Best Devils Food Drop Cookies Recipes

DEVILS FOOD DROP COOKIES (WITH CREAM CHEESE FROSTING)

Steps:

• Cream butter and sugar until fluffy.
• Beat in egg and vanilla.
• Stir in melted chocolate.
• Sift dry ingredients and add to chocolate mixture alternately with sour cream. Mix well.
• Add nuts if desired.
• Bake 10 minutes at 350 and cool on wire rack. Frost with cream cheese frosting.
• For frosting: Mix together until creamy. Add additional powdered sugar if needed.

DEVIL'S FOOD COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, eggs, butter and water (batter will be thick). Fold in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake 10-13 minutes or until set and edges are lightly browned. Cool 2 minutes before removing to wire racks.

DEVIL'S FOOD COOKIES WITH FROSTING

Steps:

• Cream shorteing in a large mixing bowl, gradually add sugar, beating until well blended.
• Add eggs one at a time, beating well after each.
• Sift together flour, soda, salt and cocoa in a medium mixing bowl, add to creamed mixture, beating until well blended.
• Stir in flavorings, blending well. (dough will bwe stiff).
• Cover and chill at least 30 minutes.
• Shape dough into 1-inch balls.
• Place 2 inches apart on greased cookie sheets.
• Bake at 350 degrees for eight minutes.
• Place a marshmallow half on top of each cookie and bake an additional 2 minutes.
• Remove to wire racks and spread chocolate frosting evenly over each cookie.
• Leave on wire racks to set.
• Frosting: melt semisweet chocolate morsels with butter and milk. add 2 cups sifted sugar, beating until well blended.
• Store in air-tight containers.

DEVIL'S FOOD COOKIES

Steps:

• In a large bowl mix the flour, sugr, cocoa powdrer, salt and baking soda. Once these dry ingredients are combined, add the melted butter and mix thoroughly.
• Add the beaten egg and mix thoroughly. Add the strong coffee and mix thoroughly.
• Chill the dough in the refrigerator for at least 1 hour. Overnight is fine too.
• When you're ready to bake, preheat the oven to 350.
• Roll the dough into 1" diameter balls with your hands. This dough may be sticky, so roll only enough for the cookies you plan to bake immediately and return the bowl to the refrigerator. Roll the dough balls in the bowl of sugar and place them on a greased cookie sheet, 12 balls to a standard sheet. Flatten slightly with the heel of your clean hand so they won't roll off on the way to the oven.
• Bake at 350 for 8-10 minutes. Cool on the cookie sheet for 1 minute and then move to wire rack to cool completely. If you leave them on the cookie sheet longer they will stick.
• White Icing - Mix the powdered sugar with the vanilla and the salt. Add the light cream gradually until the icing is the consistency you want. Put icing into a plastic food storage bag. Twist the top closed and cut off one of the bottom corners to let out the icing. Squeeze it out and drizzle it in fine lines over the cookies.
• Chocolate Icing - Mix the powdered sugar with the cocoa. Blend it until the resulting mixture is a uniform color. Add the vanilla and the salt. Add the light cream gradually until the icing is the consistency you want. Put icing into a plastic food storage bag. Twist the top closed and cut off one of the bottom corners to let out the icing. Squeeze it out and drizzle it in fine lines over the cookies.
• Let the icing dry completely and then pack in single layers in a box lined with wax paper. Do not stack them!

DEVIL'S FOOD CREAM CHEESE COOKIES

Steps:

• Cream butter and cream cheese.
• Blend in egg and vanilla extract.
• Add dry cake mix, 1/3 at a time, mixing well after each addition.
• Cover; chill 30 minutes.
• Drop by scant teaspoonsful onto ungreased baking sheet.
• Bake at 375 degrees for 8 to 10 minutes.
• Cool slightly before removing from baking sheet.