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overhead view of many black cocoa Halloween sugar cookies decorated into various shapes including skeletons, ghosts, pumpkins, bats, and cats
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Black Cocoa Halloween Sugar Cookies

Black Cocoa Halloween Sugar Cookies yield festive jet-black cookies that hold any cookie cutter shape, with an easy kid-friendly dough.
Prep Time 40 minutes
Cook Time 9 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours 19 minutes
Servings 30 cookies (4" cutter)
Author Tessa Arias

Ingredients

For the cookies:

  • 2 1/2 cups (318 grams) all-purpose flour
  • 1/2 cup (50 grams) black cocoa powder
  • 1/2 teaspoon espresso powder, optional
  • 1/4 teaspoon ground cinnamon, optional
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs, at cool room temperature
  • 1 teaspoon pure vanilla extract
  • White or black sanding sugar, optional

For the icing:

  • 2 cups (250 grams) powdered sugar, sifted
  • 2 to 3 tablespoons milk, any kind
  • 1/4 teaspoon vanilla extract

Instructions

Make the cookies:

  • In a medium bowl, sift together the flour, cocoa powder, espresso powder (if using), cinnamon (if using), baking powder, and salt.
  • In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until smooth and well combined, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl. Add the eggs, one at a time, beating well after each addition. Add the vanilla. On low speed, gradually add the flour mixture and mix until thoroughly combined. The dough should be smooth, soft, and malleable.
  • Place the dough between two large pieces of parchment paper or silicone baking mats on a work surface. Roll to 1/4-inch thickness.
  • Refrigerate until firm, at least 1 hour, or freeze for about 30 minutes.
  • Line baking sheets with parchment paper. Cut the chilled dough into shapes and place on prepared baking sheets. Optional: sprinkle with sanding sugar.
  • Gently reroll the scraps to 1/4-inch thickness and continue cutting. If the dough becomes too soft, return it to the refrigerator or freezer until firm. Do not sprinkle with flour, as this can alter the color and texture of the cookies.
  • Chill the cut cookie dough on the baking sheets for 30 minutes in the refrigerator or 15 minutes in the freezer, or until firm. Meanwhile, preheat the oven to 350° F.
  • Bake for 8 to 9 minutes, or until the cookies are set but not overbaked. Bat shapes are skinnier and may need 1 to 2 minutes less. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Make the icing:

  • In a medium bowl, whisk all ingredients until thick and smooth. Add more milk if the icing is too thick or more sifted powdered sugar if it’s too thin.
  • Transfer the icing to a small squeeze bottle, piping bag, or ziptop bag with a small hole cut in the corner. Decorate the cooled cookies and let the icing set before serving or storing.
  • Storage: Plain or iced cookies can be stored in an airtight container at cool room temperature for up to 3 days. For longer storage or to make ahead, freeze plain baked cookies in an airtight container for up to 2 months. Thaw at room temperature before icing.

Recipe Link

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