Halloween Cookies

Start a new Halloween tradition: Bake chocolate cookies cut into the shapes of ghostly bats and cats.

PREP: TOTAL TIME: YIELD: MAKES 40 TO 50

INGREDIENTS

  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting out dough
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • Small candies or sprinkles, for decorating (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, and salt; set aside.

  2. In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.

  3. On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/2 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)

  4. Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on a baking sheet, spacing them 1 inch apart.

  5. Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking). Cool cookies 1 to 2 minutes on baking sheet; transfer to a rack to cool completely.