The Little Vintage Baking Company

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halloween

Halloween Cakesicles

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At the beginning of the week I shared a recipe for my go-to red velvet cupcakes with vanilla ermine frosting. Because I had leftover cupcakes, I recycled them and made these super cute, super easy Halloween cakesicles. These cakesicles are perfect for a Halloween party or just for making them with the kiddos.

Halloween Cakesicles

Repurposing Cakes and Cupcakes

Cakesicles are perfect for using any left over cake or cupcakes you have on hand. If you have leftovers and you don’t want to make cakesicles right away, scrape off the frosting and pop them in a ziptop freezer bag and leave them in the freezer until ready to use.

Frosting should be stored separately because once the cupcakes start to defrost, the cupcakes can get soggy. Keep in mind that very little frosting or buttercream is used in making cakesicles. You only need enough to bind the cake mixture, not turn it into a paste.

Halloween Cakesicles

Chocolate Coating

The best chocolate to use both for ease and coloring, is coating chocolate or candy melts. While the taste of a high quality white chocolate would be ideal, it’s also a big pain. Tempering, blooming issues, temperature control, etc is just a couple things that need to be looked out for when using white chocolate. So, find a good quality coating chocolate. I like to use Ghirardelli brand because it’s easy for me to find, but also because I think their white melting wafers taste better than ones you can typically find at craft stores. You can use either candy color (oil based) or you can use powdered food color. I used powdered color by The Sugar Art to color both the black and orange chocolate.

Halloween Cakesicles

How to make Halloween Cakesicles

Cakesicle moulds can be purchased at many craft stores, or online. I recommend getting 2-3 moulds especially if you plan on making more cakesicles in the future. Melt the chocolate in the microwave just until melted in 30 second increments. Stir in candy color or powder color while the chocolate is still warm.

Using a clean paintbrush (one specifically for food, or a pastry brush) paint a layer of chocolate into the moulds. Pop in the freezer for two minutes to harden. Paint another layer of chocolate and freeze for another two minutes. If using light colors, like white, I usually paint a third layer, and I did with these so the red velvet wouldn’t peek through.

Halloween Cakesicles

I made 8 cakesicles total , and used 3-4 cupcakes. I added just enough frosting so that the cake mixture *just* held together, no more than a couple tablespoons. Add a little frosting at a time, until you reach the desired consistency. No need to rely on the frosting to keep the cakesicles moist, they will stay moist under the chocolate coating. Place a heaping tablespoon of cake mixture into the mould, or more depending on the size of your moulds. Mine are fairly small. You want to leave 1/8′-1/4″ space for the rest of the chocolate. Insert the cakesicle stick into the cake mixture and top with more chocolate. Use an offset spatula to scrape off any excess chocolate.

Freeze for 3-5 minutes before unmoulding the cakesicles. Peel the mould away from the cakesicle to not break the chocolate or loosen the stick. Drizzle each with chocolate and top with sprinkles. I used the Monster Mashup sprinkle mix from Sprinkle Pop.

Halloween Cakesicles

If you make these Halloween cakesicles, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more Halloween tutorials, check out these posts:

Halloween Rice Paper Ghosts Tutorial

Halloween Mummy Cake Tutorial

Easy Decorated Halloween Ghost Cookies Tutorial

Black Cocoa Sugar Cookies + Decorated Pumpkins Tutorial

Red Velvet Cupcakes with Ermine Frosting

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Spooky season is in full swing, and today I’m sharing with you these cute vampire bite red velvet cupcakes with vanilla ermine frosting. These cupcakes are everything a red velvet cupcake should be – moist, fluffy, with a light cocoa flavor and a slight tang from the buttermilk. The ermine frostings the perfect accompaniment to the cupcakes. It’s light and fluffy, like a combination of whipped cream frosting and meringue style buttercream. They’re incredibly delicious and fun to make with the kiddos.

Red Velvet Cupcakes

What is Ermine Frosting?

