Instructions
Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 3: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
Step 4: Add the egg, vanilla extract, and almond extract, mixing until fully combined.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Step 6: Roll the dough into evenly sized balls and place them onto the prepared baking sheets.
Step 7: Gently flatten each dough ball slightly with the bottom of a glass.
Step 8: Bake for 10–12 minutes until the edges are lightly golden.
Step 9: Allow the cookies to cool completely before decorating.
Step 10: For the frosting, beat the cream cheese and butter together until smooth.
Step 11: Add the powdered sugar and vanilla extract, mixing until creamy. Add milk if needed for a spreadable consistency.
Step 12: Spread or pipe frosting onto each cooled cookie.
Step 13: Place a date or chocolate-covered almond in the center to create the cockroach body.
Step 14: Use melted chocolate or chocolate sprinkles to pipe legs and antennae around the body.
Step 15: Add raisins or extra chocolate details if desired for a more realistic look.
Storage and Reheating Tips
Store the decorated cookies in an airtight container in the refrigerator for up to 4 days.
For best texture, allow refrigerated cookies to sit at room temperature for 10 minutes before serving.
Undecorated cookies can be frozen for up to 2 months.
These cookies do not require reheating and are best served chilled or at room temperature.
Continue on the next page