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Home Halloween cookies

Halloween cookies

Name: Halloween cookies
Prep time: 25 min
Cook time: 72 min
Total time: 97 min
Yield: 30 cookies
Cuisine: International
Ingredients: 225 g unsalted butter (at room temperature); 150 g powdered sugar; 1 egg (M); 1 tsp vanilla extract; 375 g flour (plus extra for dusting); a pinch of salt; 300 g powdered sugar (for the icing); 3 tbsp lemon juice; 1–2 tbsp water; orange food coloring; black food coloring; purple food coloring

Halloween Cookies Baking Kids Party Vegetarian

Halloween cookies are the perfect project for a cozy afternoon in the kitchen, whether you have little spooky fans at home or want to surprise friends with something homemade. The base dough is a classic butter cookie dough: simple, reliable and wonderfully crisp. The key to neat, sharp shapes is cold dough and a good rolling rolling pin so the dough rolls out evenly and thin. Then decorate them with icing in orange, black and purple for a result everyone will love.

x_ckl_recipe_markerHalloween cookies Make your own Halloween cookies with a wink: crisp butter cookie dough rolled out and cut into pumpkin and ghost shapes, decorated with colorful icing. Fun to make together with kids. How to make Halloween cookies? Cookies International 30 cookies 25 min 60 min 97 min

Beat the soft butter with the powdered sugar in a bowl until smooth and airy, about 3 minutes. Add the egg and the vanilla extract and mix again until everything is well combined.
Add the flour and the pinch of salt and mix until a cohesive dough forms. Knead the dough briefly with your hands until it is smooth but not sticky. Wrap it in plastic wrap and chill for at least 1 hour. Cold dough is easier to roll out and holds its shape better when cut.
Preheat the oven to 175°C (conventional/top and bottom heat). Line two baking sheets with parchment paper.
Lightly dust your work surface with flour and roll the cold dough out to a thickness of about 4 mm. An even thickness is important so all the cookies bake at the same time. Cut Halloween shapes from the dough, such as pumpkins, ghosts, bats or witch hats.
Place the cut cookies on the prepared baking sheets. Keep at least 2 cm (about ¾ in) between the cookies because they will spread slightly in the oven. If desired, chill the baking sheets for 15 minutes before baking so the shapes stay sharp.
Bake the cookies for 10 to 12 minutes until the edges are lightly golden. The centers can still feel slightly soft as they will firm up while cooling. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Meanwhile make the icing: mix the powdered sugar with the lemon juice and a few drops of water to a thick, smooth consistency that falls from the spoon but doesn’t run. Divide the icing into small bowls and color each portion with a different food coloring: orange, black and purple work well for Halloween.
Wait until the cookies are completely cool before you start decorating, otherwise the icing will melt and run. Spread the cookies with the base color and let this dry for 10 minutes. Then use a piping bag or a small brush to add faces, spiderwebs or other Halloween details with the other colors.
Let the icing dry completely; this takes about 30 minutes at room temperature. After that the cookies are ready to serve or to package as a spooky gift.

Halloween Cookies Baking Kids Party Vegetarian 225 g unsalted butter (at room temperature) 150 g powdered sugar 1 egg (M) 1 tsp vanilla extract 375 g flour (plus extra for dusting) a pinch of salt 300 g powdered sugar (for the icing) 3 tbsp lemon juice 1–2 tbsp water orange food coloring black food coloring purple food coloring Hand mixer or stand mixer Mixing bowl Plastic wrap Rolling pin Halloween cookie cutters (pumpkin, ghost, bat) Baking sheet Parchment paper Cooling rack Small bowls Piping bags or small brushes Doughrollers rolling-pin Baking trays baking-sheets Spout bags piping-bag Baking mats silicone-baking-mat Cosy & Trendy Rolling Pin Marble Marble 45cm - Pastry Roller Cosy & Trendy Deegroller Cookinglife Rolling Pin Beechwood 43.5cm - Ball Bearings - Dough Roller Cookinglife Deegroller Dr. Oetker Rolling Pin Beechwood 42cm - Dough Roller Pastry Tool Dr. Oetker Deegroller KitchenAid Spatula Classic Porcelain White Stainless Steel 31.5cm - Turner KitchenAid Bakspaan Frankenstein matcha cheesecake foodies-frankenstein-matcha-cheesecake Halloween Bloody Mary foodies-halloween-bloody-mary Halloween mini pizzas with a spider foodies-halloween-mini-pizzas-with-a-spider Stuffed Halloween bell peppers foodies-stuffed-halloween-bell-peppers Midnight Poison Cocktail foodies-midnight-poison-cocktail