Ermine frosting, or boiled frosting, or flour frosting is unique in the sense that the base of the frosting is made from a flour based, almost pudding like paste. Milk, sugar, flour and salt are cooked over medium heat until boiling, thickened and glossy. The paste is then cooled to room temperature and then added to whipped, room temperature butter. Ermine frosting is light and similar in consistency to a mix of whipped cream frosting and a meringue style buttercream. Ermine frosting doesn’t taste too buttery (and not at all floury, by the way) like a meringue buttercream, but rather tastes more like a less sweet American buttercream. This frosting does not crust and must be refrigerated for storage.

Red Velvet Cupcakes

Red Velvet Cupcakes

My red velvet cake was one of my top selling cakes when I had my business. It’s so delicious, and because it is oil based, stays super moist (without tasting oily, ew) and even tastes better the second day. The hint of cocoa and the tang from the buttermilk and vinegar are what gives red velvet cake it’s signature flavor. I use Dutch process cocoa, which helps neutralize the acid just a bit, but also contributes to the cupcakes rich, dark red color. Oil and sugar are beaten until they are well combined, followed by the egg, egg white, vanilla and red food color. It should have a paste-like consistency at this point.

Red Velvet Cupcakes

I like to use liquid red food coloring for red velvet, but you can also use red gel color if you wish. I’ve provided the amounts below in the recipe. Flour is added, alternating with the buttermilk. Baking soda and vinegar are whisked together and beaten in to the batter. This is to help the cake rise while baking and kickstarts the bubbly/carbon dioxide reaction right away. I use this same technique in my stout cake and my chocolate cake recipes. Don’t worry you won’t taste the vinegar in the finished cupcakes.

Double this recipe if using this batter to make a cake. This recipe makes 3 – 8″ or 9″ pans.

Red Velvet Cupcakes

Vampire Bite Decoration

I used raspberry jam, about 2 tablespoons or so, for my vampire bite decorations. I warmed up the jam in the microwave for 8-10 seconds just a bit to loosen it up. To get the jam specifically to look like little bite marks, you will want to use a piping bag with the tip cut off, just enough to for the jam to come out just a bit. The bite marks only need a little bit of jam. Insert the tip of bag about 1/4″ into the frosting and pipe in the jam, letting it ooze and spill. Repeat the same for the second bite mark.

Red Velvet Cupcakes

If you make these red velvet cupcakes with vanilla ermine frosting, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more cupcake recipes, check out these posts:

Fruity Pebbles Cupcakes

Funfetti Vanilla Cupcakes with Chocolate Fudge Frosting

Caramel Apple Cupcakes

Maple Bacon Blueberry French Toast Cupcakes

Red Velvet Cupcakes
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Red Velvet Cupcakes with vanilla ermine Frosting

Fluffy and moist red velvet cupcakes topped with light and creamy vanilla ermine frosting
Prep Time30 mins
Cook Time18 mins
Cooling Time20 mins
Total Time1 hr 8 mins
Course: Dessert
Servings: 15 cupcakes

Ingredients

Red Velvet Cupcakes

  • 1 ¾ cups (199g) cake flour
  • 1/4 cup (22g) unsweetened cocoa powder, Dutch processed
  • 1 teaspoon fine sea salt
  • 1 cup (198g) canola oil
  • 1 cup + 2 tablespoons (223g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg white
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons + 2 teaspoons red food color (or 2 teaspoons red gel food color)
  • ½ cup + 2 tablespoons (142gl) buttermilk, room temperature
  • 1 teaspoon baking soda
  • 1 ¼ teaspoons apple cider vinegar

Vanilla Ermine frosting

  • 1 ½ cups (341g) whole milk
  • 1 ¼ cups (223g) granulated sugar
  • ½ cup (60g) all purpose flour
  • ¼ teaspoon fine sea salt
  • 1 tablespoon pure vanilla extract
  • 1 ½ cups (339g) unsalted butter, room temperature

