Whisk the flour, black cocoa powder, baking powder, and salt together in a large bowl and set aside.
In a stand mixer fitted with a paddle attachment or with a handheld mixer, cream together the butter and sugar on medium speed until light and fluffy. Scrape down the sides of the bowl.
Add egg and vanilla extract and continue to mix.
With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
Using a 2 tablespoon scoop, scoop the dough and then use your hands to round them into balls. Place each cookie on a parchment lined cookie sheet. Bake for 11-12 minutes or until cookies are firm around the edges.
Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.
Icing
Sift the powdered sugar into a bowl. Add the cream and whisk until combined.
Transfer icing to a piping bag fitted with a coupler.
Use an Ateco #2 and hold the piping bag almost horizontally to pipe various flat lines or bandages onto the cookie. Repeat with remaining cookies. Change the tip to an Ateco #4 to add a small dollop of frosting on the backs of two candy eyeballs and place them in between the bandages. Repeat with remaining cookies. Enjoy!
Notes
Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days. You can reheat them in the microwave for 10-15 seconds.
Cookie dough can be made ahead, scooped, rolled in sugar and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.
You must be logged in to post a comment.