Black Velvet Halloween Cookies
Halloween is the perfect time to get a little creative in the kitchen, and these black velvet Halloween cookies are a total showstopper.
Equipment
- Mixing bowls (medium and large)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling Rack
- Sifter or fine mesh strainer
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup buttermilk
- 1 tsp black food coloring
For the Frosting (Optional):
- 1 cup unsalted butter softened
- 3 –4 cups powdered sugar
- 2 –3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Halloween sprinkles or edible glitter for decorating
Instructions
Step 1: Prep Your Ingredients
- Measure out all your ingredients before you start baking. It makes the process smoother and stress-free.
- Soften the butter at room temperature for at least 30 minutes—it should be soft enough to press with your finger but not melted.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
- Pro Tip: Sifting the flour and cocoa powder together ensures there are no lumps and gives your cookies that extra soft texture.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly combined.
- Set aside while you work on the wet ingredients.
- Pro Tip: Whisk continuously to prevent any cocoa clumps—this keeps the black velvet color consistent throughout the cookie.
Step 3: Cream the Butter and Sugar
- In a large bowl, use an electric mixer to beat the softened butter and sugar together on medium speed until light and fluffy (about 3–4 minutes).
- Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
Step 4: Add Eggs and Vanilla
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Mix until fully incorporated, smooth, and slightly glossy.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients.
- Add the black food coloring and mix until the dough is evenly dark and glossy.
- Pro Tip: Don’t overmix! Stop as soon as everything is combined to keep your cookies soft and tender.
Step 6: Portion the Dough
- Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets, spacing them about 2 inches apart.
- For a uniform shape, gently roll each scoop into a ball with your hands.
Step 7: Bake the Cookies
- Bake in the preheated oven for 10–12 minutes, or until the edges are set but the centers still look slightly soft.
- Remove from oven and let cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack.
- Pro Tip: The cookies will continue to firm up as they cool—don’t overbake or they’ll lose their soft, melt-in-your-mouth texture.
Step 8: Decorate (Optional)
- Once cooled, frost or drizzle with buttercream, add sprinkles, or leave plain for a sleek, spooky look.
- Arrange on a platter for a stunning Halloween dessert display.
- Pro Tip: If using frosting, let the cookies cool completely first to prevent it from melting.
Notes
Nutritional Value (per cookie, unfrosted)
- Calories: 145 kcal
- Carbohydrates: 18 g
- Protein: 2 g
- Fat: 7 g
- Cholesterol: 27 mg
- Sodium: 95 mg
- Fiber: 1 g
- Sugar: 11 g