Instructions

Red Velvet Cupcakes

  • Preheat the oven to 350F. Line 2 cupcake tins with paper liners.
  • In a medium bowl, whisk together the cake flour, cocoa powder, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the oil and sugar.
  • Beat on medium speed until well combined.
  • Add the egg and white and beat until the mixture is well combined.
  • Add the vanilla extract and red food color.
  • Add the flour mixture in three batches, alternating with the buttermilk, mixing only until just combined after each addition.
  • In a small bowl, whisk together the baking soda and vinegar. Immediately add the mixture the batter and beat for another minute.
  • Remove the bowl from the mixer and give it a final scrape to make sure all the ingredients are incorporated.
  • Divide the batter among the cupcake liners, filling them about 2/3 full.
  • Bake the cupcakes for 17-19 minutes or until a toothpick comes out with a few stray crumbs. 
  • Cool for 10 minutes in the pan. Transfer the cupcakes to a cooling rack to cool completely. 

Vanilla Ermine Frosting

  • In a medium saucepan over medium heat, whisk together the milk, sugar, flour and salt, and bring to a boil.
  • When the mixture starts to boil, continue to cook, whisking constantly for another 2-3 minutes. The mixture will thicken and resemble pudding.
  • Whisk in the vanilla.
  • Strain the mixture into a shallow container to remove any clumps. Place plastic wrap over the surface of the mixture to prevent a film from forming.
  • Leave to cool to room temperature or pop in the freezer for 15-20 minutes. It should be room temperature to touch, not cold.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy.
  • Add the cooled mixture to the butter.
  • Once combined, whip the frosting on high for 3-5 minutes until smooth, light and fluffy. It will resemble a meringue style buttercream.
  • Pipe the frosting onto the cupcakes and serve.

Notes

Ermine frosting needs to be refrigerated after 6 hours. Bring cupcakes to room temperature before serving.
Ermine frosting can be made and stored in the refrigerator for a week, or frozen up to 4 months.

Matcha Sugar Cookies + Decorated Halloween Cauldron

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I love a good sugar cookie, especially one that actually tastes good, and doesn’t spread all over the place when baking. I’ve shared recipes for my go-to sugar cookie recipe and my black cocoa sugar cookies, so today I am sharing with you my matcha sugar cookie recipe. It tastes amazing AND doesn’t spread when baking. I love matcha. It’s earthy, with a hint of sweetness and umami flavor. Really though, it’s hard to explain what makes matcha so appealing and tasty, but it is. My matcha sugar cookies are earthy, just sweet enough, with a hint of almond to compliment the green tea.

Matcha Cut Out Sugar Cookies

When making these cookies, I thought, what better way to highlight a green cookie than with a Halloween theme decoration. So, I went with a witchy cauldron cookie with glowy green potion bubbles with some sugar eyeballs, bones and sprinkles.

Now, if you’ve been to my blog before, you know that royal icing cookie decorating is not my strongest skill nor am I overly patient with the process. So for these cookies, I kept it easy. You will need:

a cauldron cookie cutter

15 second royal icing – black, white and bright green

a scribe tool or a toothpick

#1 and #2 piping tips

piping bags

Cauldron Cookies

I wanted to give the cauldrons a used, beat up look just to kind of make them look old and witchy. I outlined the cauldron shape on the cookie with royal icing. Then I gave the cauldron some “feet” to stand on. I filled in the outlines right away with black royal icing, leaving some areas more sparse than others. This will give the icing an uneven look when they’re completely filled in with icing. If you want a more solid look not-so-banged-up look, flood the cookie evenly and wiggle it back and forth on your work surface to even out the icing.

While the black was drying, I made icing eyeballs and bones with white royal icing. You can buy both sugar bones and eyeballs at the craft store during Halloween if you want to keep things simple. To make them yourself, pipe different small sized rounds on a parchment paper. You want to keep them small but varying in size. Let them dry completely, then use an edible marker or gel food color to paint the black centers. To make the bones, use a #1 tip to pipe a “Y” shape, then pipe an upside down “V” on the bottom of the Y.

