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Witch hat cookies are a simple and fun treat that’s perfect for Halloween. The base is a chocolate cookie topped with a creamy homemade buttercream frosting and a Hershey’s kiss.
Witch Hat Cookies
Halloween treats are so much fun to make. They’re perfect for Halloween parties, class parties, and just for a special at home treat.
These Halloween witch hat cookies are super simple to make with a rolled chocolate cookie dough that you slice and bake. Then decorate with orange frosting and Halloween sprinkles and top with a Hershey’s kiss.
You also have to check out our amazing and fun Witch hat cucpakes!
Ingredients
For the Cookies :
- 2 Cups Flour
- 2 Tbsp Corn Starch
- ½ tsp Salt
- ¾ Cup Cocoa Powder
- 1 Cup Sugar
- 1 Cup Butter (softened)
- 1 Egg
- 2 tsp Vanilla
For the Frosting:
- 8 Tbsp Butter (softened)
- 2 Cups Powdered Sugar
- 1 ½ Tbsp Heavy Cream
- ½ tsp Vanilla
- Orange Gel Food Coloring
- 60 Hershey’s kisses
- sprinkles
Instructions
- Whisk together flour, corn starch, cocoa powder, and salt.
- With an electric mixer combine butter and sugar until light and fluffy. Add in egg and vanilla and continue to mix until well blended.
- Gradually add in flour mixture, mixing well after each addition.
- Roll dough into a log with a diameter of about 1 ½ inches. Wrap with parchment or wax paper and place in the refrigerator for 1 hour.
- Preheat the oven to 350
- Carefully slice the dough into ¼- ½ inch slices and place on a baking sheet.
- Bake for 8-12 minutes or until set.
- Remove from oven and allow to cool on the baking sheet for 2-3 minutes, remove to cooling rack to cool completely.
To make the frosting:
- In the bowl of an electric mixer mix butter until light and fluffy. Add in powdered sugar a little at a time mixing between each addition. Add in cream vanilla, and orange food coloring and mix thoroughly. Add additional food coloring if needed to achieve desired flavor.
- Using a piping bag pipe a small dot of frosting on the bottom of an unwrapped Hershey’s kiss. Place it in the center of a cookie. Pipe frosting around the edge of the Hershey’s Kiss and sprinkle with sprinkles.
- Repeat until all cookies are decorated.
- Store in an airtight container until ready to serve.
Want More Fun Halloween Treats?
- Nutter Butter Ghosts
- Halloween Bundt Cake
- Spider Cookies
- Witch Hat Cupcakes
- Ghost Cupcakes
- Candy Corn Cookies
- Halloween Oreo Fudge
- Halloween S’mores Dip
- Halloween Pinwheel Cookies
- Halloween Ooey Gooey Cookies
Ingredients
For the Cookies
- 2 cups flour
- 2 Tbsp corn starch
- ½ tsp salt
- ¾ cup cocoa powder
- 1 cup sugar
- 1 cup butter softened
- 1 egg
- 2 tsp Vanilla
For the Frosting
- 8 Tbsp butter softened
- 2 cups confectioner's sugar
- 1 ½ Tbsp heavy cream
- ½ tsp vanilla
- gel food coloring orange
- 60 Hershey’s Kisses
- Halloween sprinkles
Instructions
- Whisk together flour, corn starch, cocoa powder, and salt.
- With an electric mixer combine butter and sugar until light and fluffy. Add in egg and vanilla and continue to mix until well blended.
- Gradually add in flour mixture, mixing well after each addition.
- Roll dough into a log with a diameter of about 1 ½ inches. Wrap with parchment or wax paper and place in the refrigerator for 1 hour.
- When ready to bake:
- Preheat the oven to 350
- Carefully slice the dough into ¼- ½ inch slices and place on a baking sheet.
- Bake for 8-12 minutes or until set.
- Remove from oven and allow to cool on the baking sheet for 2-3 minutes, remove to cooling rack to cool completely.
For the frosting:
- In the bowl of an electric mixer mix butter until light and fluffy. Add in powdered sugar a little at a time mixing between each addition. Add in cream vanilla, and orange food coloring and mix thoroughly. Add additional food coloring if needed to achieve desired flavor.
- Using a piping bag pipe a small dot of frosting on the bottom of an unwrapped Hershey’s kiss. Place it in the center of a cookie. Pipe frosting around the edge of the Hershey’s Kiss and sprinkle with sprinkles.
- Repeat until all cookies are decorated.
- Store in an airtight container until ready to serve.
Nutrition
Serving: 1cookie | Calories: 113kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 65mg | Potassium: 24mg | Fiber: 1g | Sugar: 10g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
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Heather says
Great recipe except definitely needs 2 eggs. Way to crumbly.