Witch Hat Cookies
User Reviews
5
Witch Hat Cookies
Description
This recipe starts with a dry mix of flour, cornstarch, baking soda, baking powder, and fine salt to provide structure and tenderness. Creamed butter and sugar combined with egg, creamy peanut butter, and vanilla extract create a rich, slightly dense dough. Purple gel food coloring is stirred in to give the dough a vibrant color without affecting texture.
Dough balls are scooped onto parchment-lined sheets and refrigerated for at least two hours to firm up, which helps the cookies keep their shape during baking. After baking, the cookies are decorated with purple sanding sugar and Halloween sprinkles for added texture and seasonal flair. Each cookie is topped with an unwrapped Hugs or Kisses candy, resembling a witch hat shape.
This method yields soft, chewy cookies with a peanut butter undertone and festive appearance suitable for Halloween parties or themed gatherings.
Cornstarch contributes to the cookie's soft and chewy texture.Press sanding sugar or sprinkles firmly to help them adhere to the cookies.Gel food coloring is preferred for vibrant colors without changing dough consistency.White chocolate Hugs or traditional chocolate Kisses both work well as hat toppers.
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅛ teaspoon salt fine sea salt
- ½ cup butter softened, unsalted
- 1 cup granulated sugar
- 1 egg large
- ¾ cup peanut butter creamy
- 1 teaspoon vanilla extract
- purple food coloring gel
- Sprinkles Halloween variety
- sanding sugar purple
- 33 Hugs candy or Kisses, unwrapped
Instructions
- Get out and measure your ingredients. Line a sheet tray with parchment paper, set aside.
- In a large bowl, stir together the flour, cornstarch, baking soda, baking powder, and salt. Stir until combined. Set aside.
- In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment add butter and sugar. Cream the butter with the sugar for 2 minutes.
- Add the egg. Mix until combined.
- Add the peanut butter and vanilla extract. Mix until combined, scrape down the sides as needed.
- Add the dry mixture to the wet. Stir it in until combined.
- Add violet-colored gel food coloring until you achieve the color you want. I like to give a few good stirs by hand to make sure the color is evenly distributed.
- Using a 1 tablespoon cookie scoop (or you can eyeball it), place scoops of the dough not touching but closer together on the prepared sheet tray. Cover with plastic wrap and place in the fridge for at least 2 hours to chill, even best overnight if you have the time.
- Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
- Place the sprinkles or sanding sugar into a small bowl. Roll the cookie dough into a ball then roll it in the sprinkles/sugar.
- Place the cookies 2 inches apart on the sheet trays. Bake for 9-11 minutes until puffed up and start to crack.
- Let the cookies cool for 5 minutes on the sheet tray. Place a hug in the center of the cookies, pressing down until it sticks.
- Place the try directly into the freezer for 10 minutes to prevent the chocolate from melting.
- Transfer to a wire rack while you bake the rest of the cookies.
Notes
- Cornstarch contributes to the cookie's soft and chewy texture.
- Press sanding sugar or sprinkles firmly to help them adhere to the cookies.
- Gel food coloring is preferred for vibrant colors without changing dough consistency.
- White chocolate Hugs or traditional chocolate Kisses both work well as hat toppers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 33Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 58mg | 2% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 93IU | 2% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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