Cauldron Cookies

For the potion bubbles, I used a #2 piping tip and piped various sized dots along the top area of the cookie. Be sure the dots do not touch otherwise they will run together. Wait for the dots to crust over and dry a bit, then add a second layer. Repeat this step 2 or 3 more times. While the dots are still wet, place the eyeballs and the bones, then the sprinkles. Let the cookies dry completely before storing and packaging.

Cauldron Cookies

If you make these matcha sugar cookies or use this decorated cauldron tutorial, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more decorated cookie recipes, check out these posts:

Black Cocoa Sugar Cookies + Decorated Pumpkins Tutorial

Snowflake Sugar Cookies

Tutorial: Speckled Egg Cookies

Matcha cut out sugar cookies
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Matcha Sugar Cookies

Matcha green tea flavored sugar cut out cookies
Prep Time10 mins
Cook Time20 mins
Chill1 hr
Total Time1 hr 30 mins
Course: Dessert
Servings: 12 -14 large cookies

Ingredients

  • 2 ½ cups (312g) all purpose flour
  • 2 tablespoons matcha tea
  • ½ teaspoon fine sea salt
  • 1 cup (226g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • ⅛ teaspoon almond extract
  • 1/2 batch prepared royal icing

Instructions

  • In a medium bowl, whisk together the flour, matcha and salt until combined. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until thoroughly combined.
  • Add the egg, followed by the vanilla and almond extracts beating until just combined.
  • Scrape down the bowl. With the mixer on low speed, gradually add the flour and beat until just combined. 
  • Turn the dough out onto a work surface sprinkled lightly with confectioner's sugar. Pat the dough into a disc shape.
  • Wrap tightly with plastic wrap and place in the refrigerator for at least 30 minutes.
  • Preheat the oven to 350F. Line two cookie sheets with parchment paper.
  • Place the chilled dough on a work surface that has been sprinkled with confectioner's sugar. Sprinkle the top of the dough and the rolling pin lightly with confectioner's sugar to prevent any sticking.
  • Roll out the dough to 1/8-3/8" thick, depending on your preference, rotating the dough as you roll to prevent the dough from sticking.
  • Cut out desired shapes and place the cookies 2" apart on the cookie sheets.
  • Place the cookie sheets into the refrigerator for 20-30 minutes to chill.
  • Bake the cookies for 17-20 minutes. Rotate the cookie sheets, halfway through baking. You're looking for the cookies to be soft when touched in the center, but fully cooked. Baking the cookies longer will result in a crispier cookie while baking them to just cooked will keep them soft.
  • Let the cookies cool on the cookie sheets for 10 minutes, before transferring them to a cooling rack to cool completely.

Notes

Matcha sugar cookie dough will keep in the refrigerator for up to three days. Dough can be frozen for up to three months.

Easy Decorated Halloween Ghost Cookies Tutorial

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If you’re anything like me, you love the look of decorated cookies but just don’t have the patience or time to make elaborate decorated cookies. My easy decorated Halloween ghost cookies tutorial is just for you. These ghosts cookies are perfect for a beginner or someone who doesn’t enjoy piping (Hi, that’s me. Shaky AF hands here.) You only need one color of royal icing, and you can use any sugar cookie you wish, but I think these cookies look and taste especially awesome using my black cocoa sugar cookie recipe.

Ghost Cookies

Black Cocoa Sugar Cookies

These cookies taste like Oreo’s, legit. The cookie itself isn’t super sweet, and the black cocoa is the dominate flavor, much like an Oreo. Most of my sugar cookie recipes tend to not have a whole lot of sugar, because most of the time a sugar based icing will be on top. The full recipe and details on baking these cookies can be found on my Black Cocoa Sugar Cookies + Decorated Pumpkins Tutorial post.

