Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • ½ cup granulated sugar (100g)
  • ¼ cup powdered sugar (30g)
  • 1 teaspoon vanilla extract (5ml)
  • ¼ teaspoon salt (1.5g)
  • 2 cups all-purpose flour (250g)
  • ¼ cup unsweetened cocoa powder (20g)
  • 4 cups powdered sugar (480g)
  • ½ cup (1 stick) unsalted butter, softened (113.5g)
  • ¼ cup milk (60ml)
  • 1 teaspoon vanilla extract (5ml)
  • Gel food coloring (green, purple, orange, etc.) - optional
  • Sprinkles, for decoration

Instructions:

  1. Cream butter and sugars for the chocolate shortbread dough. Mix in vanilla and salt. Gradually add flour and cocoa powder.
  2. Wrap dough in plastic wrap and chill for at least 30 minutes.
  3. Roll out dough on a lightly floured surface. Cut out circles with cookie cutter.
  4. Place cookies on prepared baking sheets. Bake until edges are golden brown.
  5. Let cookies cool completely on baking sheets before frosting.
  6. Cream butter and powdered sugar for the frosting. Add milk and vanilla. Beat until smooth and fluffy.
  7. Divide frosting into bowls and tint with gel food coloring (optional).
  8. Fill piping bag with frosting. Pipe a tall swirl onto the center of each cookie.
  9. Sprinkle witch hat cookies with sprinkles or other decorations.
  10. Allow the frosting to set before serving.