Description
These Witch Hat Cookies are a festive Halloween treat featuring rich cocoa cookies rolled in sugar, topped with colorful frosting, a Hershey’s Kiss, and fun sprinkles. Crispy on the edges and soft in the center, they are perfect for parties or seasonal celebrations.
Ingredients
Scale
For the Cookies
- 1 ½ cups (180g) all purpose flour
- ¼ cup (21g) natural unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (99g) granulated sugar
- ½ cup (107g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ⅓ cup (66g) granulated sugar, for rolling
For the Frosting
- 1 stick unsalted butter (½ cup), room temperature
- 1 cup (113g) powdered sugar
- 1 tsp vanilla extract
- Gel food coloring
- Hershey’s Kisses
- Halloween sprinkles
Instructions
- Preheat the oven: Set your oven to 350ºF to prepare for baking the cookies.
- Mix dry ingredients: In a mixing bowl, whisk together the all purpose flour, cocoa powder, baking soda, and salt until well combined.
- Cream butter and sugars: In a separate large bowl, use a mixer on low speed to cream the softened butter with granulated sugar and brown sugar until smooth and combined.
- Add egg and vanilla: Beat in the egg and vanilla extract with the butter mixture on low speed until fully incorporated.
- Combine wet and dry ingredients: Gently add the dry ingredient mixture to the wet ingredients, mixing on low speed or folding by hand just until combined to form the cookie dough.
- Form and sugar the dough balls: Use a small cookie scoop or tablespoon to portion tablespoon-sized dough balls. Roll each between your hands to make uniform balls, then roll each ball in ⅓ cup granulated sugar to coat.
- Arrange and bake: Place the sugared dough balls 2-3 inches apart on a silicone-lined baking sheet. Bake in the preheated oven for 11 minutes.
- Cool cookies: Allow the baked cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.
- Prepare frosting: In a mixing bowl, beat the unsalted butter, powdered sugar, and vanilla extract together on medium speed until fluffy. Divide the frosting into bowls and color each with gel food coloring as desired.
- Assemble the cookies: Transfer the colored frosting into a piping bag or sandwich bag with the tip cut off. Pipe a dollop of frosting onto the center of each cooled cookie, then press a Hershey’s Kiss into the frosting so it spreads slightly. Decorate with Halloween sprinkles as desired. Repeat until all cookies are topped.
Notes
- Make sure the butter is softened to room temperature for easier creaming with sugars.
- Rolling the cookie dough balls in granulated sugar adds a crispy, sweet outer layer.
- Allow cookies to cool completely before frosting to prevent melting or sliding of the frosting.
- Use gel food coloring for vibrant frosting colors without thinning the consistency.
- Cookie sheets can be baked one at a time to ensure even baking.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
