Sugar cookies are a classic crowd-pleaser no matter the occasion. And with this beginner-friendly recipe and a scoop of rich HERSHEY'S Cocoa, you can turn regular sugar cookies into chocolate cake-like masterpieces. You're sure to love how the insides of these treats are fluffy and full of flavor. These Chocolate Drop Sugar Cookies are perfect to make with little ones, to share during a cookie exchange and every time in between. We love modern twists on a traditional cookie, and you will, too! Bake these crunchy and sweet HERSHEY'S KISSES Nutty Sugar Cookie Blossoms, a variation of the classic Peanut Butter Blossom.
Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper.
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.
To sour milk: Use 1 teaspoon white vinegar plus milk to equal 1/3 cup.
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.
This is an old-fashioned cakey sugar cookie. Lactose free milk may also be used.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.