Jack-o’-Lantern Chocolate Cookies (Print Version)

# Ingredients:

→ Chocolate Sugar Cookies

01 - 2 1/2 cups (318 grams) all-purpose flour
02 - 1/2 cup (50 grams) Dutch-process cocoa powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt
05 - 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
06 - 1 cup (200 grams) granulated sugar
07 - 2 large eggs, at cool room temperature
08 - 1 teaspoon pure vanilla extract

→ Cream Cheese Frosting

09 - 4 ounces (113 grams) cream cheese, at room temperature
10 - 4 tablespoons (57 grams) unsalted butter, at room temperature
11 - 2 teaspoons vanilla extract
12 - 1 1/2 cups (188 grams) powdered sugar, sifted
13 - A few drops of orange gel food coloring

# Instructions:

01 - In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. In a large bowl, beat butter and sugar with an electric mixer until smooth. Add eggs one at a time, then vanilla extract. Gradually mix in the dry ingredients until combined.
02 - Roll the dough to 1/4-inch thickness between parchment paper or silicone mats. Chill in the refrigerator for 1 hour, or in the freezer for 30 minutes, until firm.
03 - Cut pumpkin shapes with a 3-4 inch cookie cutter. Use a paring knife to carve eyes and mouths on half the cookies. Reroll scraps to cut additional shapes. Chill cookies on baking sheets for 30 minutes in the refrigerator or 15 minutes in the freezer.
04 - Preheat the oven to 350°F (175°C). Bake cookies for 8-9 minutes until set but not overbaked. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
05 - Using a stand mixer with a paddle attachment, beat cream cheese, butter, and vanilla on medium-high speed until creamy. Gradually add powdered sugar and beat until fluffy. Add orange gel food coloring to achieve the desired color.
06 - Place cream cheese frosting on the plain pumpkin cookies. Top with Jack-o'-Lantern cookies, pressing gently to sandwich the filling. Store in an airtight container for up to 2 days at room temperature.

# Notes:

01 - You can use natural unsweetened cocoa powder instead of Dutch-process cocoa; note that cookies may be drier and lighter in color.
02 - Experiment with other Halloween shapes or use plain pumpkin cutters for easier assembly.

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