Chocolate Cut Out Halloween Sugar Cookies
User Reviews
4.8
Chocolate Cut Out Halloween Sugar Cookies
Description
This cookie recipe starts by creaming butter with sugar until light and fluffy, then incorporates egg and vanilla extract for moisture and flavor. Dry ingredients include flour, cocoa powder, baking powder, and salt, combined carefully into the wet mixture to form a smooth dough. Chilling the dough firm ensures easier rolling and shaping.
The dough is rolled to a thickness between 1/4 and 3/8 inch, then cut into shapes with cookie cutters suitable for Halloween themes. Baking at 350°F for about 10 minutes produces cookies that maintain their shape while achieving a tender crumb with subtle chocolate taste from the unsweetened cocoa.
These cookies can be decorated as desired after cooling, making them suitable for seasonal celebrations. The recipe yields a dough that can be refrigerated up to two days, allowing for flexible preparation timing.
Ingredients
- 3/4 cup butter softened (185g, salted
- 1 cup granulated sugar (200g)
- 1 egg room temperature, large
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (200g)
- 3/4 cup cocoa powder unsweetened
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Instructions
- In the bowl of a stand mixer, beat the butter on medium speed using the paddle attachment for 1 minute until creamy and smooth. Add the sugar and beat for 2 to 3 minutes, until light and fluffy.
- Beat in the egg and vanilla on high speed, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, cocoa, baking powder and salt, then add to the wet ingredients and mix together on low speed until combined.
- Divide the dough in half and shape into discs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- When ready to bake, heat the oven to 350°F. Line 2 baking sheets with parchment paper and take the cookie dough out of the fridge to sit on the counter for 10 minutes before rolling.
- Working with one disc of dough at a time, roll out between two sheets of parchment paper to between 1/4" and 3/8" thickness, then cut out with cookie cutters and place on the parchment lined baking sheets.
- Bake for 10 minutes, rotating halfway through bake time. The cookies will still look soft, but do not overbake. Cool on the baking sheets for 5 minutes before transferring to a wire rack.
- Cool completely before frosting and decorating.
Notes
- Chilling the dough for at least one hour helps prevent spreading and maintains cookie shape.
- The dough can be refrigerated tightly wrapped for up to two days before baking.
- Allow dough discs to rest at room temperature for 10 minutes before rolling for easier handling.
- Use parchment paper or silicone baking mats on baking sheets to prevent sticking.
- Decorate the cooled cookies as desired for seasonal themes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 88mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
