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Best Black Velvet Halloween Sugar Cookie Recipe

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These black velvet Halloween sugar cookies are naturally dark from black cocoa powder, with a soft and slightly chewy texture. They are perfect for decorating and are a crowd-pleaser at any Halloween party.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract (pure)
  • 2 cups (250g) all-purpose flour
  • ½ cup (45g) black cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • Powdered sugar, for dusting (optional)
  • Royal icing in Halloween colors (optional)
  • Edible glitter in silver or gold (optional)
  • Halloween sprinkles (optional)

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl at least once.
  2. Add the egg and vanilla: Add the room-temperature egg and vanilla extract. Beat on medium speed until fully combined, about 1 minute. The mixture may look slightly curdled; that’s normal. Scrape the bowl again.
  3. Whisk the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, baking soda, and salt until no lumps remain.
  4. Combine wet and dry ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet mixture in three additions, mixing just until combined after each. Stop mixing as soon as no streaks of flour remain. The dough will be thick and slightly sticky.
  5. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or up to 48 hours.
  6. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Let the dough sit at room temperature for about 5 minutes.
  7. Scoop and shape: Using a cookie scoop or tablespoon, scoop rounded balls of dough about 1.5 tablespoons each. Place them on the prepared baking sheets about 2 inches apart. For perfectly round cookies, roll each ball gently between your palms until smooth.
  8. Bake: Bake for 10-12 minutes, rotating the baking sheet halfway through. The cookies will look slightly puffed and the edges will be set. For softer cookies, bake for 10 minutes; for slightly crisper edges, bake for 12 minutes.
  9. Cool properly: Let the cookies cool on the baking sheet for exactly 5 minutes, then transfer to a wire cooling rack to cool completely.
  10. Decorate (optional): Once completely cool, dust with powdered sugar, pipe on royal icing, or add sprinkles.

Notes

Chilling the dough for at least 2 hours is essential to prevent spreading. Black cocoa powder is more alkaline; do not add extra as it may cause bitterness. For perfectly uniform cookies, weigh each dough ball to about 30g. The cookies taste even better on day two as the flavor deepens.

Nutrition

Keywords: Halloween cookies, black velvet, sugar cookies, black cocoa, Halloween dessert, no food coloring, soft sugar cookies

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