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Perfect Black Velvet Witch Hat Cookies Recipe with Purple Buttercream Frosting

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These enchanting black velvet witch hat cookies feature a rich, soft cocoa base paired with a creamy, slightly tangy purple buttercream frosting, perfect for Halloween celebrations.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • ½ cup (50 g) unsweetened cocoa powder (use good quality like Valrhona)
  • 1 tsp (4 g) baking powder
  • ½ tsp (2 g) baking soda
  • ½ tsp (3 g) salt
  • 1 cup (227 g) unsalted butter, softened, room temperature
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp (10 ml) pure vanilla extract
  • ¾ cup (180 ml) buttermilk
  • ½ tsp black gel food coloring
  • For the Purple Buttercream Frosting:
  • 1 cup (227 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 tsp (5 ml) pure vanilla extract
  • 2–3 tbsp (30–45 ml) heavy cream or whole milk
  • 1–2 tsp beet juice concentrate or natural purple food coloring
  • A pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed for about 3-4 minutes until light and fluffy.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  5. Add about one-third of the dry ingredients to the wet ingredients, then half of the buttermilk, mixing gently on low speed. Repeat, finishing with the dry ingredients. Avoid over-mixing.
  6. Add about ½ teaspoon of black gel food coloring and mix until the dough is uniformly black.
  7. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  8. On a lightly floured surface, roll the dough out to about ¼ inch (6 mm) thickness. Use a witch hat cookie cutter or cut freehand to shape cookies. Place them 1 inch (2.5 cm) apart on prepared baking sheets.
  9. Bake for 10-12 minutes, rotating pans halfway through. Cookies should be firm but soft and slightly springy when pressed.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
  11. To prepare the purple buttercream, beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar, one cup at a time, beating well after each addition.
  12. Mix in vanilla extract, a pinch of salt, and beet juice or purple food coloring. Add cream or milk one tablespoon at a time until smooth and pipeable.
  13. Frost the cooled cookies using a pastry bag or butter knife, swirling to mimic a witch’s hat top.

Notes

Use European-style butter for richer frosting. For dairy-free, substitute butter and cream with vegan margarine and coconut milk. Gluten-free flour blends can be used with xanthan gum. Chill dough to maintain shape. Frosting can be made a day ahead and re-whipped before use. Use gloves when handling black gel food coloring to avoid staining. Practice piping on parchment paper if new to it.

Nutrition

Keywords: Halloween cookies, black velvet cookies, witch hat cookies, purple buttercream frosting, cocoa cookies, festive treats, Halloween dessert

Find it online: https://milaspoon.com/perfect-black-velvet-witch-hat-cookies-recipe-with-purple-buttercream-frosting/