Chocolate Sugar Cookies (with Spider Web Royal Icing)

Chocolate Sugar Cookies (with Spider Web Royal Icing)

Boo!  Who’s ready for Halloween?  I’ve never really been all that into this holiday, especially when it comes to dressing up.  I’m terrible at coming up with costume ideas, especially good ones.  I always end up picking something totally generic – no creativity at all in this department.  So most years I just don’t dress up at all.  Totally fine by me.  But I will tell you that I love making Halloween themed treats.  I’ve had my eye on these royal icing spider web cookies since last year, but ran out of time to make them.  I made a note on my calendar then to make sure I got the chance to make them this Halloween.  Ahhh, advance planning, how I love you.

Chocolate Sugar Cookies (with Spider Web Royal Icing)

Before we talk about the spider webs, let’s first chat about these chocolate sugar cookies.  I’ve tried a few versions, but these are my favorite.  They have a great flavor and are a nice change up from my normal vanilla bean sugar cookies.  They don’t spread while baking and hold their shape, which is always important when I’m planning to use royal icing.  As an added bonus, the house smelled like brownies while I was baking them.  Always a good thing.

As far as the royal icing, I used this recipe as usual.  For the spider webs, I’ll let Bridget walk you through how to do the design – she’s got some great step-by-step photos to guide you through the process.  I followed her tutorial exactly, which you can find here.  Except I somehow misplaced one of my squeeze bottles so I could only use two colors for the webs.  Sigh.  I was a little bummed.  But still really happy with how these turned out!

Yield: will vary based on cookie cutter

Chocolate Sugar Cookies (with Spider Web Royal Icing)

Recipe for chocolate sugar cookies. Rich, chocolate cookies that hold their shape while baking. Perfect for roll-out cookies and royal icing.

Did you make this recipe?


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • ¾ teaspoon baking powder
  • ⅔ cup unsweetened cocoa powder
  • 3 ½ cups all-purpose flour


  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Beat on medium high for about 2 minutes, until light and creamy. Add in the eggs and vanilla extract. Beat until combined. Next, add in the salt, baking powder, and cocoa powder. Mix until combined. Add in the flour, one cup at a time, beating after each addition. Mix until incorporated.
  3. On a well-floured surface, roll out the dough to about ¼ inch in thickness. Cut the dough with your desired cookie cutter and place on the prepared baking sheet. Bake for about 6 ½ minutes, until the cookies are set. Let cool on the baking sheet for several minutes, then remove to a wire rack to cool completely. Decorate as desired.

The original recipe indicates that if you plan to roll out your dough later (i.e. will let the dough chill in the fridge before proceeding), only add 3 cups of all-purpose flour. I rolled out my dough right away, so I didn’t try this out.

Slightly adapted from Lila Lola via The Sweet Adventures of Sugarbelle.