HALLOWEEN PARTY CUTOUT COOKIES
I've been making these Halloween cookies for about 40 years-first for my children and now my grandchildren and all their friends, too. I make about 20 trays a year to give away to trick-or-treaters. -Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat butter and sugar until light and blended. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Shape dough into 2 portions. Shape each into a disk; wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 2-1/2-in. Halloween-shaped cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., In a large bowl, beat confectioners' sugar, shortening and enough water to reach spreading consistency. Tint frosting and decorate as desired. Let stand until set.
Nutrition Facts : Calories 182 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 103mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 0 fiber), Protein 1g protein.
BIG HALLOWEEN SUGAR COOKIES
Don't worry, these Halloween sugar cookies are all treats and no tricks! We love baking a big batch of black and orange decorated sugar cookies to get everyone in the spooky holiday spirit. This recipe is delicious and simple to make and includes two hours for the dough to cool in the refrigerator, so you can relax with your favorite scary movie before you put it in the oven. Master this recipe and then make it your own by switching up the colors to bake these festive cookies throughout the year. We can't think of a holiday that wouldn't benefit from these colorful and delicious sugar cookies!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 22
Number Of Ingredients 9
Steps:
- Line 2 cookie sheets with cooking parchment paper. In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add granulated sugar, beating until blended. Beat in egg and vanilla. On low speed, beat in flour, baking powder and salt. Divide dough in half; shape each half into a ball and flatten slightly. Wrap in plastic wrap; refrigerate until firm, about 2 hours.
- Heat oven to 375°F. Unwrap 1 portion of dough; keep remaining dough in refrigerator. Shape dough into 1 1/2-inch balls; heavily roll in sanding sugars. On cookie sheets, place balls 2 inches apart. Barely flatten cookies to about 1-inch thickness using palms. Repeat with remaining dough.
- Bake 13 to 15 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 170, Carbohydrate 22 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 115 mg
HALLOWEEN SUGAR COOKIES
Tender sugar cookies couldn't be easier. Just roll into balls and flatten. Customize them for any event by sprinkling with appropriately colored decorator sugar or sprinkles. Or frost and decorate.
Provided by Almond Breeze
Categories Halloween Cookies
Time 1h
Yield 48
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees F. Line cookie sheets with parchment paper.
- In a large bowl, beat 1 cup shortening, sugar, egg and vanilla with electric mixer on medium speed until creamy, scraping sides of bowl if necessary. Add flour, baking soda, baking powder and cream of tartar. Mix on low speed until well mixed. Add 2 tablespoons of the original almond milk and beat until smooth.
- Form into 1 1/4 inch balls, using rounded tablespoonfuls of dough. Place 2 inches apart on cookie sheets. Spray flat bottom of measuring cup or drinking glass with cooking spray; dip in sugar. Press each cookie flat, dipping into sugar every other time.
- If desired, lightly brush tops of cookies with remaining almondmilk and sprinkle with colored decorator sugar or sprinkles or leave plain and frost when cooled.
- Bake 8 to 10 minutes or until edges start to brown. Cool on cookie sheets 2 minutes. Remove to cooling racks.
- In a large bowl, beat powdered sugar, 3/4 cup shortening, vanilla and 3 tablespoons of the vanilla almondmilk with electric mixer on low speed until moistened. Beat on medium-high speed until smooth and creamy, adding almondmilk for desired spreading consistency. Tint as desired with food coloring. Frost and decorate cookies as you like.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 22.3 g, Cholesterol 3.9 mg, Fat 7.9 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 34.2 mg, Sugar 16.5 g
HALLOWEEN SUGAR COOKIES
Spook yourself sweet this Halloween season with festive sugar cookies that are no trick, all treat.
