Black Cat Cookies

Make a batch of cute black cat cookies this Halloween. They're made with soft, no-spread chocolate dough topped with a thin layer of chocolate and sprinkles.

Prep Time 20

Cook Time 8

Chilling time 1

Total Time 1 28

Servings cookies

Author Heather

Ingredients

Cookies

¾ cup (170 g) unsalted butter, room temperature
¾ cup (150 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups (240 g) all purpose flour *measured properly
¾ cup (63 g) cocoa powder natural or Dutch process
1 teaspoon baking powder
½ teaspoon salt

Decorations

5 ounces (140 g) dark chocolate melting wafers
¼ cup black sanding sugar

Instructions

Cookies

In a large bowl with a hand mixer (or stand mixer), cream together butter and sugar. Add eggs and vanilla extract and beat until fluffy, about a minute.
In a separate bowl, sift (or whisk) together the flour, cocoa powder, baking powder, and salt.
Add dry ingredients to butter mixture and mix until just combined (do not overmix). Shape dough into two round discs and wrap in wax paper or plastic wrap. Refrigerate for at least 30 minutes (up to 24 hours).
Preheat oven to 350℉ and line a baking sheet with parchment paper. Remove one disc of dough at a time from the refrigerator.
Dust counter top, rolling pin, and top of dough with cocoa powder or flour. Roll dough out to ¼" thickness. Using a cat cookie cutter, cut dough into shapes and place onto prepared baking sheet about 1 inch apart.
Bake cookies for about 8-9 minutes, or until cookies look set across the top. Remove from oven and allow to cool for 5 minutes on baking sheet before transferring to a cooling rack to cool completely.

Decorations

Transfer dark chocolate melting wafers into a microwave safe bowl and microwave in 30 second increments, stirring each time, until melted and smooth.
Using a small spatula, the back of a spoon, or a butter knife, gently coat each cookie with a thin layer of melted chocolate. If chocolate begins to thicken or dry in bowls, place back in the microwave and melt in 10 second increments.
While chocolate is still wet, cover liberally with black sanding sugar.
Allow chocolate to dry completely before gently brushing excess sugar off with a pastry brush.

Notes

* How to measure flour properly: Use a kitchen scale to measure flour for accurate results every time. If you don't have a kitchen scale, use the spoon and level method. Stir the flour (especially if it's been packed down in a bag/container), then gently spoon into the measuring cup, leveling off the top with a knife. Scooping with a measuring cup compacts flour into the cup and adds up to 25% extra to the recipe, resulting in dry, bland cookies that don't spread properly.
Storage: Cut out cookies will keep for 5 to 7 days in a tightly sealed container at room temperature. To help keep cookies fresh, place a slice of bread in the cookie container and replace when it dries out.
Freezing: Cookies can be frozen for up to three months. To thaw, place on the countertop to bring to room temperature for 1 to 2 hours.
To prevent spreading: Use parchment, not grease. Chill your dough before rolling out. Chill dough a second time on the baking sheet just before baking. Don't place dough on a hot baking sheet.

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