Gothic Halloween Cookies
Vanilla cutout cookies decorated with black cocoa buttercream in flowers, leaves, and pumpkins, for a dark, moody, gothic Halloween treat.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 12-Inch Disposable Piping Bags + Couplers
- Piping Tips, (1M, 18, 352)
Ingredients
Cookies
- 1 recipe Vanilla Cutout Cookies
Buttercream
- 1 recipe Black Cocoa Buttercream
- black sanding sugar
- black or silver sugar pearls
Instructions
- Make the vanilla cutout cookies as instructed, and cool completely before decorating.
- Make the black cocoa buttercream as instructed. The color will deepen and darken as the buttercream sits, so you may want to make it a few hours in advance.
- See the video in the recipe card for a simple demonstration on piping rosettes, drop flowers, pumpkins, and leaves, using tips 1M, 18, and 352. Before the buttercream crusts over, decorate the cookies with black sugar pearls and sanding sugar.
Video
Notes
You can keep the unfrosted cookies frozen until ready to decorate, for up to 3-6 months.
Frosted cookies should be stored at room temperature in an airtight container for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
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