Recipe

Halloween cookies

Make your own Halloween cookies with a wink: crisp butter cookie dough rolled out and cut into pumpkin and ghost shapes, decorated with colorful icing. Fun to make together with kids.

Course	Cookies
Kitchen	International
Servings	30 cookies

Preparation time

Preparation time	25 min
Cooling time	60 min
Total	97 min

Equipment

Hand mixer or stand mixer
Mixing bowl
Plastic wrap
Rolling pin
Halloween cookie cutters (pumpkin, ghost, bat)
Baking sheet
Parchment paper
Cooling rack
Small bowls
Piping bags or small brushes

Ingredients

225 g unsalted butter (at room temperature)
150 g powdered sugar
1 egg (M)
1 tsp vanilla extract
375 g flour (plus extra for dusting)
a pinch of salt
300 g powdered sugar (for the icing)
3 tbsp lemon juice
1–2 tbsp water
orange food coloring
black food coloring
purple food coloring

How to make Halloween cookies?

Beat the soft butter with the powdered sugar in a bowl until smooth and airy, about 3 minutes. Add the egg and the vanilla extract and mix again until everything is well combined.
Add the flour and the pinch of salt and mix until a cohesive dough forms. Knead the dough briefly with your hands until it is smooth but not sticky. Wrap it in plastic wrap and chill for at least 1 hour. Cold dough is easier to roll out and holds its shape better when cut.
Preheat the oven to 175°C (conventional/top and bottom heat). Line two baking sheets with parchment paper.
Lightly dust your work surface with flour and roll the cold dough out to a thickness of about 4 mm. An even thickness is important so all the cookies bake at the same time. Cut Halloween shapes from the dough, such as pumpkins, ghosts, bats or witch hats.
Place the cut cookies on the prepared baking sheets. Keep at least 2 cm (about ¾ in) between the cookies because they will spread slightly in the oven. If desired, chill the baking sheets for 15 minutes before baking so the shapes stay sharp.
Bake the cookies for 10 to 12 minutes until the edges are lightly golden. The centers can still feel slightly soft as they will firm up while cooling. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Meanwhile make the icing: mix the powdered sugar with the lemon juice and a few drops of water to a thick, smooth consistency that falls from the spoon but doesn’t run. Divide the icing into small bowls and color each portion with a different food coloring: orange, black and purple work well for Halloween.
Wait until the cookies are completely cool before you start decorating, otherwise the icing will melt and run. Spread the cookies with the base color and let this dry for 10 minutes. Then use a piping bag or a small brush to add faces, spiderwebs or other Halloween details with the other colors.
Let the icing dry completely; this takes about 30 minutes at room temperature. After that the cookies are ready to serve or to package as a spooky gift.

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A marble rolling pin works especially well for this recipe because marble naturally stays cool. That helps keep the butter cookie dough compact while you roll, so the shapes remain crisp and sharp. Roll the dough in sections and keep the rest in the fridge. Always cut as close together as possible to minimize scraps. You can re-roll scraps, but do this a maximum of two times because after that the dough becomes tough. Use cookie cutters that you moisten slightly with a little water so the dough releases more easily.

The cookies will keep for up to five days in an airtight tin at room temperature. Want to make them ahead? The unbaked dough keeps up to three days in the fridge or three months in the freezer. Variations: add a teaspoon of cinnamon or grated orange zest to the dough for extra flavor. Not in the mood for icing? Sprinkle the cookies with orange-colored sugar before baking for a simple but festive effect. You can also mix dark cocoa powder into a third of the dough for black ghost cookies.

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