The cookies aren’t just for Halloween. Make them year-round, using nonpareils in a rainbow of colors.
PREP: TOTAL TIME: YIELD: MAKES 12
INGREDIENTS
- 1 1/2 cups all-purpose flour, (spooned and leveled)
- 1/2 cup unsweetened cocoa powder (spooned and leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1 large egg
- 1 cup unsweetened applesauce
- 1/2 teaspoon pure vanilla extract
- 1 cup confectioners’ sugar
- Orange nonpareils or sanding sugar, for decoration
DIRECTIONS
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Preheat oven to 375 degrees. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt; set aside.
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In a large bowl, using an electric mixer, beat 1/2 cup butter and brown sugar until light and fluffy. Add egg; beat until smooth. With mixer on low, alternately add flour mixture and applesauce, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
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Drop dough by heaping tablespoons, 2 inches apart, onto two baking sheets. Bake until a toothpick inserted in the center of a cookie comes out clean, 10 to 14 minutes. With a thin metal spatula, immediately transfer cookies to a wire rack; let cool completely.
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Meanwhile, make filling: In a large bowl, using an electric mixer, beat vanilla and remaining 1/2 cup butter until light and fluffy. Gradually add confectioners sugar, beating until smooth.
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Spread bottom of half the cookies with 1 tablespoon filling each; sandwich with remaining cookies, pressing gently so filling oozes out slightly. Sprinkle exposed filling with nonpareils. Let rest 15 minutes to set.
COOK’S NOTES
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