Prep 15 mins
Cook 10 mins
For many years these cookies have been our favorite 4th of July picnic cookies . . . soft and moist!
- 118.29 ml butter
- 354.88 ml brown sugar
- 2 eggs
- 4.92 ml vanilla
- 118.29 ml unsweetened cocoa
- 236.59 ml sour cream
- 650.62 ml flour
- 4.92 ml baking soda
- 2.46 ml baking powder
- 2.46 ml salt
- 88.74 ml melted butter
- 59.16 ml unsweetened cocoa (or according to taste)
- 591.47-709.77 ml powdered sugar
- 2.46 ml vanilla
- 73.94 ml hot milk
- Preheat oven to 375°F.
- Cream butter and sugar; add eggs and vanilla; beat well.
- Add cocoa, then sour cream; beat till well blended.
- Sift remaining dry ingredients together, then add to creamed mixture.
- Drop from rounded teaspoonfuls onto greased baking sheets.
- Bake cookies 8 to 10 minutes. Frost while still hot.
- For frosting, combine all ingredients, and beat well. Start with 2-1/2 cups of the powdered sugar, and add more if needed. Frosting should be slightly thin.
Very nice cookie! I took my warm cookies and dipped them into the frosting. Very easy and they had a nice glaze that way.
I really liked these cookies! The texture and consistency are great. I really wish they had a richer chocolate flavor. A half cup of cocoa wasn't enough for me for this size batch of cookies. I will definitely add more next time, but overall, I really like this recipe. The icing is really good, too. I will be adding more cocoa to that as well.
Very nice cookies. They were like mini cakes, but they didn't have the chocolate flavor I was really hoping for. Added a handful of chocolate chips to them and made a raspberry glaze to try and give them more flavor. Might try them again in the future with a few changes here and there.