Frankenstein Stitched Cookies
Frankenstein Stitched Cookies
These delicious matcha & cocoa Frankenstein sugar cookies are a delight for both the taste buds and the eyes! Adapted from this recipe by Constellation Inspiration’s Neopalatin Cookies, these two-toned sugar cookies are the perfect color combination for your next monster mash dessert! I get the black cocoa powder here and my favorite matcha powder here. Not all matcha powders are created equal so make sure you get one with a rich hue. The one I linked is my favorite! You can see my latest Monster Mash party ideas and more monster-inspired dishes in this post!
Frankenstein Stitched Cookie Recipe
Makes: 16-18 cookies
Cookie Dough Ingredients:
- 1 cup unsalted butter, softened
- 1 1/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tbsp matcha powder
- 2 tbsp black cocoa powder
- granulated sugar for coating
Directions:
- Preheat the oven to 350°F and prepare two parchment paper-lined aluminum baking sheets. Set aside.
- To the bowl of an electric stand mixer, cream together the butter and sugar on high until smooth. Add the egg and vanilla and mix to incorporate.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add to the wet ingredients a portion at a time until a dough forms. Scrape down the sides and give it one more quick mix.
- Divide the dough into two pieces. Into two separate bowls, mix one dough ball with the matcha powder and the other with the cocoa powder until both dough balls are fully green and black.
- Pinch off 1″ size pieces of dough and roll into small balls. You should get 16-18 pieces of each color. Combine a piece of black with one piece of green and give it a quick roll between your hands to form a ball.
- Roll each two-toned dough ball in sugar before placing on the parchment paper-lined baking sheet, 6 cookies per sheet, to leave room for spreading.
- Bake for 12-15 minutes before transferring to a cooling rack. See the recipe for the black icing stitches below!
Black Cocoa Royal Icing Recipe
Makes: A little over a cup of icing
Ingredients:
- 1/8 cup water
- 1/4 cup meringue powder
- 3/4 cup powdered sugar
- 1 1/2 tbsp black cocoa powder
Directions:
- To the bowl of an electric stand mixer, whisk together the water and meringue powder on high speed for about 8-10 minutes or until stiff peaks form. Slowly add the powdered sugar and black cocoa powder on low speed until incorporated. You can adjust for final color and texture by adding more pigment and more powdered sugar or water, but the above recipe is what I use!
- Add the icing to a piping bag fitted with a #3 pipping tip. or cut a tiny hole in the bag tip to match the size.
- Do a few test stitches on parchment paper before piping the cookies. I followed the dividing line between the two colors on the cookie tops and added some random stitches on the green sections.
Pin this recipe or print and save here!
Frankenstein Stitched Cookies
Green & black rolled sugar cookies with matcha and black cocoa powders all stitched up with black cocoa royal icing stitches. Frankenstein sugar cookies for Halloween baking.
Ingredients
- 1 cup unsalted butter softened
- 1 1/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tbsp matcha powder
- 2 tbsp black cocoa powder
- granulated sugar for coating
Instructions
- Preheat the oven to 350°F and prepare two parchment paper-lined aluminum baking sheets. Set aside.
- To the bowl of an electric stand mixer, cream together the butter and sugar on high until smooth. Add the egg and vanilla and mix to incorporate.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add to the wet ingredients a portion at a time until a dough forms. Scrape down the sides and give it one more quick mix.
- Divide the dough into two pieces. Into two separate bowls, mix one dough ball with the matcha powder and the other with the cocoa powder until both dough balls are fully green and black.
- Pinch off 1″ size pieces of dough and roll into small balls. You should get 16-18 pieces of each color. Combine a piece of black with one piece of green and give it a quick roll between your hands to form a ball.
- Roll each two-toned dough ball in sugar before placing on the parchment paper-lined baking sheet, 6 cookies per sheet, to leave room for spreading.
- Bake for 12-15 minutes before transferring to a cooling rack. See the recipe for the black icing stitches in this blog post.
