Halloween is only two days away, and while it’s one of my favorite holidays ever, I can’t say I’m doing anything too festive this year. Maybe getting married a couple months ago has filled my need for getting dressed up for awhile? Or possibly the looming arrival of Hurricaine Sandy has left me more worried about stocking up on food and water in case we get washed away… Lucky for me though, I bought the most adorable Halloween sprinkles on sale over the summer and I couldn’t possibly let the season go by without using them to make festive cookies for a holiday I love.
I thought a not-too-sweet chocolate sugar cookie topped with creamy, rich frosting would be the perfect clean slate for some festive sprinkles. These soft cookies were pillowy and full of dark chocolate flavor without being over-powering. With endless frosting color/sprinkle combos- this recipe is a great one to have around as a go-to holiday cookie. These would be so fun to fancy up for Christmas, Valentines Day, or really for no purpose at all.
- 2 cups all-purpose flour
- 1/2 cup cocoa powder (dutch process/Valharona power highly recommended)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup light-brown sugar
- 9 Tbsp butter, softened (1 stick + 1 Tbsp)
- 2 Tbsp sour cream
- 1 large egg
- 1 large egg yolk
- 1/2 Tbsp vanilla extract
- 12 tablespoons of butter, softened. (1 stick and a half)
- 4 cups of powdered sugar
- 2 teaspoons of vanilla extract
- 1-2 tablespoons milk or cream
- gel food coloring(optional)
- Preheat oven to 350 degrees. In a mixing bowl, whisk together, flour, cocoa, baking powder, baking soda and salt, set aside.
- In the bowl of an electric mixer, mix together granulated sugar, brown sugar, butter and sour cream until light and fluffy about 3-4 minutes.
- Add the egg, egg yolk and vanilla and mix until well combined. Slowly add in dry ingredients and mix until incorporated (dough will be thick).
- Scoop 1-2 tablespoon sized portions of dough and form into balls. (depending on how big you want them.)
- Place dough-balls onto parchment-lined cookie sheets and evenly flatten to about 1/2 inch thick. (The cookies don't spread much so they can be relitavely close.)
- Bake in preheated oven 9 - 10 minutes. Allow to cool completely before frosting.
- Place softened butter in a large bowl and whip until creamy and pale. Add the powdered sugar 1 cup at a time until thick and smooth. Add in vanilla and milk or cream until frosting is dense and creamy. Add food coloring if using. Frost cookies using an offset spatula and top with sprinkles.
The frosting gets nice and stiff after sitting out for a little while, which also makes them relatively easy to pack or stack!
cookie recipe from: Cooking Classy