Black Cocoa Cut-Out Cookies are probably the deepest, darkest cookies you’ll ever bake and intensely chocolate flavored, making them perfect for Halloween cookies or the Day of the Dead.

So, this was a difficult post. 

First, you should know that whenever you’re working with gingerbread man cookie cutters, which is what I used for these cocoa cookies, you’re taking a chance on the cookies coming to life.

That’s fine if you’ve got cheerful, holiday gingerbread men on your hands who sit around watching Hallmark movies and knocking back eggnog in between offering to help you bake and wrap gifts.

But, if you’ve got angst-ridden Goth cookies, well, it’s another story. 

Black Cocoa Cut-Out Cookies

Black Cocoa Cutout Cookies are perfect for Halloween or when you want a cutout cookie that’s dark and edgy.

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These black cocoa cut-out cookies and I, well, let’s just say we had creative differences.

The Black Cocoa Powder cookies and I had creative differences from the start. Here they are insisting on reviewing each and every shot from their photo shoot. You’d think I was dealing with a Next Top Model and her look book.

Well excuse me Mr. Cookie.

These are just like cut-out sugar cookies.

But, maybe you’d rather a lemon shortbread heart?

Or maybe you’d rather eat Double Chocolate Chunk Shortbread Cookies?

Roll the dough out between two pieces of parchment paper to reduce mess and keep the little men from clinging to the your work surface, whether that’s a kitchen table or a counter top.

Black cocoa powder is key for Black Cocoa Cut-Out Cookies.

These cookies would make great treats for a Halloween gathering. 

I’ve written the recipe as a half-batch. If you need more, you can easily double it.

Use a two-inch cookie cutter or something similar.

This is a half batch so you should get about 15 two-inch cookies.

Despite their sauciness, these cookies are a must-make in my book.  These cookies taste just like Oreo cookies with their deep chocolatey-ness. 

More easy Halloween cookie ideas

Black Cocoa Cookie Recipe Notes

You will need two types of unsweetened cocoa for this recipe: black cocoa powder and regular unsweetened cocoa powder. 

You can make these cookies with just the regular unsweetened cocoa if you like but you won’t achieve that rich, dark color. 

But Where Can I Find Black Cocoa Powder?

Friend, I’m so glad you asked. Because it took me a minute to find it locally.

And by minute I mean it took a couple of weeks of calling around to places looking for it.

I finally found it at a natural foods store about a 30 minute drive from my office. 

My natural food store doesn’t carry it and neither does my food co-op, which irks me. 

Call your store first before you traipse out. If they have it, it will most likely be in the bulk section.

You can also find it on Amazon.

What is Black Cocoa Powder?

Super dark and dutch process, black cocoa powder will give you the darkest, deepest cookies and brownies you’ve ever made.

Most baking experts recommend using a combination of black cocoa powder with unsweetened cocoa powder because the black cocoa can be a bit bitter.

Yield: 12-15 two-inch cookies

Black Cocoa Cut-Out Cookies

Prep Time: 10 minutes

Cook Time: 11 minutes

Additional Time: 1 hour

Total Time: 1 hour 21 minutes

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Ingredients

• 1 cup all-purpose flour
• 2 Tbsp unsweetened cocoa powder
• 2 Tbsp black cocoa powder
• 1/4 tsp baking soda
• 1/8 tsp sea salt
• 6 Tbsp butter, room temperature
• 6 Tbsp granulated sugar
• 1/2 of a large egg, (1.5 Tbsp plus a teaspoon)
• 1 tsp vanilla extract

Instructions

1. Combine dry ingredients in a bowl. Set aside.
2. Beat butter until light and fluffy.
3. Add sugar and beat for another two minutes until well-combined.
4. Break egg into a small bowl and beat.
5. Measure 1.5 Tbsp plus one teaspoon egg.
6. Add egg to cookie dough and mix until combined.
7. Add dry ingredients and stir until incorporated being careful not to over mix, which can result in a tough cookie.
8. Turn dough onto a piece of parchment paper on a counter or table. Cover with another piece of parchment paper.
9. Roll out dough using a rolling pin into a rectangle about 12 inches long and eight inches wide. Slide into a plastic bag and chill for at least an hour.
10. When ready to bake, pull dough out of fridge about 15 to 20 minutes before you plan to cut out shapes.
11. Preheat oven to 350.
12. Keeping the dough between the two sheets of parchment paper, roll out dough to a thickness of an 1/8 of an inch. Unless you like a thick cookie, then roll out to a 1/4 inch thick.
13. Use guides on your rolling pin or a simple ruler to measure thickness.
14. Cut out with a cookie cutter and carefully using a metal spatula, transfer shapes to a parchment-lined baking sheet.
15. Bake at 350 for 9 to 11 minutes.
16. Let cool for five minutes before transferring to a cooling rack.
17. Let cool for about an hour before decorating.
18. I used a prepared cookie icing that I found in the baking section to draw skeleton bones on the gingerbread men.

Notes

Black cocoa powder can be found at a natural food store or a gourmet shop or at King Arthur Flour.

Recommended Products

This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.

• 
  KitchenAid Classic Plus 4.5qt Stand Mixer
• 
  10" Rolling Pin Beech Wood - Made By Design™
• 
  Blommer Jet Black Cocoa Powder 8 oz by Blommer

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 99Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 79mgCarbohydrates: 12gFiber: 0gSugar: 5gProtein: 1g

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I used a two-inch gingerbread man cookie cutter to make these black cocoa cookies.

Your turn: have you ever baked with black cocoa powder before?

Black Cocoa Powder Cut-Out Cookies