Bewitching Hat Cookies

Adding cornstarch to your cookie mixture is a secret weapon for achieving that coveted soft and chewy texture. Cornstarch acts as a tenderizer, inhibiting gluten development in the flour. This results in cookies that are less dense and more tender, preventing them from becoming dry or crumbly. It helps create a cookie with a delightful melt-in-your-mouth quality, ensuring each bite of your Witch Hat Cookie is perfectly soft and satisfying.

While not strictly mandatory, I strongly recommend using gel food coloring over traditional liquid food coloring for these Halloween Witch Hat Cookies. Gel food coloring is highly concentrated, meaning you need only a small amount to achieve a vivid, intense color without significantly altering the dough’s consistency. Liquid coloring, on the other hand, often requires more volume, which can add excess moisture to your dough and potentially affect the cookie’s texture. For this recipe, I specifically used Wilton brand food coloring gel in “Violet” to get that iconic witchy purple, but any quality gel brand will deliver excellent results.

Chilling the cookie dough is a crucial step that contributes significantly to the final quality of your cookies. You’ll want to chill the dough for a minimum of two hours, though chilling it overnight for 8-12 hours can yield even better results. This process helps solidify the butter, which in turn reduces excessive spreading during baking, ensuring your cookies hold their shape better. Additionally, chilling allows the dry ingredients to fully hydrate, enhancing the flavor and resulting in a more uniform, chewy texture. This valuable tip applies to almost any homemade cookie recipe!

Absolutely! The beauty of these Witch Hat Cookies lies in their adaptability for customization. I used a delightful mix of Halloween-themed sprinkles and purple sanding sugar, but feel free to let your creativity shine! A combination of green, orange, and purple hues works wonderfully to capture the Halloween essence. You could also try black sanding sugar for an extra spooky touch, or even non-traditional colors for a unique spin. When using sprinkles, gently press them into the dough before baking to ensure they adhere well and don’t fall off. Have fun experimenting and make these cookies uniquely yours!

Definitely! While purple is perfect for a classic witch hat, you are by no means limited to this color. Wilton and other brands offer a wide array of vibrant gel food colors that would be fantastic for these cookies. Consider traditional Halloween shades like bright green for Frankenstein’s monster hats, fiery orange for pumpkins, or even a dramatic black for a truly spooky effect. You could also make a batch of each color for a vibrant, assorted platter. Just remember to use gel food coloring for the best color saturation without affecting the dough’s consistency.

These Halloween Witch Hat Cookies taste remarkably similar to the classic Peanut Butter Blossoms, which serve as their delicious foundation. Expect a delightful balance of sweet and salty, with a prominent, rich peanut butter flavor in every soft, chewy bite. The addition of the Hershey’s Hug (or Kiss) in the center introduces a creamy, milky chocolate element that perfectly complements the peanut butter, creating a harmonious and utterly addictive flavor combination that will satisfy any sweet tooth.

No problem at all! If peanut butter isn’t an option due to allergies or personal preference, you can easily adapt this recipe. Simply substitute the peanut butter cookie base with your favorite soft sugar cookie recipe or even a delicious chocolate chip cookie dough recipe. Once baked, you can still add the Hershey’s Kisses or Hershey’s Hugs on top to create the iconic “hat” shape. This allows everyone to enjoy the festive spirit of these Witch Hat Cookies, regardless of dietary restrictions or taste preferences.

To maintain their freshness and deliciousness, store any leftover Halloween Witch Hat Cookies in an airtight container at room temperature for up to 5 days. For longer storage, these cookies freeze exceptionally well. Arrange them in a single layer in a freezer-safe bag, or stack them with layers of parchment paper in a freezer container to prevent sticking. They will keep in the freezer for up to 3 months. When you’re ready to enjoy them again, simply let them defrost on the countertop for a few hours until they reach room temperature.

Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons cornstarch
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ cup salted butter, softened
• 1 cup granulated sugar
• 1 large egg
• ¾ cup creamy peanut butter
• 1 teaspoon vanilla extract
• Purple gel food coloring
• Halloween colored sprinkles or purple sanding sugar
• 33 Hershey’s Hugs or Hershey’s Kisses, unwrapped

Instructions

1. Line a sheet tray with parchment paper. Set aside.
2. In a large bowl, stir together the flour, cornstarch, baking soda, baking powder, and salt until combined. Set aside.
3. In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, cream the butter with the sugar for 2 minutes until light and fluffy.
4. Add the egg and mix until fully combined, scraping down the sides of the bowl as needed.
5. Add the peanut butter and vanilla extract, mix until combined.
6. Add the dry flour mixture to the wet mixture and stir until just combined, being careful not to overmix.
7. Add violet-colored gel food coloring until you achieve your desired vibrant purple color. Stir well to ensure even distribution.
8. Using a 1 tablespoon cookie scoop, place scoops of the dough onto the prepared sheet tray, spacing them slightly apart. Cover with plastic wrap and place in the refrigerator for at least 2 hours to chill, or ideally overnight.
9. Preheat the oven to 350°F (175°C). Line additional sheet trays with parchment paper if baking in batches.
10. Place sprinkles or sanding sugar into a small bowl. Roll each chilled cookie dough ball in the sprinkles/sugar until evenly coated.
11. Place the coated cookies 2 inches apart on the parchment paper-lined sheet trays. Bake one tray at a time for 9-11 minutes, or until puffed up and starting to crack on top.
12. Let the cookies cool for 5 minutes on the sheet tray. Place a Hershey’s Hug (or Kiss) in the center of each cookie, pressing down gently until it sticks.
13. Place the tray directly into the freezer for 10 minutes to prevent the chocolate from melting and to help it set. Then, transfer the cookies to a wire rack to cool completely while you bake any remaining batches.

Notes for Success

• These cookies are excellent for freezing! See the storage tips in the FAQ section above for detailed instructions.
• Always opt for gel food coloring over liquid versions for superior color potency and to avoid altering the dough’s consistency. Gel food coloring is widely available at larger grocery stores, craft stores, or specialty baking supply shops.
• For this recipe, I achieved the perfect witchy purple using Wilton brand food gel coloring in the shade “Violet.”

Recipe Details

Course: Dessert

Cuisine: American

Nutrition Information (Estimated)

• Calories: 129 kcal
• Carbohydrates: 15g
• Protein: 3g
• Fat: 7g
• Sodium: 59mg
• Fiber: 1g
• Sugar: 9g

Nutritional Disclaimer

“The Country Cook” is not a registered dietitian or nutritionist, and all nutritional information provided is an estimate based on ingredients used. If precise calorie counts and other nutritional values are important to your dietary needs, we recommend independently calculating the ingredients through your preferred online nutritional calculator. Please note that nutritional values can vary considerably depending on the specific brands and exact quantities of ingredients utilized.