Witch Hat Cookies
User Reviews
5
Witch Hat Cookies
Description
These Witch Hat Cookies start with a dough mixing butter, sugar, egg, vanilla, almond extract, cocoa powder, and flour. After chilling, the dough is rolled and cut, then baked until set but still tender. Sugar cones serve as the cone-shaped hat tops, dipped and coated in melted chocolate and black sanding sugar for texture and color. Colored fondant is rolled and cut into bands and buckles to decorate the hats, with optional gold leaf or dust for added detail. M&Ms or similar candies act as finishing touches.
The cookies have a chocolate and almond aroma with a crisp texture softened inside. The cones add a crunch and a striking shape, making these suitable for Halloween parties or themed treats. The process involves some assembly and multiple chilling steps to maintain shape and ease decorating.
The recipe advises working over a baking sheet to contain sanding sugar mess, substituting black candy melts for easier chocolate handling, and adjusting cone decorations depending on skill level or age of makers. The decorated hats are festive for seasonal celebrations.
Ingredients
INGREDIENTS:
For the Cookies:
- 1 cups butter 236.5mL, unsalted, at room temperature
- 1 cups sugar 236.5mL
- 1 egg large
- 2 cups all-purpose flour 473mL
- 3/4 cups cocoa powder 177.4mL
- 1/2 tsp salt 2.1g
- 1 tsp vanilla 4.2g
- 1 tsp almond extract 4.2g
- 8 ice cream cone sugar
For the Assembly:
- 1 cup semi-sweet chocolate
- 1 1/2 cup black sanding sugar 354.8mL
- 1 package M&Ms or your choice of candy
- 3 tbsp fondant 42.9g
- Food Coloring red and blue
- Gold leaf or gold dusting powder
Instructions
For the Cookies:
- Preheat oven to 350 degrees.
- Combine butter and sugar in a bowl. Mix on medium-low speed with a paddle attachment. Mix until incorporated. Don’t over mix.
- Add eggs and mix and scrape the sides of the bowl.
- Stir in vanilla.
- Sift together flour, cocoa and salt.
- Add in flour mixture to the bowl. Mix at low speed for 30 seconds.
- The dough is ready when it sticks to the paddle mixture. Do not over mix.
- Roll out the dough between 2 pieces of parchment paper.
- Put on a baking sheet and refrigerate for 1 hour.
- Use a cookie cutter to cut out shapes.
- Refrigerate pieces again for about 20 minutes.
- Bake for 8-12 minutes or until centers are set.
- Let cool.
For the Assembly:
- Add red and blue food coloring to fondant (mixing more will give an even color. Mixing less will give a tie dye look)
- Roll out and cut bands for the hat.
- Cut out a buckle shape. You can either color the fondant yellow before rolling or you can use gold leaf or gold luster powder to create the buckle.
- Cut off the end of an ice cream cone.
- Cover cone in melted chocolate, then in sanding sugar.
- Attach tip, chill in freezer to set.
- Pipe melted chocolate onto the cut edge of the cone
- Fill with candy of your choice (I chose m&ms)
- Dip the edge in chocolate and attach to cookie.
- Brush brim with melted chocolate onto cookie.
- Sprinkle sanding sugar.
- Attach band and buckle. You can brush a little water on if the fondant isn't sticking.
Notes
- When assembling with children, consider using plain sugar cones for easier rolling with chocolate and sugar.
- Black sanding sugar can be messy; work over a baking pan to catch excess.
- Reheat chocolate in short bursts during decorating to keep it smooth.
- Black candy melts can replace chocolate for easier melting and reduced risk of seizing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 390kcal | 20% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 29mg | 10% |
| Sodium | 102mg | 4% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Calcium | 20mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