I didn’t have a ghost cookie cutter, so I used a large tear drop shape. I pinch the tapered end of the dough, and shaped it to give it more of a “tail”, like a little swoopy ghost shape. If you don’t have a tear drop cutter, you can also just cut out tear drop shaped cookies using a small knife or exacto knife. They don’t have to be identical, you can use your fingers to shape the cookie the way you want it to look.

Ghost Cookies

Royal Icing

I decorated the cookies with my go-to royal icing. My royal icing is a bit unique because it contains corn syrup, which gives the icing a bit of shine when it dries, but also gives it a bit more elasticity when when piping. Additionally, it helps the royal icing to be a bit softer and not as rock hard when it’s dried.

I used the same icing consistency (15-20 second icing) to outline and fill in my cookies. Then, thin out stiff royal icing with a few drops of water at a time until a toothpick or spatula that is ran through the icing creates a line that fills up and flattens out within 15-20 seconds. For this consistency, the icing has to be thin enough to flow, while remaining thick enough that it doesn’t fall off the side of the cookie.

Ghost Cookies

Decorating easy Halloween decorated ghost cookies

I used a #2 round tip to pipe my icing. First outline the shape of the eyes and mouth. I chose to do more oval shaped eyes and a round mouth. None of my cookies are identical because that was my preference, but you can make them as similar as you would like. If it’s easier for you to have a guide to pipe your eyes and mouth, use a scribe tool, and etch the shapes onto the cookie before piping.

After outlining the eyes and the mouth, pipe a border around the perimeter of the cookies. Use the same icing bag and piping tip, and fill in the cookie with the icing. Use a scribe tool or a toothpick to even out the icing, and pop any air bubbles. Additionally, I like to sort of wiggle my cookie back and forth on my work surface so that the icing natural evens out.

Ghost Cookies

That is it, guys. Remember, you can always scrape off wet/semi-wet royal icing and start over. I hope you enjoy this easy decorated Halloween ghost cookies tutorial! If you make these ghost cookies or any decorated cookies with my black cocoa sugar cookie recipe, tag me on Instagram. I love seeing what you guys create with my recipes!

For more cookie decorating tutorials, check out these posts:

Tutorial: Snowflake Cookies

Tutorial: Speckled Egg Cookies

Halloween Mummy Cake Tutorial

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I’ve really been loving working with wafer paper lately, wafer flowers in particular, and while I was working on some flowers and planning out some tutorials, the idea for this mummy cake popped in my head. I sketched it out and couldn’t wait to get started.  And now, I’m super excited to share it with you. I’ve got a few Halloween tutorials lined up to share in the coming weeks and this Halloween mummy cake tutorial is definitely one of my favorites. Not only is it super cute, and perfect for any Halloween gathering, but it’s super easy to make, you only need a few supplies and it is not at all time consuming as it may look.

Mummy Cake

Supplies:

3 tier cake (I used 6×5, 8×5 and 10×5 tiers), stacked and covered in white/off-white fondant

Fondant: bright green, white and black (alternatively, modeling chocolate will work here too) – I used Satin Ice

Circle cutters: 1 1/2″ (38mm), 1″ (25mm), 5/8″ (16mm)

Piping tip #3 OR piping tip #4

Wafer paper

Piping gel

Plastic Wrap/clingfilm

Light brown petal dust ( I used Spanish Moss)

Dusting brush

Small brush for piping gel

Mummy Cake

Making mummy eyes

I opted to go with more of a cartoonish look for my mummy eyes. Super creepy eyes would also be fun here. To make the eyes, you need a few different size round cutters, as well as black, white and green fondant. Plastic wrap is also needed. This helps to make the eyes have more rounded edges and more of a puffed look.

1. Roll the white fondant out to 1/4″ thick. Lay the plastic wrap over the fondant. Cut out two rounds with the largest, 1 1/2″ cutter over the plastic wrap. Set aside.

