Best 7 Lannettes Frosted Chocolate Drop Cookies Recipes

GRANDMA'S CHOCOLATE DROP COOKIES

Steps:

• Make the Cookies: Mix shortening, sugar, and egg thoroughly. Stir in buttermilk and vanilla. Sift in dry ingredients and stir. Stir in chocolate chips and nuts if desired. Drop cookies onto prepared baking sheets using a tablespoon cookie scoop. Space cookies 2 inches apart. Bake for 8-10 minutes at 375°.
• Make the Frosting: Cream together cream cheese and butter. Add vanilla and cocoa. Beat until smooth. Add powdered sugar, and mix until smooth. Add milk, adding more if needed for desired consistency. Spread frosting over cookies once completely cooled.

CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.

COPYCAT LOFTHOUSE COOKIES

Steps:

• For the cookie dough: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
• Whisk the cake flour, baking powder, baking soda and salt in a medium bowl. Mix the granulated sugar, butter and sour cream in the bowl of an electric mixer on medium-high speed until smooth, light and fluffy, about 3 minutes. Add the vanilla and egg and mix until combined. Reduce the speed to low, add the flour mixture and mix until just combined, about 1 minute.
• Using a 2-tablespoon ice cream scoop, drop level scoopfuls of dough onto the prepared baking sheets, making sure to leave 2 inches between each cookie. Dip the bottom of a glass cup into some cake flour. Gently press the cup on top of each mound of dough and flatten until you get a 1 1/2-inch circle, flouring the bottom of the cup as needed. Use a wet finger to smooth out any rough sides.
• Bake until the cookies puff up and are pale yellow and barely starting to brown on the bottoms, about 20 minutes. Let cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely, about 1 hour.
• For the frosting: Meanwhile, mix the confectioners' sugar, butter, cream, vanilla and 2 drops of the pink food coloring in the bowl of an electric mixer. Mix until light, fluffy and almost doubled in size, about 3 minutes.
• Frost the cookies with the frosting and sprinkle with confetti sprinkles.

CHOCOLATE DROP COOKIES

Steps:

• Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
• In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 ounces melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
• On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In 2-quart saucepan, melt 2 ounces chocolate and 2 tablespoons butter over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, add more water, 1 teaspoon at a time. If frosting is too thin, add more powdered sugar, 1 tablespoon at a time.) Spread over cookies.

CHOCOLATE AND COCONUT LACE COOKIES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
• In a large bowl, mix together the sugar, coconut, melted butter, flour, vanilla, and salt.
• Using a 1/2-ounce cookie scoop or a tablespoon, scoop 6 balls of dough, 3 to 4 inches apart, on each baking sheet. Lightly flatten the tops of the dough. Cook until golden, 8 to 10 minutes. Allow the cookies to cool on the parchment paper, about 15 minutes.
• Place the chocolate in a bowl and place over a pan of barely simmering water. Stir until the chocolate has melted. Using a fork, drizzle the tops of the cookies with the melted chocolate. Freeze the cookies until the chocolate has set, about 5 minutes. Remove the cookies from the freezer and store in an airtight container at room temperature.
• Cook's Note: If the cookies have baked into one another, use a knife or metal spatula to separate the cookies then allow to cool.

SOFT CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine: egg, butter, cocoa powder, milk, vanilla, baking soda, baking powder, & salt.
• Mix in mixer until it's incorporated.
• Add sugar and flour and mix.
• In a cookie sheet, use a regular kitchen spoon to scoop batter onto it.
• Bake for 11 minutes.
• Let stand for 2 minutes on rack.
• Enjoy!

FROSTED CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F. Grease cookie sheets with shortening or cooking spray. In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 oz melted chocolate with electric mixer on medium speed until well blended. Stir in flour, baking soda and salt until dough forms. Stir in nuts.
• Onto greased cookie sheets, drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2 inches apart. Flatten slightly with fork.
• Bake 13 to 15 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In 2-quart saucepan, melt 2 oz chocolate and 2 tablespoons butter over low heat, stirring frequently. Remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, stir in additional water. If frosting is too thin, stir in additional powdered sugar.) Spread frosting on cooled cookies. If desired, draw tines of fork through frosting to make wavy lines. Decorate with candy sprinkles.