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Best Black Cocoa Halloween Cookies – Easy 30-Min Recipe

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These quick and easy black cocoa Halloween cookies are made without artificial dyes, using black cocoa powder for a dramatic black color and rich Oreo-like flavor. Ready in under 30 minutes, they’re perfect for weeknight baking and Halloween parties.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (220g) all-purpose flour, spooned and leveled
  • ½ cup (50g) black cocoa powder (recommended: King Arthur Flour or Rodelle)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Powdered sugar (optional), for dusting or royal icing

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
  3. Add the egg and vanilla extract, beating on low until just combined. Scrape down the sides of the bowl.
  4. In a medium bowl, whisk together the flour, black cocoa powder, baking powder, and salt to break up any lumps.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough should be soft and slightly sticky.
  6. Using a cookie scoop or tablespoon, scoop rounded balls of dough (about 1.5 tablespoons each) and place them 2 inches apart on the prepared baking sheet. Optionally, roll each ball between your palms for perfectly round cookies.
  7. Bake for 8-10 minutes. At 8 minutes, the cookies will be puffed and slightly cracked on top with soft centers. For crisper cookies, bake 10 minutes.
  8. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. If decorating with icing, wait until fully cool (about 20 minutes).

Notes

For the deepest black color, use black cocoa powder from King Arthur Flour or Rodelle. Do not overmix the dough to avoid tough cookies. Watch bake time closely as the dark color makes it hard to judge doneness; look for set edges and tiny cracks on top. For softer cookies, bake 8 minutes; for crisper, bake 10 minutes. Store in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: black cocoa cookies, Halloween cookies, easy cookies, 30-minute recipe, no food coloring, black cookies, sugar cookies, Halloween dessert

Find it online: https://ovenmila.com/best-black-cocoa-halloween-cookies-easy-30-min-recipe/