Melody Cookies (copycat)

These Melody cookies are crispy and cocoa-flavored, and perfect for dunking into coffee, tea, or a glass of milk.

I'm sharing this post and recipe for Christmas Cookies Week! I was sent samples from the sponsors of our giveaway but opinions are 100% mine.

While I don't remember them, according to Dorie Greenspan in her book, Dorie's Cookies (affiliate link), Nabisco made these cookies until sometime in the 1970s, when they discontinued producing them.

They may not have sold these cookies in California, because I'm pretty sure I'm familiar with every cookie that graced the supermarket shelves back in the day. I was a new mom after all, and not much of a baker.

These Melody cookies are super crunchy. Be sure to use a dark cocoa for a deep cocoa flavor and color. I used a little bit of black cocoa in the dough (like with these Oreo copycat cookies or these mini chocolate sandwich cookies). I topped these cookies with sparkling sugar (I keep jars of it just for cookie topping emergencies). Regular sugar will work fine with these cookies... but the sparkling sugar is so much more festive!

How to make copycat Melody cookies:

First, sift together flour, cocoa, and baking soda.

Next, beat butter, sugar, and salt until creamy. Add vanilla and an egg white and mix for a couple of minutes.

After that, mix the flour mixture into the butter mixture and roll out the dough between sheets of parchment paper.

Finally, after refrigerating the dough for a couple of hours, cut the dough with a 2-inch scalloped cookie cutter, sprinkle with the sparkling sugar, and bake!

Melody Cookie Recipe Variations:

For Christmas (or just because chocolate and mint are so wonderful together), you can add a drop of peppermint extract along with the vanilla, both from Adams Extract, one of our prize sponsors.

You can also cut the cookie dough, wrap the cut out cookies, and freeze for baking later. I was able to freeze some of the already-baked cookies by wrapping them tightly in plastic wrap. Dorie says that the sugar topping might melt, but mine survived.

These cookies would be perfect for Santa's Christmas cookie plate... as long as you don't eat them all first.

Save this recipe! These Melody cookies would be perfect for sandwiching ice cream in the summer.

Melody Cookies

Yield: 55 cookies

Author: Karen Kerr

These Melody cookies are crispy and cocoa-flavored, and perfect for dunking into coffee, tea, or a glass of milk.

ingredients:

• 2 1/4 cups (306 grams) all purpose flour
• 1/3 cup (28 grams) unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 2 sticks (226 grams) unsalted butter at room temperature
• 3/4 cup (150 grams) sugar
• 3/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1 large egg white
• Sparkling, sanding, or granulated sugar for sprinkling

instructions:

How to cook Melody Cookies

1. Sift together the flour, cocoa, and baking soda. 
2. In a stand mixer with the paddle attachment, beat the butter, sugar, and salt on medium speed for about 3 minutes. Scrape down the sides of the bowl as needed. 
3. With the mixer speed on low, add the vanilla and egg white. Beat for another 2 minutes. 
4. With the mixer turned off, add half of the flour mixture. Pulse the mixer until the flour is just incorporated. 
5. Add the other half of the flour, pulse to incorporate, and then mix until the dough just comes together. Don't over mix. 
6. Scrape the dough out onto your work surface and divide it in half. 
7. Working with one half at a time, roll the dough out between two pieces of parchment paper to 1/8 inch thick. Refrigerate the dough for at least 2 hours. 
8. Heat your oven to 350 degrees F. 
9. Using a round scalloped cookie cutter, working in batches, cut out as many cookies as you can and place them on parchment lined baking sheets, one inch apart. Sprinkle with the sparkling sugar. 
10. Gather up the scraps, re-roll between the parchment sheets, and chill. 
11. Bake the cookies for 15 to 17 minutes, two pans at a time, watching them closely. Rotate the pans front to back and top to bottom halfway through. The edges should be firm and the centers should be almost firm. 
12. Cool the cookies on the baking sheets for a couple of minutes and then transfer them to a wire rack. Repeat with the rest of the cut out cookies. 

Calories
62.32

Fat (grams)
3.52

Sat. Fat (grams)
2.11

Carbs (grams)
6.99

Fiber (grams)
0.23

Net carbs
6.75

Sugar (grams)
2.80

Protein (grams)
0.77

Sodium (milligrams)
36.44

Cholesterol (grams)
12.22

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cookies, chocolate, cocoa, Melody cookies

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Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.

Check out today's cookie recipes:

• Grinch Shortbread Cookies by Cheese Curd In Paradise
• Macadamia Nut Shortbread Cookies by A Kitchen Hoor's Adventures
• Pecan Whiskey Cookies by Cindy's Recipes and Writings
• Soft Cinnamon Apple Pecan Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice