Chocolate Espresso Halloween {Cut Out} Cookies

You guys, can I be honest?

Cut out cookies are not my favorite cookie.

I really love me a drop cookie the best, but my children are OBESSED with cut outs.

OBSESSED.

We make…

…our CANDY CORN COOKIES so often, but this year, I told them we had to occasionally “mix and match” our base recipe because mama needed a change.

So what did we do?

We started adding ESPRESSO POWDER to our cookies to give us…

…a whole new way to enjoy a fun Halloween cookie 🙂 .

Now, if you’re not a chocolate espresso person, no worries!  You can omit the espresso powder and just use the coco powder instead.  This year, I discovered this BLACK COCOA POWDER which we have loved using, but you can use your regular old “normal” cocoa powder too.  Either way, a little sprinkle of sea salt and I’m telling you, they’re delish!  Now, of course, my kids still love to slather our cookies with icing and sprinkles, so that’s okay too…but if you are at all into espresso powder, I highly recommend.

As always, we make all of these different cut out cookies gluten-free simply by swapping our normal all-purpose flour with THIS ONE HERE.

From my family’s kitchen to yours, Happy Halloween Baking! xx

Chocolate Espresso Halloween {Cut Out} Cookies

• Author: Mix and Match Mama
• Prep Time: 40 minutes (including 30 minutes of chill time in the fridge)
• Cook Time: 10 minutes
• Total Time: 50 minutes

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Description

We are loving our CHOCOLATE ESPRESSO HALLOWEEN {CUT OUT} COOKIES!  Now, if you’re not a chocolate espresso person, no worries!  You can omit the espresso powder and just use the coco powder instead.  This year, I discovered this BLACK COCOA POWDER which we have loved using, but you can use your regular old “normal” cocoa powder too.  Either way, a little sprinkle of sea salt and I’m telling you, they’re delish!  Now, of course, my kids still love to slather our cookies with icing and sprinkles, so that’s okay too…but if you are at all into espresso powder, I highly recommend.

As always, we make all of these different cut out cookies gluten-free simply by swapping our normal all-purpose flour with THIS ONE HERE.

From my family’s kitchen to yours, Happy Halloween Baking! xx

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Ingredients

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• 1 cup of sugar
• 1/2 a cup of butter flavored shortening
• 2 eggs
• 2 teaspoons vanilla
• pinch of salt
• 2¼ cups all purpose flour (or gluten-free!)
• 3 tablespoons espresso powder (omit if you just want a chocolate cookie)
• ¼ cup cocoa powder
• 1 teaspoons baking powder
• 2 teaspoons milk (use 4 tsp if you’re making this g-free)
• flaky sea salt to sprinkle, optional

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Instructions

1. Preheat your oven to 375 degrees.
2. Line your cookie sheet with parchment paper or spray it with cooking spray.  Set aside.
3. In a mixing bowl, beat together your sugar and shortening.  Beat in each egg followed by your vanilla and pinch of salt.  Slowly beat in your flour.  Finally, beat in your espresso powder, cocoa powder, baking powder and your milk.
4. Cover your mixing bowl and refrigerate 30 minutes.
5. Dust your counter with just a bit of flour (or powdered sugar!) and place your dough on top.
6. Using a rolling pin, roll out your dough.  Take your cookie cutter and cut out your shapes before putting them on your prepared baking sheet.
7. When you’re ready to bake, pop your cookies in the oven for 8 to 10 minutes or until lightly browned on the bottom.
8. Remove and sprinkle just a touch of sea salt over the tops or cool completely before icing.

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Notes

Depending on the size of your cookie cutters depends on how many you’ll yield.