Introduction

These Halloween Chocolate Cookies are rich, fudgy, and perfect for festive celebrations. The deep cocoa flavor combined with fun themed decorations makes them a hit with both kids and adults. Whether decorated with royal icing or easy glaze, these cookies are sure to impress.

The image shows a collection of Halloween-themed cookies on a white marbled surface. There are about four different shapes: orange pumpkin-shaped cookies decorated with green leaves on top and black icing for jack-o'-lantern faces, white ghost-shaped cookies with black eyes and mouth, black bat-shaped cookies with white eyes and textured black sprinkles on their bodies, and black witch hat cookies decorated with either orange or green small round sprinkles in horizontal stripes near the base. Colorful small sprinkles are scattered around the cookies, adding a fun and festive touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
3/4 cup (62g) unsweetened natural cocoa powder (or dutch process cocoa powder), plus more as needed for rolling and work surface
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Royal Icing or Easy Cookie Icing
Optional: gel food coloring for tinting icings

Instructions

Step 1: Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.
Step 2: In a large bowl, beat the butter and sugar on high speed until smooth and creamy, about 3 minutes. Add the egg and vanilla, then beat again until combined. Scrape the bowl as needed.
Step 3: Slowly mix the dry ingredients into the wet ingredients on low speed until combined. If the dough is too sticky, add 1 more tablespoon of flour.
Step 4: Divide the dough into two halves. Dust two large sheets of parchment paper or silicone mats with cocoa powder or flour. Place one dough half on each and roll out to about 1/4-inch thickness.
Step 5: Lightly dust one rolled dough with cocoa powder or flour, place parchment on top, then stack the second rolled dough on it. Cover with plastic wrap or foil and refrigerate for 1-2 hours or up to 2 days.
Step 6: Preheat the oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
Step 7: Remove the dough stack from the fridge. Carefully peel off the top dough layer and use cookie cutters to cut shapes. Re-roll scraps as needed, dusting your surface and rolling pin to prevent sticking. Keep the dough cool by refrigerating unused portions if it softens.
Step 8: Place the cut cookies 3 inches apart on the prepared sheets. Bake 11-12 minutes until edges are set. Rotate the pans halfway if your oven has hot spots.
Step 9: Cool the cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Step 10: Prepare royal icing or easy cookie icing. Divide into bowls to tint with gel food coloring as desired, adding 1-2 drops at a time and stirring until you reach your preferred color.
Step 11: Use piping bags fitted with Wilton Piping Tip #4 to decorate. Pipe thin icing borders and fill centers. For layered designs like Jack-O-Lanterns, allow the base layer to set before adding details.
Step 12: Let the icing dry: royal icing takes about 2 hours, easy glaze about 24 hours. You can place cookies in the refrigerator to speed drying slightly if desired.
Step 13: Enjoy immediately or wait until icing sets. Store covered at room temperature for up to 5 days or refrigerate up to 10 days.

Tips & Variations

If the dough feels too sticky to roll, add a tablespoon of flour gradually until manageable.
Using cocoa powder for dusting keeps the dough darker and enhances chocolate flavor.
If you don’t have royal icing, easy cookie icing works well for simple decorations and dries nicely.
To make black icing, be patient with gel food coloring as it requires several drops to achieve a deep color.
For layered decorating, especially detailed faces, royal icing is best to ensure crisp lines and firm set.
Store leftover dough in the refrigerator up to 2 days before baking for added convenience.

Storage

Store decorated or plain cookies in an airtight container at room temperature for up to 5 days to keep them soft. For longer storage, refrigerate up to 10 days. When ready to enjoy, allow refrigerated cookies to come to room temperature. If icing is refrigerated, let the cookies sit out so decorations can soften slightly. Avoid covering decorated cookies until icing has fully set to prevent smudging.

How to Serve

The image shows a variety of Halloween-themed cookies spread over a white marbled surface. There are multiple pumpkin-shaped cookies with a smooth, bright orange icing base, decorated with green leaves and black icing faces showing different spooky or funny expressions. White ghost-shaped cookies have a smooth white icing with two small black eyes. Black bat-shaped cookies are covered with dark black icing, textured with chocolate sprinkles on their bodies and white round candy eyes. There are witch hat-shaped cookies with a black icing base, decorated with orange and green small round sprinkles in striped patterns. Colorful sprinkles in orange, green, purple, and black are scattered around the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cocoa powder?

Yes, you can use either natural or Dutch process cocoa powder. Both will work, but Dutch process may give a slightly milder flavor and darker color.

What if I don’t have cookie cutters in Halloween shapes?

You can use any cookie cutters you have on hand or shape the dough manually using a knife. Simple shapes like circles, squares, or hearts also work well and can be decorated creatively for Halloween.