Dark chocolate Linzer cookies filled with an easy marshmallow cream frosting, with spooky cut-outs perfect for Halloween. Your little ghouls and goblins will have a blast making – and eating – these!
OK, I usually try to resist buying kitchen items that have only one purpose, or that are so seasonally-specific they will realistically only see the light of day once per year. Really, I do. And for the most part, I think I’m reasonably successful.
Obviously, purchasing a set of Linzer cookie cutters in Halloween shapes was a massive exception.
But, having used them exactly once per year for three years now, I’m willing to say that yes, these were worth the $8 or so that I spent on them. Even more importantly, they are worth the storage space they occupy the other 364 days per year.
Because, honestly, the cookies they produce really are just that stinking cute.
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In addition to being adorable, these cookies are delicious! Dark chocolate sugar cookies are a terrific start.
This dough is slightly adapted from a Martha Stewart recipe, and is most unique in that all the sweetness comes from powdered sugar, as opposed to granulated white or brown sugar. I think this contributes to the cookies’ lovely texture, and also to how well they hold their shape while baking. If you want to make chocolate sugar cookies that hold their shape, this is the recipe you’ve been looking for!
The cookies may look like a lot of work – look at all those sweet little ghosts, pumpkins, bats, witch hats, and scaredy-cats! – but the cookie cutters make the whole process extremely fast and easy. If you’re looking for your own set online, here is a link, though I suspect that during October in the US you could easily find a set at Target, Michaels, or other well-stocked craft and baking supply stores.
Of course, you can make this exact recipe using any type of cookie cutter you want, or even forego the cookie cutters entirely. Just roll the cookie dough into little balls, flatten slightly with the palm of your hand, and bake as directed. You’ll wind up with sweet little sandwich cookies all the same, just without the crimped edges and cut-outs.
Just as tasty!
Spooky Chocolate Linzer Cookies
For the cookies:
- 1 1/2 cups (180 grams) all-purpose flour
- 2/3 cup (57 grams) Dutch-process cocoa powder
- 1/4 teaspoon salt
- 3/4 cup (12 tablespoons, 170 grams) unsalted butter at room temperature
- 1 1/2 cups (170 grams) powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the filling:
- 1/2 cup (8 tablespoons, 113 grams) unsalted butter at room temperature
- 7.5 ounces (1 jar) marshmallow fluff or cream
- 1 cup (113 grams) powdered sugar
- pinch of salt
- In a medium bowl, combine the flour, cocoa powder, and salt; whisk to blend, then set aside. Using a hand-held or stand mixer, cream the butter and powdered sugar until light and fluffy, about 2 minutes. Blend in the eggs and vanilla. Add the dry ingredients and, with the mixer on low speed, blend just until incorporated and no streaks remain. Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for about 2 hours.
- When ready to bake, preheat the oven to 325 degrees F (170 C). Line baking sheets with silicone baking mats or parchment paper.
- On a lightly floured work surface, roll out the dough to a thickness of about 1/4-inch. Use cookie cutters to form desired shapes, and transfer cut-outs to the prepared baking sheets.
- Bake cookies for 10-12 minutes, just until set. Allow cookies to cool on the baking sheets for 5-10 minutes, then remove to a wire rack to cool completely.
- To make the filling, beat butter with a hand-held or stand mixer on high speed until creamy. Beat in the marshmallow fluff or cream until smooth. Reduce mixer speed to low and add powdered sugar. Once sugar is incorporated, increase mixture speed to high and beat until fluffy.
- To assemble, pair cookies into tops and bottoms. Spread 1 scant tablespoon of filling in the center of the bottom half of one cookie, and gently cover with a top half. Repeat, and enjoy!
- Cookies can be stored at room temperature or in the fridge for 3-4 days.
- To spread the filling on the cookie bottoms, you can easily use a spoon, but I find it faster, easier, and neater to use a pastry bag. Fill the pastry bag about halfway with the marshmallow cream, twist to create a handle for yourself, and pipe a scant tablespoon of filling in the center of each cookie bottom.
- Cookie base adapted from Martha Stewart via Everyday Annie; filling adapted from Carlsbad Cravings via The Neurotic Baker. Overall concept inspired by my desire to justify having purchased ridiculously cute Halloween-specific Linzer cookie cutters. Mission accomplished!
Want to make these chocolate Linzer cookies?
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