Need a fun Halloween themed cookie that’s easy to put together but will knock the socks off of all your little ghouls and goblins?? This one will do the trick (or treat)! I knew a few weeks back when I made Neapolitan Cookies that I wanted to modify the recipe and make Halloween themed cookies using the same method. These cookies are the same recipe minus the strawberry part. They are half chocolate and half vanilla. I used orange food coloring for the vanilla portion of the cookie to make it more Halloween themed. This recipe is so versatile! You could really do any combination to make them what, or what color, you want them to be. This is one cookie that I know I will be making years from now and I hope you will, too.
Boo-rific Sugar Cookies
- 2&1/2 cups plus 1 tablespoon all purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1&3/4 cups granulated sugar (plus more in a small bowl to roll cookies in)
- 1 large egg plus 1 large yolk
- 2 teaspoons pure vanilla extract
- 3 tablespoons Dutch process cocoa powder (I used dark chocolate cocoa powder)
- orange food coloring (I used about 20 drops, use as much as you need to get to desired color)
What to do…
- Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- In a medium bowl, combine the flour, baking soda and salt and set aside.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute.
- Add the sugar and beat on medium speed until light and fluffy about 2 to 3 minutes.
- Add the egg, yolk and vanilla and beat on medium speed until combined.
- Add the flour mixture and beat on low speed until combined. Try not to over mix.
- Place the dough on a work surface and divide it into two equal portions.
- Put one half of the dough back into the mixer and add the orange food coloring. Mix on low speed until totally combined. Remove the orange dough and wipe out the bowl of the mixer.
- Add the other half of the dough to the mixer. Add the cocoa powder and mix on low speed until totally combined.
- Pinch a small portion, about ½ ounce of both of the doughs press them gently together and roll it into a ball, then roll the ball into the granulated sugar. (You can also use sprinkles)
- Place dough balls, well spaced out on a sheet pan. I baked 8 cookies at a time.
- Bake the cookies one pan at a time for 10-11 minutes.
- Allow the cookies to cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely.
- Cookies can be stored in an airtight container for up to 2 days, but I promise you, they will not last that long!!