Halloween Chocolate Sugar Cookie Sticks: Soft in the middle, crunchy on the outside, and full of butter flavor. Decorated the same size as a pretzel rod, these fun Halloween cookies will be perfect on a Halloween Party Dessert Table, or packaged up for a Fall bake sale. Neighborhood trick or treaters will love them too!

Serve a twist on the classic Halloween Decorated Pretzels! The Cookie Sticks are decorated just like pretzels only in cookie form.

INGREDIENTS FOR A CLASSIC SUGAR COOKIE DOUGH

These tender chocolate sugar cookies start with a classic sugar cookie dough recipe and the addition of black cocoa powder. The chocolate sugar cookies taste great on their own. Add drizzles of orange, purple, green, and black melted candy, plus the same color sprinkles and you have a delicious Halloween Party treat!

granulated sugar
shortening
butter
egg
milk
vanilla extract
all-purpose flour
black cocoa
baking powder
salt

INSTRUCTIONS: HOW TO MAKE HALLOWEEN CHOCOLATE SUGAR COOKIE STICKS

In a large mixing bowl, cream together sugar, shortening and butter until fluffy.
Add egg, milk and vanilla; mix well.
In a separate bowl whisk together the flour, cocoa, baking powder and salt.
Add flour mixture to the butter mixture; stir to combine.
Line cookie sheets with parchment paper.
On a silt pad or piece of parchment paper, roll dough into a 11 x 7-inch rectangle, cut into (20) ½-inch strips.
LEAVE RECTANGLE AND CUT STRIPS INTACT. Place the silt pad or parchment paper WITH THE DOUGH STRIPS still together onto a cookie sheet.
Refrigerate 2 hours—take the silt pad or parchment paper with the cookie dough strips off the cookie sheet.
Line cookie sheet with parchment paper, carefully move each individual cookie strip to the lined cookie sheet.
Place cookies in the freezer 30 minutes.
Preheat oven to 350°
Bake 12 to 15 minutes; just until lightly brown.
Slide parchment paper with the cookies onto the counter top to completely cool.

MELTED CANDY DRIZZLE

¾ cup orange melting candy + 1 tablespoon vegetable shortening
¾ cup purple melted candy + 1 tablespoon vegetable shortening
¾ cup lime green melted candy + 1 tablespoon vegetable shortening
¾ cup black melted candy + 1 tablespoon vegetable shortening
orange, purple, green, and black sprinkle mixture

DIRECTIONS FOR THE MELTING CANDY

Add each color and shortening to its own small microwave safe bowl.
Heat 1 minute, stir until melted and creamy.
Transfer each color to its own squeeze bottle of small zip to bag.
In a back and forth motion add a candy drizzle starting with black, purple, orange, and green.
While the candy is still wet, add the sprinkles.
Lift cookies off parchment paper, transfer to a clean piece of parchment paper to harden.

The chocolate cookie sticks are 7 inches tall/long and would be challenging for little hands. For smaller cookies, cut them in half BEFORE baking. This is also a great option if you are serving several treats. Smaller treats means your guests can sample them all. YES PLEASE!

The colors used to decorate these chocolate cookies are a popular Halloween combination of colors. It’s easy to change up the color combination. The most important thing to keep in mind is matching the melted candy with the color of sprinkles. Also, using a multiple color combo always helps your treats to look nice.

My Secret To Not Adding Food Coloring

HOW TO GET BLACK COOKIE DOUGH WITHOUT FOOD COLORING. In short, the answer is black cocoa powder. WHAT IS BLACK COCOA POWDER? Black cocoa powder is an ultra Dutch processed cocoa, which is treated with an alkaline solution to reduce acidity. This gives it a smooth texture, dark color, and unsweetened-chocolate highlights. This is the black cocoa I ordered (not an affiliate link)→Anthony’s Organic Black Cocoa Powder

Yes, you can totally make these fun Halloween Cookies without black cocoa. Even though using black cocoa was super fun I understand if you don’t want to make the purchase. Instead, you can use Dutch cocoa like Ghirardelli and add a few drops of black gel food coloring to the cookie dough.

Place decorated cookies in an airtight container. Store on the counter at room temperature. Will stay fresh up to 4 days.

