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?
No trackbacks yet.
about 7 months ago - No comments
Forget vampires, zombies are all the rage now. So are brains. For eating, of course. Whether you’re trying to do something memorable for Friday the 13th, or you need snacks while watching iZombie or The Walking Dead, this is the cake. Ready to construct a brain cake? It’s actually easy and fun to make. More >
about 2 years ago - 7 comments
Holiday cookie time. Who’s ready to start baking? I wanted to make the richest, darkest cookies I could find. I aimed for a recipe like flourless cake that left all the flavor to the chocolate. This IS it. WARNING: These are dangerously chocolatey. You can roll the dough balls in powdered sugar for a hint More >
about 2 years ago - 1 comment
Forget the cookies. You can use Halloween cookie cutters for so much more. They’re an easy way to turn a ho-hum PB&J into a fun lunch surprise. (Well, we make PB&A sandwiches around our house–my youngest prefers agave over jam.) Other ways to use cookie cutters: •Make Halloween tortilla chips–baked or fried •Pack day-old More >
about 2 years ago - 1 comment
Going for a gross-out dinner this Halloween! Break out the meatball mix, then. This recipe didn’t start out as a Halloween meal. See, I had this great idea a few years ago that we’d study a different animal for two weeks at a time. To finish off our studies we’d have a meal where we More >
about 3 years ago - 5 comments
Just crisped on the outside, chewy on the inside–that’s what oatmeal cookies should taste like. After doing extensive research (grueling for my kids, as you might imagine), I’ve discovered a few easy tweaks you could use with your favorite oatmeal cookie recipe to make it even better. Toss the raisins. Instead of your standard More >
about 3 years ago - 3 comments
We made cookies for Santa over the weekend. Here’s the recipe for Chocolate Nutella Orange Pinwheels that Santa will be munching on tonight. As far as the mix for the “raindeer” I have no idea what my youngest tucked in the bag of “healthy treats” for Rudolph and company.
about 3 years ago - 4 comments
Sure gingerbread cookies are tasty, but why not add chocolate chips? Oh yeah. Digging around online, I found a recipe on Rachael Ray that tweaked a Joy the Baker recipe to do just that–marry chocolate and chewy gingerbread cookies. I put my own spin on these cookies by ditching the traditional dip in sugar and More >
about 3 years ago - 8 comments
Our house was full of princesses, fairies, and a vampire this weekend. My youngest planned out her own Halloween party, from sending out the invitations to planning games and setting up a spook alley. My assignment was to take care of food (yes!). I had planned a dramatic spread of various creepy crawies. But after More >
about 3 years ago - 16 comments
We call these Elvis pops around out house. See iced-banana-chocolate-peanut-pops just seemed too long. Yes, these snacks combine some of Elvis’ favorite flavors all into one icy treat. I tried to solve a couple problems with our family’s version of banana pops: first, cutting a banana in half and then dipping the whole thing in More >
about 4 years ago - 7 comments
For Easter I wanted to pass along a couple ideas I came up with while roaming through our neighborhood Italian shop, Alesci’s. Over the holidays, the bakery puts out their version of pupa cu l’ova, or basket cookies, a traditional Italian Easter treat. The idea behind the cookies is to bake an egg tucked into More >