Witch Hat Cookies
Witch hat cookies have soft, chewy centers and a perfectly crisp outer edge from the sanding sugar. Think chocolate with a hint of pumpkin and earthy, warm pumpkin pie spice flavors.
Servings: 30 cookies
Equipment
Ingredients
- ¾ Cup salted butter
- 1½ Cups dark brown sugar packed
- ½ Cup pumpkin puree
- 1 egg
- 2 Teaspoons vanilla extract
- 2¼ Cups all purpose flour
- ¼ Cup cocoa powder
- 3 Tablespoons black cocoa powder
- 2 Tablespoons cornstarch
- 1½ Teaspoons pumpkin pie spice
- 1 Teaspoon salt
- 1 Teaspoon baking soda
- ⅓ Cup sanding sugar black
- 30 Hershey Kisses dark chocolate
- ⅓ Cup black frosting
- 30 edible candy sprinkles red rose shaped
Instructions
- In a large bowl, beat together the brown sugar and butter until combined.
- Add the pumpkin, egg, and vanilla. Beat again until combined
- Sift in the flour, cocoa powder, black cocoa, cornstarch, pumpkin pie spice, salt, and baking soda. Mix until a dough forms.
- Scoop the dough into balls about 2 Tablespoons in size. Roll each ball in black sanding sugar
- Place the rolled cookie dough onto a plate and refrigerate for 15 minutes.
- While the cookies are chilling, preheat the oven to 375°F.
- Once the cookies have finished chilling, place them about 2 inches apart on a parchment or silicone lined cookie sheet.
- Bake in the oven for approximately 10 minutes.
- Remove from the oven after 10 minutes and immediately add one of the dark chocolate Hershey kisses to the center of each cookie pressing down just slightly.
- Carefully remove each cookie from the tray and put them on a plate. Put the cookies in the fridge or freezer to chill.
- Once completely cooled down and the Hershey kiss is no longer melting, remove from the refrigerator. Use black icing with a small open star piping tip, such as a Wilton 16 tip, to pipe little florets all along the bottom edge of the Hershey’s kiss to be the witch's hat ribbon. Now press one red rose sprinkle onto the side of the hat against the ribbon. Repeat for all the cookies.
- Serve or store in an airtight container for up to 3 days.
Notes
Chilling is important: Chill the cookies before baking, otherwise they'll spread out too much during the cooking time, and you want witch hat cookies not witch sombreros!
Remember the parchment paper: This is important, so the witch hat cookies don't stick and break.
Get creative: You don't have to add black frosting for a ribbon or red rose decorations. Add anything you want.
When to decorate: Add the chocolate kisses as soon as the cookies come out of the oven, so the heat from the cookies melts the base of the dark chocolate kisses and helps them stick in place. But let them cool completely before adding frosting and other decorations, for a tidier finish.
Remember the parchment paper: This is important, so the witch hat cookies don't stick and break.
Get creative: You don't have to add black frosting for a ribbon or red rose decorations. Add anything you want.
When to decorate: Add the chocolate kisses as soon as the cookies come out of the oven, so the heat from the cookies melts the base of the dark chocolate kisses and helps them stick in place. But let them cool completely before adding frosting and other decorations, for a tidier finish.
Nutrition
Calories: 147kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 160mg | Potassium: 48mg | Fiber: 1g | Sugar: 13g | Vitamin A: 785IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg
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