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Spooky Black Cocoa Halloween Sugar Cookies

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These dramatic black cocoa Halloween sugar cookies are soft, tender, and have a subtle Oreo-like chocolate flavor. Perfect for Halloween parties, they hold their shape beautifully for cookie cutters and are a conversation starter at any gathering.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (50g) black cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt

Instructions

  1. Cream the butter and sugar: In a mixing bowl, beat the softened butter and granulated sugar together on medium speed for 3-4 minutes, until light and fluffy. Scrape down the sides of the bowl halfway through.
  2. Add the egg and vanilla: Beat in the room-temperature egg and vanilla extract on low speed until just combined. Do not overmix.
  3. Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, and salt until no lumps remain.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop as soon as the flour disappears. The dough will be very dark and slightly crumbly but should hold together when pressed.
  5. Chill the dough: Divide the dough in half, shape each half into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
  6. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Roll and cut: On a lightly floured surface, roll one disk of dough to about 1/4-inch thickness. Cut out shapes with cookie cutters and place 2 inches apart on prepared baking sheets. Gather scraps, re-roll, and cut again.
  8. Bake: Bake for 8-10 minutes. Look for edges to look slightly set and the center to still look a tiny bit soft. Do not rely on color for doneness.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough for at least 2 hours is crucial to prevent spreading. Black cocoa makes it hard to tell when cookies are done—look for set edges and a slightly soft center. For best results, use two wooden dowels or chopsticks to ensure even thickness when rolling. The dough freezes well for up to 3 months.

Nutrition

Keywords: black cocoa cookies, Halloween sugar cookies, spooky cookies, black cookies, Oreo cookies, Halloween baking, sugar cookie recipe

Find it online: https://cookluma.com/spooky-black-cocoa-halloween-sugar-cookies-easy-best-recipe/