Halloween Cookies
Black Cocoa Halloween Cookies are a simple and spooky treat that bring just the right amount of Halloween flair. Made from scratch, these sugar cookies are colored with black cocoa and decorated as you like.
They bake up soft and chewy with a rich, buttery flavor that works with or without extra decorations. You can press in candy eyes and Halloween jimmies, or keep them plain and let the color do the work. Either way, they’re a great baking project for kids and a fun addition to any Halloween dessert spread.
Helpful Tips
- Keep the dough cold so it doesn’t spread too much on the cookie sheet.
- You can bake and freeze these cookies to use later.
- Decorate after baking if using small candies or icing details to avoid melting and keep the integrity of the colors.
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Halloween Cookies
These black cocoa cookies are a hit at any Halloween party or bake sale with their silly decoration.
Ingredients
- 3/4 cup butter softened
- 3/4 cup brown sugar packed
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 egg yolks room temperature
- 1 1/4 cups all-purpose flour
- 1/4 cup black cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons Halloween jimmies
- candy eyeballs for decoration
Instructions
- Preheat the oven to 350°F. Line a couple of baking sheets with parchment paper.
- In a stand mixer with the paddle attachment, cream together the butter, brown sugar, and granulated sugar on medium speed for about 3 minutes, until the mixture is light and airy. Pause to scrape down the sides, then mix in the vanilla and egg until smooth.
- In a separate mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt. Slowly add the dry ingredients to the butter mixture, mixing just until the dough comes together. It should be slightly tacky.
- Using a large cookie scoop, fill the baking sheets with dough balls, leaving 2 inches of space between each.
- Press a few candy eyeballs and Halloween jimmies into the dough balls. Bake for 12 minutes, or until the cookies are puffed and set around the edges but still soft in the center. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 155kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 42mgSodium: 172mgPotassium: 45mgFiber: 1gSugar: 12gVitamin A: 265IUCalcium: 22mgIron: 1mg
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