Print

Perfect Black Cocoa Sugar Cookies: Easy Halloween Icing Recipe

black cocoa sugar cookies - featured image
Print Recipe

Deep, dramatic black cocoa sugar cookies that hold their shape perfectly for royal icing decorating. These Halloween cookies are soft in the center, crisp at the edges, and taste like a grown-up version of a classic sugar cookie with a rich, slightly smoky chocolate flavor.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • ½ cup (50g) black cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups (360g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • ½ teaspoon vanilla extract (optional)
  • Gel food coloring (optional)

Instructions

  1. In a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium speed for about 3 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the egg and vanilla extract, and beat until combined, about 30 seconds.
  2. In a separate bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture on low speed, mixing just until the dough comes together. Do not overmix.
  3. Divide the dough in half, flatten each half into a disc about 1-inch thick, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours, or up to 3 days.
  4. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Lightly dust your work surface and rolling pin with flour. Roll one disc of dough to about ¼-inch thickness.
  5. Cut out Halloween shapes using cookie cutters. Dip the cutters in flour between cuts to prevent sticking. Transfer the cut cookies to the prepared baking sheets, spacing them about 1 inch apart. Gather scraps, re-roll, and cut more cookies.
  6. Bake for 8-10 minutes, rotating the pans halfway through. Cookies are done when edges look set and tops are matte. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. For royal icing: In a clean mixer bowl, combine powdered sugar and meringue powder. Add 5 tablespoons warm water and mix on low speed until combined. Increase to medium-high speed and beat for 4-5 minutes until thick, glossy, and holds stiff peaks. Add more water one teaspoon at a time if needed.
  8. Divide icing into bowls for different colors. Add gel food coloring a tiny drop at a time. Cover bowls with a damp paper towel to prevent drying.
  9. Fit a piping bag with a #2 round tip and fill with outline-consistency icing. Pipe outline of design on each cooled cookie. Let outlines dry for 10-15 minutes.
  10. Thin remaining icing with a few drops of water to honey-like consistency for flooding. Fill a squeeze bottle or piping bag and fill in outlines. Use a toothpick to pop air bubbles and spread icing into corners.
  11. Let decorated cookies dry at room temperature for at least 4 hours, or overnight, until icing is completely hard to the touch.

Notes

Chilling the dough is non-negotiable to prevent spreading. Black cocoa powder is essential for the deep black color; Dutch-process cocoa will result in dark brown. For best results, use a food scale for the cocoa powder. Cookies taste even better the next day as the black cocoa flavor deepens. Royal icing needs at least 4 hours to dry completely before stacking.

Nutrition

Keywords: black cocoa sugar cookies, Halloween cookies, royal icing cookies, sugar cookie recipe, black cocoa powder, spooky cookies, decorated cookies

Find it online: https://tinastirs.com/perfect-black-cocoa-sugar-cookies-easy-halloween-icing-recipe/