Gothic Halloween Cookies

These gothic Halloween cookies start with simple, no spread vanilla cutout cookies, decorated with black cocoa buttercream in flowers, leaves, and pumpkins, for a dark and moody Halloween treat. You might also love these recipes for Halloween cupcakes, black velvet cake, and jack o’ lantern cookies. This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own. Why You’ll Love This Recipe Video Tutorial. I’ve included a simple decorating tutorial in the recipe card, showing you how I piped easy rosettes, pumpkins, drop flowers and leaves, using just a few piping tips. No Spread Recipe. You’ll love the cutout cookie recipe, which will perfectly hold any shape of cookie cutter that you use. Dark and Elegant. Although I made these for Halloween, they’re elegant enough for any dark and moody event, even a gothic wedding. High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. See the recipe card at the end of the post for the full ingredients list and instructions. Ingredients and Tools 12-Inch Disposable Piping Bags + Couplers. Piping Tips. 1M, 18, 352 Vanilla Cutout Cookies. You can use a simple round, scalloped cookie cutter for the vanilla cutout cookies, or any shape you choose. Black Cocoa Buttercream. Black cocoa powder makes an intense, dark chocolate, black buttercream. This is the recipe I use for all of my black velvet cake and cupcake recipes. Instructions Make the vanilla cutout cookies as instructed, and cool completely before decorating. Make the black cocoa buttercream as instructed. The color will deepen and darken as the buttercream sits, so you may want to make it a few hours in advance. See the video in the recipe card for a simple demonstration on piping rosettes, drop flowers, pumpkins, and leaves, using tips 1M, 18, and 352. Before the buttercream crusts over, decorate the cookies with black sugar pearls and sanding sugar. Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking! Frequently Asked Questions Can I make these cookies in advance? You can keep the unfrosted cookies frozen until ready to decorate, for up to 3-6 months. How should I store the frosted cookies? Frosted cookies should be stored at room temperature in an airtight container for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. You Might Also Like Red Velvet Halloween Cake Halloween Cupcakes Black Velvet Cake Stamped Halloween Cookies Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day! Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations! Print Gothic Halloween Cookies Vanilla cutout cookies decorated with black cocoa buttercream in flowers, leaves, and pumpkins, for a dark, moody, gothic Halloween treat. Course DessertCuisine AmericanKeyword Black Cocoa, Cutout Cookies, Gothic, Halloween Prep Time 2 hours hoursCook Time 12 minutes minutesTotal Time 2 hours hours 12 minutes minutes Servings 3 dozen Author Heather Smoke Equipment12-Inch Disposable Piping Bags + CouplersPiping Tips, (1M, 18, 352) IngredientsCookies1 recipe Vanilla Cutout CookiesButtercream1 recipe Black Cocoa Buttercreamblack sanding sugarblack or silver sugar pearls InstructionsMake the vanilla cutout cookies as instructed, and cool completely before decorating.Make the black cocoa buttercream as instructed. The color will deepen and darken as the buttercream sits, so you may want to make it a few hours in advance.See the video in the recipe card for a simple demonstration on piping rosettes, drop flowers, pumpkins, and leaves, using tips 1M, 18, and 352. Before the buttercream crusts over, decorate the cookies with black sugar pearls and sanding sugar. Video NotesYou can keep the unfrosted cookies frozen until ready to decorate, for up to 3-6 months. Frosted cookies should be stored at room temperature in an airtight container for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. The post Gothic Halloween Cookies appeared first on Curly Girl Kitchen.