2. Roll the green fondant out to 1/4″ thick. Lay the plastic wrap over the fondant. Cut out two rounds with the medium sized, 1″ cutter over the plastic wrap.

3. Brush the back of the green circles with a small amount of piping gel. Place the green circles onto the white rounds. I placed mine on randomly.

4. Roll the black fondant out to 1/4″ thick. Lay the plastic wrap over the fondant. Cut out two rounds with the smallest, 5/8″ cutter over the plastic wrap.

5. Brush the back of the black circles with a small amount of piping gel. Place circles onto the green rounds. Again, I placed mine sort of randomly.

6. Thinly roll out some white paste. Use a piping tip size 3 or 4 to cut out 2-3 small circles for each eye. One of the circles goes on the black round, or pupil, and the others are placed the randomly on the green part. Use just a tiny amount of piping gel to attach.

7. With a dusting brush, lightly dust brown petal dust over the white parts of the eye. Add very little at a time. You want just a little bit of color.

Mummy Cake

Now, the black background for the eyes needs to be placed on the cake before attaching the eyes. To do this, cut out a section of fondant in the center of the middle tier, that is just a little bit bigger than the size of the eyes. Roll out some black fondant the same thickness as the fondant on your cake, and place into the hole. Cut off any overhanging black fondant. The idea here is to make the black fondant flush with the cake, rather than adding an additional layer of fondant on top. Adding an additional layer makes it look a bit too bulky and the black will show more through the wafer paper more once they’re attached.

Brush the back of the eyes with piping gel and place them onto the black fondant.

Mummy Cake

Wafer Paper Strips

I’ll admit, I thought this part of the cake was going to take me a while. But once the strips are cut and dusted, it takes no time to put them on the cake. Cut the strips on the long side of the wafer paper with a pair of scissors, cutting them from 1/2″ to 1″. I didn’t measure my strips at all so no need to be exact, nor do they need to be perfectly straight. No worries if the wafer rips, or is damaged in any way – use it! I used 15-20 wafer sheets for my strips, but this amount will vary from person to person.

Mummy Cake

Assembling the mummy cake

With a dusting brush, on the rough side of the wafer paper, lightly dust random areas of the strips with the light brown petal dust. Make sure to keep a variety from strip to strip. You don’t want them to all look the same. I kept my dusting  pretty light, but if you’re wanting more of an aged, deeper, darker and dirty mummy, use a darker shade of brown petal dust (or 2) to dust on the strips as well.

I tried to hide most of the ends of the wafer strips, so it has more of a wrapped look, and doesn’t look so segmented. Tuck the ends of the strips as you place them onto the cake. You can definitely keep some of the ends revealed as I did in some areas. Also note that you do not have to cover every inch of the fondant. A few areas peeking through is no big deal. It still blends in and looks cohesive.

Once all the strips are on the cake, go back with your dusting brush and add some more color to the strips if you would like. Also, dust over the exposed fondant so that it blends in more with the wafer paper.

Mummy Cake

Some notes on serving

Wafer paper is edible, but people don’t generally want to eat it. It’s also a bit of a pain to try to cut through. Before serving this cake, I recommend removing the wafer as you slice and serve it. Also, because wafer paper is easily effected by humidity and water, I would not refrigerate this cake once it’s done. Add the wafer just before delivering the cake if it is for a client or friend.

I hope you guys love this super cute mummy tutorial like I do! Let me know if you have any questions in the comments below or on social. If you make this cake, tag me on Instagram – I would LOVE to see it!

Enjoy!

Ash xx

For more autumn themed tutorials, check out these posts:

Black Cocoa Sugar Cookies + Decorated Pumpkins Tutorial

Floral Piped Royal Icing Cake Tutorial

 

 

 

Black Cocoa Sugar Cookies + Decorated Pumpkins Tutorial

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Black cocoa is a magical ingredient. It’s not an ingredient that is too common to home bakers, but is definitely one to keep in the pantry. Black cocoa powder creates really dark, and chocolatey baked goods. It’s perfect for making black buttercream, blackout cakes, and these black cocoa sugar cookies. These sugar cookies have an intense black color, delicious cocoa flavor, hold their shape when baking and are the perfect black canvas for Halloween cookies, like these decorated pumpkin and Jack O’Lantern cookies.

