Witch Hat Cookies: a spooky festive treat for your Halloween party
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Looking for a fun, simple Halloween recipe to make with your kids? Witch hat cookies are perfect for you. Kids will love helping you bake and especially decorate these delicious chocolate witch hat cookies. It's chewy on the outside and crisp around the edges, with a spoonful of brightly colored icing and topped with a Hershey's kiss.
This easy Halloween cookie recipe is ideal for when you need a last-minute sweet treat for your Halloween party. They only take about half an hour to make! Witch hat cookies are easy to customize, so get creative! Both kids and adults will love these wickedly delicious Halloween treats.
Top Tips to Make Spooky Witch Hat Cookies
Cornflour will help make your cookies ultra-soft and chewy. It's not essential, but it does make a difference in the cookies' texture.
Use room temperature ingredients.
The combination of white and brown sugar will give your cookies crisp edges and soft centers. However, you can use either one or the other instead of a combo. Remember, brown sugar gives recipes a richer flavor.
Add chocolate chips to the cookies for a more decadent chocolate witch hat cookie.
Leave out the cocoa powder to make vanilla witch hat cookies.
Use any flavor of Hershey's Kiss chocolate.
Make witch hat cookies up to two days in advance.
Dutch-processed cocoa powder will give your cookies the best flavor.
How to Store Witch Hat Cookies
Witch hat cookies will keep for up to 4 days at room temperature or up to one week in the fridge – if you don't eat them all first!
Ingredients
How to Make Witch Hat Cookies
Preheat your oven to 325F. Line a cookie sheet with parchment paper.
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Preheat your oven to 325F. Line a cookie sheet with parchment paper.
Whisk the melted butter, white sugar, and brown sugar in a bowl until smooth.
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Whisk the melted butter, white sugar, and brown sugar in a bowl until smooth.
Beat in the egg.
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Beat in the egg.
Add the vanilla.
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Add the vanilla.
Whisk in the cocoa powder.
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Whisk in the cocoa powder.
Add the flour, salt, baking soda, and cornflour, the mix until combined.
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Add the flour, salt, baking soda, and cornflour, the mix until combined.
Scoop out 2 tablespoons of dough. Shape the dough into a ball, then place on the cookie sheet.
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Scoop out 2 tablespoons of dough. Shape the dough into a ball, then place on the cookie sheet.
Gently push down so the dough is about 1 cm thick. Repeat with the remaining dough.
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Gently push down so the dough is about 1 cm thick. Repeat with the remaining dough.
Bake the cookies for 8 to 10 minutes until the edges become slightly crispy, but the centers remain soft. Take the tray out of the oven.
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Bake the cookies for 8 to 10 minutes until the edges become slightly crispy, but the centers remain soft. Take the tray out of the oven.
Cool the cookies on the tray for 5 minutes, then transfer them to a rack to cool completely.
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Cool the cookies on the tray for 5 minutes, then transfer them to a rack to cool completely.
In a bowl, combine powdered sugar, milk, and food coloring.
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In a bowl, combine powdered sugar, milk, and food coloring.
Mix well by creating different shades of icing.
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Mix well by creating different shades of icing.
Place 1 teaspoon of icing on top of a cookie.
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Place 1 teaspoon of icing on top of a cookie.
Top each cookie with Wilton candy melts.
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Top each cookie with Wilton candy melts.
Press a Hershey's kiss into the icing.
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Press a Hershey's kiss into the icing.
Repeat with remaining cookies. Serve and enjoy!
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