Product Used In This Recipe
Spooky Chocolate Stamped Cookies
PREP: 10 MINUTES
COOK: 10 MINUTES
SERVINGS: 18 SERVINGS
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Add frightful and festive designs to your cookies this Halloween! These spooky chocolate stamped sugar cookies are easy to make using our Halloween Cookies Stamps and taste scary good.
Ingredients
Cookies:
- 1 cup unsalted butter, room temperature
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 1/3 cups flour
- 1/2 cup good quality cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Sugar for rolling
Optional Ways to serve:
- Dip in chocolate and cover in Halloween sprinkles
- Add a filling like buttercream frosting and make cookie sandwiches
Directions
Cream butter and brown sugar with electric mixer at medium speed until fluffy. Beat in egg and vanilla. In a separate bowl, combine flour, cocoa powder, baking powder, and salt. Add flour mixture to batter slowly. Blend thoroughly. Turn out dough on surface and knead until smooth. Cover and refrigerate for 2-3 hours.
Preheat oven to 350° F. Let dough sit out for a few minutes to soften slightly. Roll into golf-ball sized balls and roll in granulated sugar. Press dough with cookie stamps on baking sheet to release designs. Bake 10-12 minutes. Cool on rack and decorate as desired! Makes about 18 cookies.
Posted by Kathy Norris
I love making these cookies with my granddaughter. They come out perfect everytime. She loves using the stamps
Posted by Bev Leymon Porter
These cookies turned out great! The dough is a bit more difficult to work with than the vanilla sugar cookie dough, but the cookies taste wonderful. A couple of tips: it’s really helpful to chill the dough as the recipe mentions, because it’s soft and sticks to the stamps when warm. If you want a clean edge, use a knife to cut around the cookie while holding the stamp in place. I used black cocoa (King Arthur Baking) to make them extra spooky. I dipped the bottom of the cookies in chocolate rather than the tops because the melted chocolate was thickish and obscured the design. I used Ghirardelli’s dark chocolate melts – it’s possible a different type of chocolate (thinner) would show off the designs better. Try these, you’ll be glad you did!