Black Cocoa Cookies

What is black cocoa?

There are two types of cocoa we use most often for baking – Dutch process and natural. Natural cocoa powder is the most common, most likely the cocoa powder grandma baked with. It’s the most natural of cocoa powders, hence its name. Natural cocoa powder is  lighter in color and used in recipes with baking soda, where the acid in the cocoa is neutralized, enhancing the cocoa flavor.

Dutch processed cocoa powder is alkalized to reduce the acidity. It makes the cocoa powder darker, smoother and more mild in flavor. This type of cocoa powder does not need baking soda to neutralize, so it is commonly used in recipes with baking powder.

Black cocoa powder is similar to Dutch process, except that it is heavily alkalized. It’s the same powder used to make Oreos, so that should give you an idea of color and taste. It’s deep and bittersweet in flavor, though, depending on the recipe, black cocoa is often used in conjunction with another cocoa powder to give the baked good more of a balanced, multi-faceted chocolate flavor.

Black Cocoa Cookies

How do you make black cocoa sugar cookies?

This sugar cookie is similar to my go-to sugar cookie recipe, but with the addition of black cocoa. Note that not a lot of black cocoa is used in this recipe. It doesn’t take much to make these cookies black and the flavor strong enough. My favorite brand of black cocoa to use is by King Arthur Flour. This recipe comes together fast and easily, and can be made in advance and frozen. Bonus, especially if you’re planning on making a lot of cookies.

Room temperature butter is beaten with sugar until just combined. A room temperature egg and vanilla are mixed in, followed by black cocoa powder, salt and flour. Be sure to  just beat your butter and sugar together until combined. No need for “light and fluffy” for these cookies. Incorporating air during the beating process contributes to spread as it causes the cookies to puff up and deflate and spread while baking. Chilling the dough before baking is also an important step to help keep the cookies from spreading.

Keep in mind the thinner you roll and cut out the cookies, the more crispy they will be. I like to roll my dough out to about  1/4″ thick to make sure they’re softer towards the center, and crispy on the outside.

Black Cocoa Cookies

About the icing

I decorated the cookies with my go-to royal icing. My royal icing is a bit unique because it contains corn syrup, which gives the icing a bit of shine when it dries, but also gives it a bit more elasticity when when piping. Additionally, it helps the royal icing to be a bit softer and not as rock hard when it’s dried.

I used Artisan Accents colors to color my icing. I used orange and a little bit of brown for the pumpkin color. The brown tames down the brightness of the orange a bit and gives it more of a true pumpkin color. I used the same brown gel color for the pumpkin stem along with a little bit of black to make a darker brown. I used leaf green and a smidge of black for the vines.

I used the same icing consistency (15-20 second icing) to outline and fill in my cookies. Color your icing the desired color. Then thin out stiff royal icing  with a few drops of water at a time until a toothpick or spatula that is ran through the icing creates a line that fills up and flattens out within 15-20 seconds. For this consistency, the icing has to be thin enough to flow, while remaining thick enough that it doesn’t fall off the side of the cookie.

Black Cocoa Cookies

Tips on how to make Jack O’Lantern and Pumpkin decorated cookies:

Well, I’ll admit it, I made a mistake while making these cookies, and instead of remaking them, I decided I’m going to share with you my mistake so you can see what should be done differently.  You can see in the photo (the third photo from the top) that alternating parts of the cookies are filled in with icing, which is the correct thing to BUT I outlined the cookies entirely first. This gave the outline time to dry, so that when the icing is filled in,  it isn’t able to blend in and look cohesive. Instead you’re left with defined lines. These are easier to see on the Jack O’Lantern cookies. I iced over the outlines of the eyes, nose and mouth to hide the mess, but…well… it it what it is.

