Halloween is right around the corner and I love making festive treats to celebrate the fun. This year I decided to make Halloween sugar cookies. These are great for packaging up and mailing out to family and friends or serving at a Halloween party. You could also get the kids involved and make the cookies ahead of time and then let them be creative with the decorating. These cookies are not only cute but they taste yummy too!
What I Used To Make These Cookies:
- Halloween Cookie Cutters
- Wilton Gel Food Coloring
- Disposable Icing Bags
- Wilton #3 Icing Tip
- Wilton #1 Icing Tip
- Star Candy Decorations
- Candy Eyeballs
- Black Sugar Sprinkles
Cookie Tips & Tricks:
- Don’t skip refrigerating the cookie dough. It helps the cookies retain their shape during baking.
- I used the pointed tool in this set to move the icing around and close up any open areas where I could still see the cookie. It also helps if you need to spread the icing closer to the edge like I did with the jack-o-lantern and candy corn cookies.
- Make sure that you allow one icing color to dry completely before adding another color.
Sugar Cookie Recipe
- 2 1/4 cups all purple flour
- 1/2 tsp baking powder
- 3/4 cup sugar
- 1 egg
- 2 tsp vanilla extract
- Whisk together flour, baking powder
andsalt. Set aside.
- In a separate bowl beat together butter and sugar until smooth and creamy and then add in the egg and vanilla extract.
- Slowly add in the dry ingredients until dough is formed. If the dough is too soft and sticky you can add more flour to achieve the consistency needed.
- Roll dough out onto parchment paper (approx. 1/4 inch thick) and then place onto a baking sheet and put in the refrigerator for approximately one hour.
- Preheat oven to 350 degrees. Once the dough is properly chilled, use a cookie cutter to cut your preferred shapes. Re-roll the leftover dough and continue cutting shapes until all dough is used up.
- Place cookie dough shapes onto a baking sheet lined with parchment paper and bake for 10-12 minutes or until the edges are slightly browned.
- Allow cookies to completely cool before decorating.
Recipe Notes: While you have your first round of cookies in the oven, leave your other cookie dough rolled and cut in the refrigerator to keep them cool. It helps your cookies keep their shape when baked.
Royal Icing Recipe
- 4 cups of confectioner’s sugar
- 3 tbsp meringue powder
- 7 tbsp water
- 1/2 tsp clear vanilla extract
- food coloring
- Using a hand or stand mixer beat all ingredients together until icing consistency is reached. Use a spoon to test the consistency. Royal icing should drizzle down and smooth out. If the consistency is too thick, add more water and if it’s too thin, add more confectioner’s sugar.
- If you are using multiple colors to decorate your cookies, divide your icing into separate smaller bowls and then use food coloring to make your desired icing color.
- Put your icing into piping bags fitted with the desired tip and have fun decorating.