Halloween chocolate sugar cookies
Instead of decorating the usual sugar cookies for Halloween–what about starting with a chocolate dough? I used this recipe to make my Harry Potter sorting hat cookies, but the intense chocolatey, workable dough is perfect for any kind of cookie cut-outs. I used my Halloween linzer cookie maker to craft my cookies.
I’ve been packing these in my kids’ lunch bags all week.
Here’s the recipe:
Chocolate butter cookie dough
*Adapted from King Arthur Flour’s Baking Companion Cookbook
1 1/2 cups flour
3/4 cocoa (*see note below)
1/2 teaspoon salt
3/4 butter at room temperature (not margarine)
1/4 cup granulated sugar
3/4 cup brown sugar
1 Tablespoon water
1/2 Tablespoon honey or agave
1/2 teaspoon almond extract (optional)
- Cream the butter and sugars together.
- Add the egg, water, honey and extract (if using) to the butter mixture. Blend well.
- In a separate bowl, mix together the dry ingredients. *Note: to get the dark color try using Hershey’s special dark cocoa at the grocers or order dark cocoa powder from King Arthur Flour.
- Gently mix the dry ingredients gently into the batter just until incorporated.
- Place dough on waxed paper, cover with plastic wrap and refrigerate at least 4 hours or until solid.
- Preheat the oven to 350 degrees and line your cookie pans with parchment paper.
- Working with 1/3 of the dough at a time and leaving the rest refrigerated, roll out the dough, using flour (or cocoa) and a rolling pin, to 1/8″ thick.
- Bake the cookies for 7 minutes and then check on them. You don’t want to overcook them!
- Remove the pan and allow the cookies to cool ON the pan.
- Decorate with frosting, sprinkles…
Your turn–making any Halloween sweet or meals this weekend?
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