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I’m not a fan of overly creepy Halloween desserts. I think that food should always look appetizing, so I went with a cute and fun take on my chocolate sugar cookies. Don’t bats and ghosts make cute Halloween treats? They are totally acceptable to hand out to kids or just enjoy them yourself, like I did.

Of course, the taste is the most important thing and these do not disappoint. Super delicious ultra dark chocolate sugar cookies with a hint of cinnamon and chilli for a spicy kick. You can opt to leave out the spices, but I promise you the effect is very subtle and perfectly fine for kids. Unless you’ve made them yourself, it’s very hard to notice that there’s actually chilli powder in them. I experimented with this and added just the right amount in the final recipe. I baked FIVE different batches with small variations so you can be sure this is tried and tested.

How to: Make the chocolate sugar cookies and decorate them with royal icing

First of all, this probably goes without saying but you will need cookie cutters shaped like bats and ghosts or other spooky creatures. I did not have a ghost cutter so I actually made this one myself. If you’re also doing that, all you have to do is draw the shape on a piece of cardboard and cut it out. Then, you will have to cut each cookie manually but if you move along the cardboard shape it’s quick and easy. 

Secondly, after baking them you need to decorate them with royal icing. I use the same consistency for the outline and the flooding just because it’s quicker. I LOVE this part (although I’m a total amateur) but I know not everyone does. So, I’m going to explain the process as simply as I can.

Outline the cookie with icing, make the line as thin as you can. Let it dry. Flood the inside quickly and use a needlepoint tool to move it around or pop air bubbles. Let it harden completely. Then, repeat the outline again if it has gotten covered or would like more definition. Add the line details, such as the wings for the bat and the creases for the ghost. Make the shape of the eyes and mouth. Again, make sure this is completely dry before you add the detail in the eyes (the irises or the sparkle). And you’re done!

For more Halloween recipes, check these out:

Maltese Bone Biscuits

Pumpkin Pie Mummies

As always, let me know if you make them, I’d love to see!

Happy Halloween,

Kim x

Yield: 15 cookies

Halloween Dark Chocolate Sugar Cookies

Print

These bats and ghosts make the cutest Halloween treats. Ultra dark chocolate sugar cookies with a hint of cinnamon and chilli for a spicy kick.

Prep Time 10 minutes

Cook Time 8 minutes

Decorating Time 1 hour 30 minutes

Total Time 1 hour 48 minutes

Ingredients

Chocolate Sugar Cookies

• 1/4 cup unsalted butter, room temp (1/2 stick)
• 1/3 cup granulated sugar, heaped
• 1 tsp vanilla
• 1 small egg
• 3/4 cup 00' flour
• 2 tbsp cornstarch
• 2 tbsp Dutch cocoa powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp chilli powder (optional)

Royal Icing

• 3 cups royal icing sugar
• 3 tbsp water or milk
• 1 tsp vanilla
• Food colouring

Instructions

1. Preheat oven to 185°c. Double line a baking sheet with parchment paper.
2. Cream together the butter, sugar, vanilla and egg. Sift in the dry ingredients and mix until combined. Knead very lightly just until it forms a cookie dough.
3. Roll out the dough between 2 pieces of parchment paper to your desired thickness. Sprinkle some cocoa powder if needed. Cut out the shapes and transfer to the parchment paper.
4. Bake for 7-10 minutes until the cookies are firm but slightly soft when pressed. Let cool completely.
5. Mix all the ingredients for the icing together, adding the liquid one tbsp at a time until you achieve a very thick consistency. Add the food colouring and transfer to piping bags fitted with a small round tip.
6. Pipe the outline of the cookies. Once dry, flood the insides. Use a needlepoint tool to smooth or pop air bubbles. Pipe the details of the cookies once the base has hardened. For the eyes, make sure to do them in two steps, letting each layer dry.
7. Let the icing dry overnight if needed. Enjoy!

Notes

Store in a cool dry place for up to a week. Do not refrigerate.

Note: This dough does not need to be chilled if the butter is firm.