These cute Halloween Witch Hat Cookies are made with homemade cookie dough, coloured icing and Hershey's kisses.
Halloween is such a fun time of year. Plus, it's great opportunity to get a bit silly with your children.
This recipe for Halloween Witch Hat Cookies is very simple to make and is a great option for a shared Halloween celebration.
The recipe for the cookies is based on my extremely popular Double Chocolate Cookies.
However, instead of using chocolate chips, these cookies have the cute Hershey's kisses hat on top instead.
How to make Halloween Witch Hat cookies:
Preheat the oven to 170°C (325°F) fan bake.
Melt the butter in a large glass bowl in the microwave, add the brown and white sugar then whisk together.
Add the egg and vanilla and mix until smooth with no lumps. Sift in the flour, cocoa, salt, baking soda and cornflour then fold everything together until combined.
Roll the dough into balls (about 2 tablespoons each) and place on a lined baking tray. Push down to about 1 cm thickness.
Bake the cookies for 8-10 minutes until turning crispy on the outside but still very soft in the centre.
After a few minutes, transfer from the tray to a wire rack to cool completely before icing.
Whisk together the icing sugar and milk then add a few drops of food colouring of your choice.
Spoon 1 teaspoon of coloured icing on top of each cookie and press in an unwrapped chocolate kiss.
Kids absolutely loves these fun, Halloween recipes. Some other cute ideas for Halloween include my Spider Cookies and my Sushi Caterpillar.
Common questions and tips for Witch Hat cookies:
How long do these cookies keep for? These cookies will stay fresh for up to one week in an airtight container.
Can I make these without food colouring? Sure thing. Just make chocolate icing or melt some chocolate to be the base of the hat.
TIPS
- The cooking dough can also be frozen. Freeze in a snap lock bag for up to three months.
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Halloween Witch Hat Cookies
Super fun and cute witch hat cookies made with homemade cookie dough, icing and Hershey's kisses.
Ingredients
- 150g butter
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 tsp vanilla essence
- 1 ¾ cups plain flour
- ½ cup cocoa powder
- ¼ tsp salt
- 1 tsp baking soda
- 1 Tbsp cornflour
Topping
- 1 cup icing sugar
- 2 Tbsp milk
- Food colouring of your choice
- 118g packet Hershey’s Kisses
Instructions
- Preheat the oven to 170°C (325°F) fan bake.
- Melt the butter in a large glass bowl in the microwave, add the brown and white sugar then whisk together.
- Add egg and vanilla and mix until smooth with no lumps.
- Sift in the flour, cocoa, salt, baking soda and cornflour then fold everything together until combined.
- Roll the dough into balls about 2 tablespoons each and place on a lined baking tray. Push down to about 1 cm thickness. Bake the cookies for 8-10 minutes until turning crispy on the outside but still very soft in the centre.
- Remove from the tray after a few minutes to a wire rack to cool completely before icing.
- Whisk together icing sugar and milk, add a few drops of food colouring. Spoon 1 teaspoon of coloured icing on top of each cookie and press in an unwrapped chocolate kiss.
Notes
- Store cookies in an airtight container for up to a week.
- If you don't have any food colouring, you could make chocolate icing instead.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 164Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 126mgCarbohydrates: 23gFiber: 1gSugar: 15gProtein: 2g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Trace says
do these spread? Ta
VJ cooks says
Mine didn't. It is important to chill the dough.