Ingredients:

  • 1 cup (2 sticks) Unsalted Butter (softened)
  • 1 cup Granulated Sugar
  • 1 Large Egg
  • 2 teaspoons Vanilla Extract (high quality)
  • 2 ¾ cups All-Purpose Flour
  • ½ cup Black Cocoa Powder (unsweetened)
  • 1 teaspoon Baking Powder
  • ½ teaspoon Fine Sea Salt
  • 4 cups Confectioners' (Icing) Sugar, sifted
  • 4 tablespoons Meringue Powder
  • 6–8 tablespoons Warm Water
  • ½ teaspoon Clear Vanilla or Almond Extract (Optional)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, black cocoa powder, baking powder, and salt in a medium bowl. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy (about 3–4 minutes). Scrape down the sides.
  3. Add Wet Ingredients: Beat in the egg and vanilla extract until just combined.
  4. Incorporate Dry Mix: Gradually add the flour/cocoa mixture on low speed until the dough just comes together. Do not overmix; stop when no streaks of flour remain.
  5. Chill the Dough: Divide the dough in half. Shape each half into a flat disk, wrap tightly in cling film, and chill in the refrigerator for at least 60 minutes.
  6. Preheat and Prepare: Preheat oven to 175°C / 350°F. Line baking sheets with parchment paper.
  7. Roll and Cut: Lightly flour your work surface and rolling pin. Roll one chilled dough disk out to an even 6mm (¼ inch) thickness.
  8. Cut Shapes: Use your cutters to stamp out shapes. Place the cookies 3cm (1 inch) apart on the prepared baking sheets.
  9. Second Chill (Crucial!): Place the cut cookies on the sheets back into the freezer or fridge for 10 minutes. This prevents spreading.
  10. Bake: Bake for 10–12 minutes. The cookies will be dark, so check for doneness when the edges appear firm and matte (they should not brown).
  11. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. Whip the Icing: Combine the sifted powdered sugar and meringue powder in a clean, grease-free mixer bowl. Gradually add the warm water and extract. Beat on medium-high speed for 5–7 minutes until the icing is stiff, glossy, and holds stiff peaks.
  13. Divide for Consistency: Divide the icing into two portions: Outline Icing (thick) and Flooding Icing (thin, adjusted with remaining water). Transfer to piping bags and squeeze bottles respectively.
  14. Outline: Using the thick piping icing, pipe a fine border around the edge of each cooled cookie. Allow to dry for 10–15 minutes.
  15. Flood: Fill the outlined area with the thinner flooding icing. Use a scribe tool or toothpick to gently nudge the icing to the edges and pop any air bubbles.
  16. Detail and Dry: Allow the flooded cookies to dry completely (2–4 hours, or ideally overnight). Once dry, use the thick piping icing to add fine details like skeleton bones, eyes, or ghostly swirls.