17mg Sodium: 82mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 0g Sugar: 10g Sugar Alcohols: 0g Protein: 1g