chocolate sugar cookies
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Chocolate Sugar Cookies

Rich chocolate cookies, decorated for Halloween.
Cook Time10 mins
Servings: 3 dozen
Author: Jen @ Jen's Favorite Cookies



  • 1 cup shortening
  • 1 1/2 cup powdered sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2/3 cup baking cocoa
  • 1 1/2 cups flour


  • 1/2 cup butter, softened
  • 1/4 cup milk or cream
  • about 2 1/2 cups powdered sugar


  • 2 oz. semi-sweet or bittersweet chocolate
  • black licorice laces
  • black decorating gel



  • Cream shortening and powdered sugar. Add eggs and vanilla and mix well.
  • Add cocoa, salt, and soda, and mix well. Add flour and mix until combined.
    Chill dough for 1-2 hours, or as long as overnight.
  • Roll dough on a well floured surface or between layers of wax paper, to ¼-inch thickness. Cut out 2½- inch circles. Place on greased or lined baking sheet. Bake at 350F for 10-11 minutes.


  • For frosting, combine all ingredients, using an electric mixer to beat until smooth and creamy. Separate even amounts of frosting into 5 separate small dishes. Color four of the dishes with black, red, orange, and yellow coloring. Leave the 5th white.


  • For chocolate decorations, prepare by drawing desired shapes onto wax paper. (I drew eyes and mouths for jack-o-lanterns, bats, and horns for devils.) Place wax paper pencil-side-down on a baking sheet or cutting board.
  • Melt chocolate in the microwave in 30-second intervals, stirring between each. Spoon melted chocolate into a piping bag with a very small round tip. Carefully drizzle chocolate over drawn shapes, and fill in. Make several small dots for eyes.
    Freeze chocolate shapes for a few minutes.
  • FOR MOONS: Frost with yellow frosting, and use tweezers to place chocolate bats on top.
    FOR PUMPKINS: Frost with orange frosting, and use tweezers to place eyes and mouth.
    FOR DEVILS: Frost with red frosting, and use tweezers to place eyes and horns. Use a small length of licorice as the tail, pressing into the frosting to secure.
    FOR SPIDERS: Frost with black frosting. Use tweezers to place eyes. Use small lengths of licorice to make legs, four on each side, pressing into the frosting to secure.
    FOR MUMMIES: Use a piping bag with a large round tip to make wide, flat lines of white frosting in criss-cross patterns. Use tweezers to place chocolate eyes.
    For best results, keep cookies in the fridge until ready to serve. Store in an airtight container.