Halloween Cookies

An overhead view of a cooling rack of chocolate cookies decorated for Halloween.

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Fun and festive black cocoa Halloween Cookies will be the hit of your next spooky gathering. They're easy to make, fun to decorate and loved by kids of all ages!

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: American

Keyword: black cocoa,, cocoa, cookies, Halloween

Servings:

Calories: 219kcal

Author: Tricia

Ingredients

For the cookie dough:

1 ⅔ cups all-purpose flour (210g)
½ cup black cocoa powder (52g)
2 tablespoons cornstarch (16g)
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon espresso powder
14 tablespoons unsalted butter room temperature (7oz or 198g)
1 cup granulated sugar (222g)
1 large egg room temperature
1 teaspoon vanilla extract

For the Icing:

2 cups powdered sugar (240g)
pinch of salt
2 ½ to 3 tablespoons milk cream or water
2 teaspoons light corn syrup (optional)
¼ teaspoon vanilla extract

Instructions

Prepare the cookie dough:

Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
Sift together the flour, cocoa, cornstarch, baking soda, salt and espresso powder. Set aside.
In a large mixing bowl beat the butter and sugar with an electric mixer until light and fluffy. Add the egg and vanilla and beat just until blended. Scrape down the sides and bottom of the bowl.
Reduce the speed to low and blend in the flour mixture in 3 additions. Scrape down the sides and bottom of the bowl as needed.
Roll the dough into nineteen 1 ½-inch balls (about 2½ tablespoons or 40g each) and place 2 inches apart on the parchment lined baking sheet. Bake until the edges are firm, about 10 to 12 minutes. Don't over-bake. Cool on a wire rack.

Prepare the icing:

With an electric mixer or whisk blend together the powdered sugar, salt, milk, corn syrup and vanilla. Add more milk or sugar for desired consistency.
Tint orange or leave white. Scoop the glaze icing into a piping bag and decorate as desired.

Notes

To bake without decorating, roll each dough ball in coarse sugar for added crunch and sweetness.
Dough balls can be refrigerated for up to 24 hours or frozen for up to 3 months.
Thaw at room temperature for at least 30 minutes before baking. You may need to add an extra minute or two to the baking time.
Cookies will keep for up to 5 days at room temperature in an air tight container.
Layer decorated cookies between wax or parchment paper to prevent sticking

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition