These delicious and colourful chocolate cookies are perfect for a Halloween party or treat. While of course they’re not a health food, you do have the advantage of knowing exactly what’s gone into these, unlike many of the factory produced Halloween sweets.
Taste wise, these sandwich cookies are like a softer, chewier version of a homemade Oreo. They’re sandwiched together with a simple cream cheese frosting coloured with vivid Halloween colours that will delight kids of all ages. They’re not just for Halloween – you could customise them to any occasion too with a coloured filling of your choice, from ombre to a rainbow!
My Easy Homemade Halloween Sandwich Cookies were adapted from this great recipe by Smells Like Home. Gel food colouring is what you’ll need for vibrant frosting colours – go for Sugarflair, Americolor, or Home2Bake (from Asda).
- 190g plain flour
- 80g cocoa powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- pinch salt
- 300g caster or golden caster sugar
- 130g unsalted butter
- 1 egg
- 50g unsalted butter
- 125g cream cheese
- 300g icing sugar
- 1 tbsp vanilla extract or essence
- Preheat your oven to 190c/gas mark 5/375f and prepare two or three large cookie trays - I didn't use parchment paper - I just greased them well.
- In a large bowl, sift the flour, baking powder, bicarb, salt, and cocoa together and add the sugar. In a smaller bowl or jug, warm your butter in the microwave until its very soft, and then stir in the egg until the dry and wet mixes are combined into a thick dough. If it won't quite combine well, just add a few drops of milk.
- Next, use your fingers to pinch off small balls of dough and roll them into balls - you're looking for about a heaped teapsoon sized amount of dough. I rolled the dough between my palms (which leads to messy hands but works well!) and then popped them onto the baking sheet about 2.5 inches apart to give them plenty of room to spread out.
- Once you have a full sheet, bake for roughly ten minutes - they will still be soft when you take them out of the oven so let them cool fully on the tray before you try to move them.
- Mix your soft butter and cream cheese in a stand mixer until combined, and then sift in the icing sugar 100g at a time before finally adding the vanilla. Run the mixer until the frosting is just combined - not more, or it may become runny. Divide the frosting into different bowls and add gel colouring - I used Sugarflair for the orange, Home2Bake (Asda) for the green and Americolor for the bright purple.
- Remove your cookies from their baking trays, and pair them up according to size. Scoop a tablespoon of frosting onto every other cookie and use the tip of the spoon or a palette knife to guide it to the edges. If your frosting is too runny and is running off the cookies, pop it iinto the fridge for around 30 minutes.
- Leave the frosting to set (in the fridge on a warm day) before popping the tops gently onto your cookies.
- The cookies will keep well in an airtight tin for up to four days - again, store in the fridge if its a warm day.