Description
Delight your Halloween celebrations with these spooky Halloween Oreo Cookies. Soft, cocoa-infused cookies sandwich a smooth, vibrant orange frosting, perfectly capturing the festive spirit with a rich chocolate flavor and a fun, colorful twist.
Ingredients
Scale
For the Cookies
- ½ cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon table salt
- 1 cup all-purpose flour (120g)
- 2 tablespoons black cocoa powder
For the Frosting
- ¼ cup unsalted butter, softened
- ¼ cup vegetable shortening
- ½ teaspoon vanilla extract
- 1 ¾ cup powdered sugar
- orange gel coloring
Instructions
- Prepare the cookie dough: Beat the softened butter and powdered sugar together until creamy. Add vanilla extract and salt, mixing again to combine the flavors evenly.
- Incorporate dry ingredients: Whisk the all-purpose flour and black cocoa powder together, then slowly add this to the butter mixture, blending until a dough forms.
- Chill the dough: Gather the dough into a ball, cut it in half, and wrap each in plastic wrap. Refrigerate for 30 minutes to firm up.
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
- Roll and cut the cookies: Place one dough ball between two sheets of wax paper and roll out to ¼ inch thickness. Use a 2-inch round cookie cutter to cut out circles. Reroll scraps to make a total of 12 circles.
- Stamp and chill: Arrange the cookie circles on a nonstick baking sheet. If desired, gently press cookie stamps onto the tops for festive designs. Refrigerate the pan while you repeat rolling and cutting with the second dough ball.
- Bake the cookies: Bake for 11-12 minutes. After removing from the oven, cool the cookies on the hot pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting: Beat the softened butter, vegetable shortening, vanilla extract, and powdered sugar until smooth and creamy. Add orange gel coloring dropwise with a toothpick until the desired vibrant color is achieved.
- Assemble the sandwich cookies: Spoon the frosting into a piping bag fitted with icing tip #10. Swirl the frosting onto half of the cooled cookies. Top with the remaining cookies and gently press to spread the frosting evenly. Optionally, roll the edges in sprinkles for added festive flair.
- Storage: Store the assembled sandwich cookies in a loosely sealed container to keep them fresh.
Notes
- Black cocoa powder provides a deeper, richer chocolate flavor and an intense color perfect for Halloween treats.
- If you don’t have black cocoa powder, regular unsweetened cocoa powder can be used but the cookies will be lighter in color.
- Use wax paper between dough and rolling pin to prevent sticking and for easy transfer.
- Refrigerating the dough and cookie sheets helps maintain the cookie shape during baking.
- Feel free to customize the frosting color with other gel food colors to match your Halloween theme.
- Store cookies at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 14g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
