Boo-tiful Cookies and Brownies!

Why serve your guests boring Halloween candy, when you can scare them BOO-TIFUL cookies and brownies! I love adding sugar cookies to my dessert menus as they can be both decorative and delicious. While you can save time by buying them from any bakery or through Etsy, I recommend making them yourself. I placed these sugar cookies on top of homemade brownies to create a FRIGHTFUL GRAVEYARD filled with coffins, tombstones and skeletons. Follow my tips and you will have no fear in making this BOO-TIFUL cemetery!
Baked by Archana Tips
  • Allow refrigerated items to warm to room temperature (butter, milk, eggs)
  • Bake and assemble over two - three days! This dessert involves a lot of components: cookies, brownies, glazing icing, vanilla and chocolate buttercream 
  • Roll cookie dough and then refrigerate before stamping with cookie cutters 
    • It's a lot easier to roll dough when it's at room temperature
  • Line the brownie and cookie pans with parchment paper
  • Make sure to spread the brownie mixture evenly around the edges of the pan (otherwise you will end up with fudgy, soft brownies on the inside and crispy, crunchy along the edge of the pan)
  • You only need a little bit of green frosting, so I suggest starting with Toba Garrett's vanilla buttercream and then removing a small portion and coloring it green and add the chocolate ganache to make the chocolate buttercream 

"On my tombstone it will say: 'I tried everything - nothing was easy.'"––Rita Rudner

Mini Chocolate Chip Sugar Cookies
Adapted from Recipe by Karen's Cookies
Yield: ~30 - 40 cookies
  • 1 cup butter
  • 1/3  cup granulated sugar
  • 1/2 cup light-brown sugar
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 large egg 
  • 2 ½ cups all-purpose flour
  • 1 cup semisweet chocolate mini chips
  1. Using a Kitchen-Aid Stand Mixer, cream the butter, sugars and salt until creamy (about 3 minutes with an electric mixer on medium speed)
  2. Add vanilla and egg and beat well
  3. Gradually add the flour and beat just until combined
  4. Stir in the chips
  5. Roll the dough and then refrigerate for 30 minutes
  6. Preheat oven to 350 degrees
  7. Lightly flour the work surface and rolling pin and roll dough to 1/4" thickness
  8. Cut into desired shapes and place on parchment parchment or silicone-lined baking sheets
  9. Bake 8-10 min or till golden brown
  10. Cool on sheet for 5 min. and then transfer to wire rack
  11. The cookies will harden and become firm enough to decorate as soon as the warm chocolate has cooled and hardened; about 30 min
Fudgy Brownies
Thomas Joseph (found on  
Yield: ~30 brownies
  • 2 sticks unsalted butter, cut into large pieces
  • 12 ounces bittersweet chocolate, chopped
  • 3 cups sugar
  • 6 large eggs
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1 teaspoon coarse salt
  • 1 1/4 cup flour
  1. Preheat oven to 350 degrees
  2. Line a 10x15 baking pan with parchment paper, leaving a slight overhang on all sides
  3. Melt butter and chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth
  4. Remove from heat, and whisk in sugar
  5. Whisk in eggs, one at a time, until combined
  6. Whisk in cocoa and salt
  7. Fold in flour until combined
  8. Pour batter into pan and spread batter along edges
  9. Bake until set and a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes
  10. Let cool slightly in pan, about 15 minutes
  11. Lift brownies from pan using parchment
  12. Remove parchment and transfer to a wire rack
  13. Let cool completely
If you prefer a more cake-like brownie, you can use Thomas's cake-like brownie recipe.
Assemble the Graveyard
  • Decorate the sugar cookies with glaze icing 
  • Frost the brownies with a thin layer of chocolate buttercream 
  • Use the buttercream to stick a tombstone cookie to the top of the brownie and place the tombstones directly on the brownie 
  • Pipe green grass using a Wilton 233 tip
  • Finish with pumpkin, bat and skeleton candies
Recipes From This Post:
Glaze Icing: JBS Box (I needed to triple the recipe for my cookies) 
Vanilla Buttercream Frosting: Toba Garrett
Chocolate Buttercream Frosting: Toba Garrett
Shop This Post
Stand Mixer: Kitchen Aid Tilt HeadKitchen Aid Bowl Lift (we prefer the bowl lift model, but it's more expensive)
Bakeware Set: Calphalon 10-PieceCalphalon 5-Piece

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