Spacer

Werewolf Cookies

Howl Cute Werewolf Cookies

Wee Werewolf Cookies … Howl cute! These so-soft chocolate sugar cookies with chocolate buttercream are super fun for Halloween! You’ll definitely want to sink your teeth into a few. 

Chocolate Cookie Dough

These cookies are quick, easy and kind of addictive. And you should totally bake some even if you don’t want to decorate them. I based them off these vanilla sugar cookies that I can’t stop making. They are so good!

The dough is scooped, rolled and then flattened slightly for a sweet little round canvas. 

So Soft Chocolate Cookies

Once the cookies are baked and cooled, scoop a small amount of chocolate buttercream on top. 

Wee Werewolf Chocolate Cookies

But how do we go from that to these sweet-fanged faces?

Let me show you.

Sprinkles

You’ll need a few fun add-ons for decorating:

  • Brown sanding sugar to coat the frosting. 
  • Black sugar pearls for eyes.
  • Black coated sunflower seeds for noses.
  • Chocolate jimmies for mouths.
  • Miniature white heart sprinkles for fangs.
  • Pastel confetti sprinkles for cheeks.

Making Werewolf Cookie Faces

Okay let’s go. I made all the faces first.

After scooping a small mound of frosting on top of the cookie, gently press it into a bowl filled with brown sanding sugar to coat. I use this technique often because the sanding sugar creates a barrier and helps me mold the top of the frosted cookie easily into a nice round shape – and without getting frosting all over my fingers. So that’s a win!

Immediately after coating with sanding sugar, go ahead and place two sugar pearls in position for eyes, one black sunflower seed in position for the nose, two miniature heart sprinkles for pointed teeth, two pink or purple confetti sprinkles for cheeks and a chocolate jimmie for the mouth.

Werewolf Cookie Faces

Finished faces! I also feel like these could easily be turned into Ewoks. What do you think?

Piping Werewolf Cookies

Now it’s time to pipe on some fur. If the frosting doesn’t want to stick to the surface of your cookie because of the sanding sugar, simply scrape a little of the sanding sugar away with a toothpick to expose some of the frosting. Then when you pipe, it will attach to the exposed frosting on the cookie. Simple. 

Drawing with a toothpick on the surface also helps you see where you need to pipe your frosting. Start at the top of the head and pipe the chocolate frosting with a Wilton #16 decorating tip. Overlap the frosting as you move towards the center and between the eyes and bring to a point. Pipe on two pointed ears and a couple of sideburns to finish the look.

Howl Cute Sugar Cookies

Fur-real – these little cookies are so cute and barely over 2 inches wide.

Howl Cute Sugar Cookies

Super Soft Chocolate Cookies

And look at the inside. There’s nothing crispy at all about these cookies. 

So-Soft Chocolate Sugar Cookies with Chocolate Frosting
Yield: 24-28 cookies

So-Soft Chocolate Sugar Cookies with Chocolate Frosting

Prep Time 15 minutes
Cook Time 7 minutes
Additional Time 20 minutes
Total Time 42 minutes

Ingredients

SUGAR COOKIES

  • 2 cups all-purpose flour
  • 3/4 cup natural unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1/2 cup (8 tablespoons unsalted butter, room temperature)
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup confectioners’ sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • (nonstick cooking spray and 1/4 cup granulated sugar for flattening cookies)

FROSTING

  • 1 cup unsalted butter, room temperature
  • 4 cups confectioners’ sugar
  • 1/2 cup natural unsweetened cocoa
  • 3 tablespoons milk
  • 2 teaspoons vanilla extract

TO DECORATE:

  • Brown sanding sugar
  • Black sugar pearls
  • Black coated sunflower seeds
  • Pink or purple confetti sprinkles
  • Brown/chocolate jimmies
  • miniature white heart sprinkles

Instructions

  1. Make the Cookies: Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa, baking soda, cream of tartar and salt and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, 1/2 cup granulated sugar, and the confectioners’ sugar until smooth- about three minutes.
  4. Add the eggs, and vanilla extract. Mix until combined. Add the dry ingredients and mix on low until just combined.
  5. Scoop the dough using a 1-1/2 inch scoop and place on prepared baking sheet about 2 inches apart for evenly sized cookies. Roll the dough into balls. Not all the cookies will fit on the sheet for one batch.
  6. Pour the 1/4 cup of granulated sugar into a small bowl or dish. Spray the bottom of a drinking glass with nonstick cooking spray. Press the bottom of the glass into the sugar to evenly coat.
  7. Press the sugared glass bottom on top of each cookie dough ball and press down gently. Repeat for each cookie and reapply cooking spray as needed.
  8. Bake the cookies for 7 minutes. Don't over bake. Let cool 5 minutes before transferring to a wire rack to cool completely. (Note: I like to slide the the parchment paper and cookies off my flat baking sheet and onto the counter to cool just a couple of minutes after they come out of the oven. Repeat with remaining dough.
  9. Make the Frosting: Whisk the confectioners' sugar and cocoa together. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy. Add the confectioners’ sugar and cocoa and mix until combined. Add vanilla and one teaspoon of milk at a time for desired consistency. Beat until smooth.
  10. Spread buttercream frosting on cookies and decorate with sprinkles if desired. Store in an air tight container at room temperature for up to 3 days.
  11. To Decorate Werewolves: Allow 1-1/2 to two hours to decorate. Scoop the buttercream using a 1-1/2 inch scoop and place on top of a cookie. Gently press the cookie and frosting into a small dish filled with brown sanding sugar. Very gently rock and rotate to coat the surface. Use the palm of your hand to reshape into a nice mound. Place confetti sprinkles in position for cheeks, sugar pearls for eyes, brown jimmies for mouths, black sunflower seeds for noses and miniature white heart sprinkles for fangs. Press firm and gentle so they are secure. Decorate one cookie at a time to make sure the sprinkles attach. Once faces are made, pipe fur, ears and sideburns on with chocolate buttercream using a Wilton #16 decorating tip.

Notes

This recipe based off Two Peas and Their Pod's Easy Frosted Sugar Cookies.

Werewolf Cookies

 

 

Leave a Reply

Your email address will not be published.

18 comments on “Werewolf Cookies”

  1. How much time in advance can these be made?  

  2. that looks delicious, very curious about it’s taste.

  3. wow these are so cute cookies

  4. These are just too adorable! ?

  5. omg…sooooo adorable!!!

  6. Those are adorable!

  7. Cutest thing I’ve seen all day!

  8. I LOVE THEM!! So adorable and cute!! This post really made my day! You are a true artist!!

  9. These are the cutest cookies I’ve ever seen!

  10. Aww I love soft, chewy cookies, these are so cute.

Leave a Comment »