–  Since these cookies are so dark, tracing a design onto the cookies to pipe over with an edible marker isn’t really an option, unless you have a white marker. Instead, use a scribe tool to etch your design into the cookies.

– Outline and fill alternate sections and allow the sections to set before outlining and filling the remaining two sections. Be sure to pipe the outline of the eyes, nose and mouth for the Jack O’Lantern’s as you go

– For the stems, I used a small star tip and brown royal icing to give them more a stem-like texture.

– I used #2 piping tips for outlining and filling in, as well as for the vines.

– Let the cookies dry until set before piping on the vines, then the stems.

Black Cocoa Cookies

I hope you enjoy these black cocoa sugar cookies! If you make any decorated cookies with this recipe, tag me on Instagram. I love seeing what you guys create with my recipes!

Ash xx

For more decorated cookie tutorials, check out these posts:

Snowflake Sugar Cookies

Speckled Egg Cookies

Black Cocoa Cookies
Print Recipe
No ratings yet

Black Cocoa Sugar Cookies

Black cocoa sugar cookies have an intense black color, delicious cocoa flavor, hold their shape when baking and are the perfect black canvas for Halloween cookies.
Prep Time10 mins
Cook Time20 mins
Chilling Time1 hr
Total Time1 hr 30 mins
Servings: 12 -14 large cookies

Ingredients

Black Cocoa Sugar Cookies

  • 1 cup (230g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (312g) all purpose flour
  • 1/2 cup (50g) black cocoa powder
  • 1/2 teaspoon fine sea salt

Royal Icing

  • 4 cups (480g) confectioner's sugar, sifted
  • 3 tablespoons meringue powder
  • 4 tablespoons warm water
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons light corn syrup

Instructions

Make the cookies:

  • In a medium bowl, whisk together the flour, cocoa and salt until combined. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until thoroughly combined.
  • Add the egg, followed by the vanilla extract beating until just combined.
  • Scrape down the bowl. With the mixer on low speed, gradually add the flour/cocoa mixture and beat until just combined. 
  • Turn the dough out onto a work surface sprinkled lightly with confectioner's sugar. Pat the dough into a disc shape.
  • Wrap tightly with plastic wrap and place in the refrigerator for at least 30 minutes.
  • Heat the oven to 350F. Line two cookie sheets with parchment paper.
  • Place the chilled dough on a work surface that has been sprinkled with confectioner's sugar. Sprinkle the top of the dough and the rolling pin lightly with confectioner's sugar to prevent any sticking.
  • Roll out the dough to 1/8-3/8" thick, depending on your preference, rotating the dough as you roll to prevent the dough from sticking. 
  • Cut out desired shapes and place the cookies 2" apart on the cookie sheets.
  • Place the cookie sheets into the refrigerator for 20-30 minutes to chill.
  • Bake the cookies for 17-20 minutes. Rotate the cookie sheets, halfway through baking. You're looking for the cookies to be soft when touched in the center, but fully cooked. Baking the cookies longer will result in a crispier cookie while baking them to just cooked will keep them soft.
  • Let the cookies cool on the cookie sheets for 10 minutes, before transferring them to a cooling rack to cool completely.

Make the royal icing:

  • In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioner's sugar and meringue powder. 
  • Add the warm water,  corn syrup and vanilla extract. 
  • Beat on low until everything is blended. Turn the mixer to medium-high speed and mix until the icing forms stiff, glossy peaks, about 5-7 minutes.
  • Icing can be thinned with water depending on the desired consistency. Gel or powder food color can be used to color the icing. Keep the icing covered with a damp towel to keep from drying out. Decorate your cookies as you wish.

Notes

Black cocoa sugar cookie dough will keep in the refrigerator for up to three days. Dough can be frozen for up to a month.