Halloween Sugar Cookies
Make the spookiest season of the year extra fun and delicious with these spooky Halloween Sugar Cookies. They're sweet, buttery, and perfectly crisp on the edges but still slightly soft in the middle.
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Servings: 20
Ingredients
- 3 Cups Flour
- ¼ Tsp Salt
- 1 Tsp Baking Powder
- 1 Cup Unsalted Butter Room Temperature
- 1 Cup Sugar
- 1 Large Egg Room Temperature
- 2 Tsp Vanilla Extract
- Batch of Royal Icing
- Black Gel Food Coloring
- Black and Pearl Sprinkles
Instructions
Cookie Dough
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and set them aside.
- In a medium bowl, mix together the flour, salt, and baking powder. Set that aside too.
- In a large bowl, use an electric mixer (or stand mixer) on medium speed to beat the butter and sugar for about 2 minutes, until it looks light and fluffy.
- Add the egg and vanilla. Scrape down the sides of the bowl so everything gets mixed in well.
- Add the flour mixture and mix on low until the dough starts to form. Then use a rubber spatula to gently fold and press the dough so all the flour is fully mixed in.
- Divide the dough in half. Take one half and roll it out on parchment paper or a silicone mat until it’s about ¼ inch thick. Do the same with the second half.
- Cover with plastic wrap and put both rolled-out dough sheets in the fridge for 2 hours so they can chill.
- After chilling, use your favorite Halloween cookie cutters to cut out shapes. We used bats and ghosts. Place the cookies on your lined baking sheets, making sure to leave about 1 inch of space between each one.
- Bake for 10 to 12 minutes, or until lightly browned around the edges.
- Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Decorating
- First, you want to divide the icing into 2 bowls. One bowl you want to keep it white and the second bowl we added the black gel food coloring.
- Spoon some of the white icing into a piping bag with a small #2 decorating tip. You also need to do this with the black icing.
- Put the rest of that same colored icing into another piping bag, but this time just cut a small hole at the tip. Set aside.
- Use the piping bag with the #2 tip to carefully outline the edges of the cookie. After you’ve outlined the cookie, use the second bag to fill in the inside.
- Using a toothpick, gently spread the icing to the edges to make it smooth. Then carefully add the black sprinkles for the eyes.
- You want to follow steps 4-5 for the bat cookies. But this time, carefully add the pearl sprinkles for the eyes.
- Let the cookies sit at room temperature for about 2 hours so the icing can dry and harden. Enjoy!
Notes
- Lightly dust the cookie cutter before cutting out the cookies. It helps the dough release easily.
- You want to add the sprinkles to the cookie while the icing is still wet. Otherwise the sprinkles will just fall off.
- You can freeze the dough for up to 3 months.
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