M&M’s Haunted Halloween Doors
These chocolate gingerbread haunted Halloween cookies are scary fun to decorate.
Recipe - Quarry
M&M’s Haunted Halloween Doors
Prep Time45 Minutes
Servings18
Cook Time20 Minutes
Ingredients
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp salt
1/3 cup unsalted butter, softened
1/4 cup granulated sugar
2 tbsp packed brown sugar
1 egg yolk
3 tbsp dark (cooking) molasses
1/2 tsp vanilla extract
1 cup M&M’s® Milk Chocolate Candies Ghoul’s Mix
Store-bought Halloween-colored icing tubes, such as white, black, green, orange, purple and red
Directions
- In medium bowl, whisk together flour, cocoa powder, ginger, cinnamon, baking soda, allspice, cloves and salt.
- In large bowl, using handheld electric mixer, beat together butter, granulated sugar and brown sugar until light and fluffy. Add egg yolk and beat until combined. Beat in molasses and vanilla until smooth.
- Stir flour mixture into sugar mixture and beat on low speed just until combined. Divide dough in half and wrap each in plastic wrap. Chill in refrigerator for at least 1 hour.
- Preheat oven to 350°F.
- Dust work surface with flour. One piece at a time, roll out dough to 1/4-inch thickness.
- Using 3-inch house-shaped cookie cutter, cut out 18 cookies, rerolling scraps as needed. Using spatula, transfer to parchment paper–lined baking sheets and space cookies at least 2 inches apart.
- One baking sheet at a time, bake cookies, rotating pan halfway through, for 10 to 15 minutes or until cookies are firm and lightly golden around the edges. Let cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.
- Decorate haunted Halloween house cookies as desired with M&M’s® Milk Chocolate Candies Ghoul’s Mix and icing.
Tips:
- To make a variety of haunted house shapes, substitute house-shaped cookie cutter with gingerbread house cookie cutter or by cutting freehand 3- to 4-inch house-front shapes as desired.
- Alternatively, use your favorite Halloween-themed cookie cutter to cut out different Halloween shapes.
- You can also use mini gingerbread house cookie cutters to assemble 3-D haunted houses if preferred.
45 minutes
Prep Time
20 minutes
Cook Time
18
Servings
Shop Ingredients
Makes 18 servings
Essential Everyday Flour, All-Purpose, 5 Pound
$2.49$0.50/lb
Hershey's 100% Cocoa, Natural Unsweetened, 8 Ounce
$5.69$0.71/oz
Spice Trend Ground Ginger, 0.6 Ounce
$2.99$4.98/oz
Spice Trend Ground Cinnamon, 0.8 Ounce
$2.99$3.74/oz
ESSENTIAL EVERYDAY Baking Soda, Multi-Purpose, 100% Pure, 16 Ounce
$1.19$0.07/oz
Spice Trend Ground Allspice, 0.65 Ounce
$2.99$4.60/oz
Spice Trend Ground Cloves, 0.7 Ounce
$2.99$4.27/oz
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
Essential Everyday Butter, Unsalted, 4 Each
$4.49$1.12 each
ESSENTIAL EVERYDAY Sugar, Granulated, Pure, 4 Pound
$3.29 was $3.39$0.82/lb
ESSENTIAL EVERYDAY Sugar, Light Brown, Pure, 32 Ounce
$2.59$0.08/oz
Cub Eggs, Large, 12 Each
$2.39$0.20 each
Grandma's Original Unsulphured Molasses, 12 Fluid ounce
$4.69$0.39/fl oz
Essential Everyday Vanilla Extract, Pure, 2 Fluid ounce
$7.99$4.00/fl oz
Directions
- In medium bowl, whisk together flour, cocoa powder, ginger, cinnamon, baking soda, allspice, cloves and salt.
- In large bowl, using handheld electric mixer, beat together butter, granulated sugar and brown sugar until light and fluffy. Add egg yolk and beat until combined. Beat in molasses and vanilla until smooth.
- Stir flour mixture into sugar mixture and beat on low speed just until combined. Divide dough in half and wrap each in plastic wrap. Chill in refrigerator for at least 1 hour.
- Preheat oven to 350°F.
- Dust work surface with flour. One piece at a time, roll out dough to 1/4-inch thickness.
- Using 3-inch house-shaped cookie cutter, cut out 18 cookies, rerolling scraps as needed. Using spatula, transfer to parchment paper–lined baking sheets and space cookies at least 2 inches apart.
- One baking sheet at a time, bake cookies, rotating pan halfway through, for 10 to 15 minutes or until cookies are firm and lightly golden around the edges. Let cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.
- Decorate haunted Halloween house cookies as desired with M&M’s® Milk Chocolate Candies Ghoul’s Mix and icing.
Tips:
- To make a variety of haunted house shapes, substitute house-shaped cookie cutter with gingerbread house cookie cutter or by cutting freehand 3- to 4-inch house-front shapes as desired.
- Alternatively, use your favorite Halloween-themed cookie cutter to cut out different Halloween shapes.
- You can also use mini gingerbread house cookie cutters to assemble 3-D haunted houses if preferred.