HOW TO FREEZE CHOCOLATE SUGAR COOKIES

BAKED COOKIES: Stack completely cooled (not decorated) cookies in a freezer safe airtight container.

CUT COOKIE DOUGH: On a piece of parchment paper, roll dough into a 11 x 7-inch rectangle, cut into (20) ½-inch strips. Leave rectangle and cut strips intact. Place parchment paper with the cut cookie dough on a cookie sheet. Place in the freezer until cookies are frozen. Place frozen cookie dough into a freezer safe large zip top bag. Store flat. Place in the refrigerator to thaw. Stays fresh up to 4 months.

UN-CUT COOKIE DOUGH: Make dough as instructed, form dough into a disk, place in a freezer safe zip top bag. Place in the refrigerator to thaw. Stays fresh up to 4 months.

Witches Brew Halloween Butter Cookies: Fun Halloween cookies that literally melt in your mouth! These Witches Brew Halloween Butter Cookies may look hard to make but they’re not! Follow my easy step by step instructions and you can dazzle your guests with delicious butter cookies at your next Halloween Party! These swirl cookies are perfect for a witch themed party or Hocus Pocus!

Halloween Chocolate Sugar Cookie Sticks

Yield: Makes 20 (7 inch) cookies OR 40 (3½ inch) cookies

Soft in the middle, crunchy on the outside, and full of butter flavor. Decorated and the same size as a pretzel rod, these fun Halloween cookies will be perfect on a Halloween Party Dessert Table, or packaged up for a Fall bakes sale. Neighborhood trick or treaters will love them too!

Ingredients

¾ cup granulated sugar
1/3 cup vegetable shortening
½ cup unsalted butter, softened
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
2 cups all purpose flour
½ cup black cocoa powder or regular coco powder
1½ teaspoons baking powder
¼ teaspoon salt
IF USING REGULAR COCOA add 2 drops black gel food coloring
¾ cup orange melting candy + 1 tablespoon vegetable shortening
¾ cup purple melting candy + 1 tablespoon vegetable shortening
¾ cup lime green melting candy + 1 tablespoon vegetable shortening
¾ cup black melting candy + 1 tablespoon vegetable shortening
same color Halloween sprinkles

Instructions

For Chocolate Cookie Dough:

In a large mixing bowl, cream together sugar, shortening, and butter until fluffy.
Add egg, milk and vanilla; mix well.
In a separate bowl whisk together the flour, cocoa, baking powder and salt.
Add flour mixture to the butter mixture; stir to combine.
Line cookie sheets with parchment paper.
On a silt pad or piece of parchment paper, roll dough into a 11 x 7-inch rectangle, cut into (20) ½-inch strips. NOTE: If you want smaller cookie sticks, cut the 7 inch pieces in half.
LEAVE RECTANGLE AND CUT STRIPS INTACT. Place the silt pad or parchment paper WITH THE DOUGH STRIPS still together onto a cookie sheet.
Refrigerate 2 hours—take the silt pad or parchment paper with the cookie dough strips off the cookie sheet.
Line cookie sheet with parchment paper, carefully move each individual cookie strip to the lined cookie sheet (spaced at least 1-inch)
Place cookies in the freezer 30 minutes.
Preheat oven to 350°
Bake 12 to 15 minutes; just until lightly brown.
Slide parchment paper with the cookies onto the counter top to completely cool.

For the Melted Candy Drizzle:

Add each color and shortening to its own small microwave safe bowl.
Heat 1 minute, stir until melted and creamy.
Transfer each color to its own squeeze bottle of small zip to bag (snip corner of bag).
In a back and forth motion, add each color. TIP: I like to start with the darkest color and end with the brightest.
While candy is still wet, add sprinkles.
Set aside to harden.

Notes

HOW TO STORE HALLOWEEN CHOCOLATE SUGAR COOKIE STICKS

Place decorated cookies in an airtight container. Store on the counter at room temperature. Will stay fresh up to 4 days.

HOW TO FREEZE CHOCOLATE SUGAR COOKIES

BAKED COOKIES: Stack completely cooled (not decorated) cookies in a freezer safe airtight container.

UN-CUT COOKIE DOUGH: Make dough as instructed, form dough into a disk, place in a freezer safe zip top bag. Place in the refrigerator to thaw. Stays fresh up to 4 months.

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