Description
Budget-friendly Halloween sugar cookies made with standard cocoa and black food coloring to mimic expensive black cocoa. These cookies are soft, festive, and cost less than $3 to make for a single person.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- 2¾ cups (340g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 2 cups (240g) confectioners’ sugar, sifted
- 2 tablespoons unsalted butter, softened
- 2–3 tablespoons milk
- 2 tablespoons black cocoa powder OR 2 tablespoons standard cocoa powder + 1-2 drops black food coloring gel
- 1–2 drops black food coloring gel (if using standard cocoa)
- Optional: Halloween sprinkles
Instructions
- Prep ingredients: Soften butter by cutting into cubes. Mix dry ingredients (flour, baking powder, salt) in a medium bowl and set aside.
- Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes with mixer).
- Add wet ingredients: Beat in the egg and vanilla extract until fully combined. Scrape down sides of the bowl.
- Combine dry and wet: Gradually add dry ingredients to wet ingredients. Mix on low speed until just combined. Do not overmix.
- Chill dough: Divide dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 30 minutes.
- Make icing: Sift confectioners’ sugar. Add softened butter, black cocoa (or cocoa + coloring), and 2 tablespoons milk. Beat on low until combined, then medium for 2 minutes until thick but pipeable.
- Roll and cut: Preheat oven to 350°F (175°C). Roll chilled dough to ¼-inch thickness on a floured surface. Cut into shapes and place on parchment-lined baking sheets.
- Bake: Bake for 10-12 minutes until edges are slightly golden but centers look soft. Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
- Decorate: Transfer icing to a piping bag or Ziploc bag with corner snipped. Pipe designs onto cooled cookies. Add sprinkles immediately if using. Let icing dry for at least 1 hour.
Notes
Ensure butter is softened, not melted, to prevent spreading. Chill dough thoroughly to maintain shape. Sift confectioners’ sugar for smooth icing. Use gel food coloring instead of liquid to avoid thinning the icing. Store in an airtight container for up to 5 days. Dough can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18
- Sodium: 80
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 26
- Protein: 2
Keywords: Halloween cookies, budget baking, sugar cookies, black cocoa, royal icing, single person recipes, cheap treats, fall baking