Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar until the mixture is light, fluffy, and slightly pale, about 3 minutes. You’ll hear a gentle whir and see the mixture turn creamy.
Add the eggs one at a time, beating well after each addition. The mixture will become smoother and more cohesive, with a slight sheen.
Stir in the vanilla extract and a splash of lemon juice, mixing until combined. The aroma will become fragrant and inviting.
In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. This helps distribute the leavening evenly.
Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula until just combined. The dough will be slightly crumbly but sticky enough to hold together.
Scoop spoonfuls of dough onto the prepared baking sheet, shaping them into uneven, slightly irregular mounds that resemble haunted house silhouettes. Leave space between each cookie to allow for spreading.
Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown and slightly cracked, but the centers remain soft and gooey. You'll notice the tops develop light cracks as they bake.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes until they firm up slightly, then transfer to a wire rack if desired. The cookies will be crispy on the edges but still soft and gooey in the middle.
Enjoy these spooky, delightful cookies with their hauntingly soft centers and charmingly imperfect shapes. Perfect for Halloween or any time you want a little spooky sweetness!
