Ingredients
Scale
- 1 ½ cups All-purpose flour
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup Unsalted butter, softened
- ¾ cup Granulated sugar
- 1 Large egg, room temperature
- 1 teaspoon Vanilla extract
- 1 tablespoon Red gel food coloring
- 48 White chocolate chips or almond slivers (for fangs)
- Red decorating gel or seedless strawberry jam (for blood)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and ensures an even bake. Sift the flour, cocoa powder, baking soda, and salt into a medium bowl and set it aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer. Continue mixing on medium-high speed for about 3 minutes until the mixture looks light and fluffy. Scrape down the sides of the bowl to ensure everything is incorporated.
- Add the egg and vanilla extract to the butter mixture. Beat well until combined. Pour in the red gel food coloring and mix until the batter reaches a vibrant, deep red color. Be careful not to splash the dye on your clothes!
- Turn the mixer to low speed and gradually add the dry flour mixture. Mix just until the white streaks of flour disappear. Avoid overmixing, as this can make the cookies tough. The dough should be soft and easy to scoop.
- Scoop rounded tablespoons of dough and roll them into 1-inch balls. Place them on the prepared baking sheets, leaving 2 inches of space between each ball. Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft.
- Remove the cookies from the oven and let them cool for 5 minutes on the pan. While still warm, use a small tool or the end of a straw to poke two “bite” holes in the center of each cookie. Once fully cooled, fill the holes with red decorating gel or strawberry jam. Place two white chocolate chips or almond slivers near the holes to resemble fangs.
- Cook Time: 30 minutes