Halloween Witch Hat Cookies
These Halloween Witch Hat Cookies are the perfect dessert recipe for Halloween! They are both spooky (in a totally adorable way), super delicious, and great Halloween cookies to make with kids (big or small).
Halloween is creeping up on us quickly and I have the best recipe of all Halloween recipes for you today. Which hat cookies are the best? Witch hat cookies are the best!
OK, I’m totally lame and you’re rolling your eyes at me. Hershey’s kisses, sprinkles, peanut butter, and a little frosting make some truly adorable cookies that’ll be the star of your holiday party or a fun treat for the kids.
I love how realistic these cute little witch hat cookies look while still tasting great and being deceptively easy! A super fun fact about being a food blogger: you get to fully immerse yourself in the holidays way before they actually happen. I mean, I was eating Pretzel Spider Webs in the middle of summer and I’m not sad about it.
These cookies were actually make in August as well as my Mummy Oreo Pops! October has been totally focused on Christmas cookies. I really don’t mind starting Christmas early (or bursting into Christmas carols in the middle of the summer.) Decorating for this crazy time of the year isn’t really my forte.’ I’m more of a fall/autumn decorator.
Ultimately, Christmas and Christmas baking is my favorite. However, I do enjoy making “scary” treats every year (Halloween Boo Meringues, for example) and am looking forward to taking Eliza trick-or-treating. I didn’t get to take her two years ago because it was so darn cold, but I’m hoping it will be a little bit better this year. Last year we ended up going to a party on Halloween night. This will be her first time trick-or-treating!
Many of the fun Halloween desserts focus on style over substance. In reality, I’m all for cute spookiness that makes you go: “OMG awwww those are so cute!” I mean, have you seen Mummy Oreo Truffles? At the same time, I also want Halloween desserts that taste delicious and make my mouth water. These Halloween Witch Hat Cookies have it all, guys. They are fun, funky, colorful, cute, and have a spectacular flavor that will leave you craving just one more cookie.
These witch hat cookies are just too cute to pass up and will turn heads for all the right reasons this Halloween. Pair them alongside my Pumpkin Patch Dirt Cups and you haven’t yourself a party.
I plan to make these year after year. Happy Halloween, everyone!
Halloween Witch Hat Cookies
Ingredients
- 1 & 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- purple gel food coloring
- Halloween sprinkles or purple sanding sugar
- 33 Hugs candies or chocolate kisses unwrapped
Instructions
- Line a sheet pan with parchment paper, set aside. In a large mixing bowl, stir together the flour, cornstarch, baking soda, baking powder, and salt until combined, then set aside.
- In a large mixing bowl with an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, cream the butter with the sugar for 2 minutes. Add the egg and mix it in until combined. Add the peanut butter and vanilla extract, mix it in until combined, scrape down the sides as needed.
- Add the dry mixture to the wet and stir it in until combined. Add purple-colored gel food coloring until you achieve the color you want. I like to give a few good stirs by hand to make sure the color is evenly distributed.
- Using a 1 tablespoon cookie scoop, place scoops of the dough not touching but closer together on the prepared sheet tray. Cover with plastic wrap and place in the fridge for at least 2 hours to chill, overnight is best.
- Preheat the oven to 350°F. Line sheet pans with parchment paper, set aside.
- Place the sprinkles or sanding sugar into a small bowl. Roll the cookie dough into a ball then roll it in the sprinkles/sugar. Place the cookies 2 inches apart on the sheet trays. Bake for 9-11 minutes until puffed up and start to crack.
- Let the cookies cool for 5 minutes on the sheet tray. Place a hug in the center of the cookies, pressing down until it sticks. Place the try directly into the freezer for 10 minutes to prevent the chocolate from melting. Transfer to a wire rack while you bake the rest of the cookies.
Notes
Terrific color! And such a fun idea. Really nice recipe — thanks!
Can you use Reg salt instead of Sea salt. Thank you.
Yes, you can do that
1. Do you have to use gel food coloring?
2. Do they absolutely need to chill?
I’m kicking myself because I followed your instructions and mixed the wet and dry ingredients together and then added in the food coloring. Listen it seems like yours look great but my cookie dough was GREY and I probably overworked it from trying to disperse the color. I don’t know why I did it like this. I knew that it wouldnt go well.
Also I rolled the balls in sprinkles before chilling them in the fridge and the sprinkles stuck really easily. It seemed like an easier option then trying to stick them on when they were all cold.
Did you use gel food coloring??