These Dark & Dreary Cookies are proof that Halloween treats don’t have to be complicated to be eye-catching. With just a quick sugar cookie recipe and black cocao, you can bake up a batch of bold, spooky cookies that are as fun to make as they are to eat. They’re perfect for decorating with kids or setting out on a party table for a simple themed snack.
They bake up soft and chewy with a rich, buttery flavor that works with or without extra decorations. You can press in candy eyes and jimmies or keep them plain and let the color do the work. Either way, they’re a great baking project for kids and a fun addition to any Halloween dessert spread.
Helpful Tips
- Keep the dough cold so it doesn’t spread too much on the cookie sheet.
- You can bake and freeze these cookies to use later.
- Decorate after baking if using small candies or icing details to avoid melting and keep the integrity of the colors.
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Dark & Dreary Halloween Cookies
Ingredients
- 3/4 cup butter softened
- 3/4 cup brown sugar packed
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 egg yolks room temperature
- 1 1/4 cups all-purpose flour
- 1/4 cup black cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons Halloween jimmies
- candy eyeballs for decoration
Instructions
- Preheat the oven to 350°F. Line a couple of baking sheets with parchment paper.
- In a stand mixer with the paddle attachment, cream together the butter, brown sugar, and granulated sugar on medium speed for about 3 minutes, until the mixture is light and airy. Pause to scrape down the sides, then mix in the vanilla and egg until smooth.
- In a separate mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt. Slowly add the dry ingredients to the butter mixture, mixing just until the dough comes together. It should be slightly tacky.
- Using a large cookie scoop, fill the baking sheets with dough balls, leaving 2 inches of space between each.
- Press a few candy eyeballs and Halloween jimmies into the dough balls. Bake for 12 minutes, or until the cookies are puffed and set around the edges but still soft in the center. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.