Provided by Food Network Kitchen
Categories dessert
Time 12h
Yield 20 to 24 cookies
Number Of Ingredients 10
Steps:
- For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the butter and granulated sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 5 minutes. Beat in the egg and vanilla, then turn the mixer to low and add the flour mixture. Mix until completely incorporated. Divide the dough in half, pat into 2 discs, wrap in plastic wrap and refrigerate until firm, about 1 hour.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc between 2 pieces of parchment to 1/8-inch thick. Cut out desired Halloween shapes with cookies cutters and arrange about 2 inches apart on the prepared baking sheets. Repeat with the remaining disc of dough.
- Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies are just turning golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour.
- Meanwhile, reroll the scraps between 2 pieces of parchment and refrigerate until chilled, about 1 hour. Repeat the cutting and baking process.
- For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water in a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 5 to 6 minutes. Color the icing as desired for the cookie shapes.
- To make flood icing: Remove three-quarters of the desired color icing to a small bowl and stir in 1/2 teaspoon water until flooding consistency is achieved?you can run a knife through it and it flows back to where it was in 10 seconds. Add more water, 1/4 teaspoon at a time, until you've reached the right consistency. Transfer the flood icing to a piping back fitted with a number 2 round tip. Transfer the remaining thick icing to a piping bag fitted with a number 1 round tip.
- For cats: Pipe a black border around the cat with thick black icing. Fill with black flood icing and allow to harden, 6 hours or up to overnight. Pipe 2 pointy eyes on the face with thick yellow icing. Allow to harden, about 1 hour.
- For ghosts: Pipe a white border around the ghost with thick white icing. Fill with white flood icing and allow to harden, 6 hours and up to overnight. Pipe a ghost face with thick black icing. Pipe dots around the border of the ghost with thick orange and black icing. Allow to harden, about 1 hour.
- For pumpkins: Pipe an orange border around the edge of the pumpkin with thick orange icing. Fill with orange flood icing and allow to harden, 6 hours and up to overnight. Pipe two orange lines down the pumpkin with thick orange icing. Pipe on a green stem with thick green icing. Pipe vines with thick green icing. Allow to harden, about 1 hour.
- For candy corn: Pipe a white triangle border around the top third of the cookie with thick white icing. Pipe a trapezoid in the middle portion of the cookie, bordering the white triangle, with thick orange icing. Pipe a larger trapezoid that outlines the lowest third with thick yellow icing. Fill the white triangle with white flood icing. Fill the orange trapezoid with orange flood icing. Fill the yellow trapezoid with yellow flood icing. Allow the flood icing to harden, 6 hours and up to overnight.
GIANT SUGAR COOKIES
Start filling up your cookie jar with those popular treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
- Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
- With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)
- Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.
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- Spider Web Cookies. Recipe: Spider Web Cookies. This simple design is equal parts spooky and elegant.
- Say It With Icing Cookies. We love that these cookies keep it crazy simple and to the point. "Boo" and "eek" get the point across without all the intricacies of other themed cookie tutorials.
- Zombie Eyeball Cookies. Cookies get a kooky twist with these goofy zombie eyeballs in fun colors. Plus, no cookie cutter required. Get decorating tips from Hello, Wonderful here.
- Mummy Cookies. Another simple design, these make icing cookies a snap (though maybe a little messy too). A few strips of white icing transforms plain old round sugar cookies into spooky mummies.
- Halloween Candy Bucket Cookies. Put that triangle cookie cutter to use again with these creative but simple Halloween basket cookies. Sweet sprinkles make for playful "candy" on the basket.
- Mini Monster Cookies. How cute are these little one- (or three- or four-) eyed monsters? Playful colors and a few icing eyes make round cookies fun Halloween treats.
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- Happy Little Ghost Cookies. Tiny friendly ghosts are sure to put a smile on guests' and ghouls' faces. Plus, no need to get a special cookie cutter. This recipe repurposes your common flower shape.
- Bubbling Cauldron Cookies. These almost-too-easy bubbling cauldron cookies only involve three steps. As far as cookie icing goes, these are practically fool-proof.
- Spooky Bat Cookies. Black sprinkles take these precious bat cookies to the next level, adding easy but elevated detail. Get decorating tips from Everyday Occassions here.
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