We have a Halloween double feature for all of you Halloween lovers. Christie is back sharing how to make Halloween sugar cookies + cookie decorating tips. In this post you'll get our tried and true sugar cookie recipe plus some of her favorite ways to decorate them. They'll make you want to make and decorate a batch of your own Halloween sugar cookies! Take it away Christie...
Halloween cookies are so much fun to make and decorate, and this year, I got my hands on the cutest cookie cutters and made a whole platter full of pretty iced cookies in spooky shapes. As I worked, I took note of a few great “tricks” for working with sugar cookie dough and royal icing, to make sure you get the best looking “treats” on the block.
To start, I baked up a double batch of sugar cookie dough, (recipe below) which brings me to my first tip! Make your dough a day ahead of time, giving it plenty of time to chill in the refrigerator. Chilled dough is easier to roll out and cut, and it doesn’t stick to surfaces or hands.
Cut Out Sugar Cookie Recipe for Halloween Cookie or Anytime:
1 stick unsalted butter
2/3 cup sugar
1 large egg
1 tbsp vanilla bean paste
1 3/4 cups all purpose flour, sifted
1 teaspoon baking powder
pinch of salt
Cream butter and sugar. Beat in egg, vanilla bean paste (or extract or emulsion), mix until smooth. Sift flour, baking powder and salt. Add slowly to the butter mixture. Mix until dough comes together. Place rounds of dough onto plastic wrap and wrap tightly and chill dough for several hours before rolling and cutting out your sugar cookies.
Once the dough is chilled and ready to use preheat oven to 325 degrees. On a lightly floured surface roll dough 1/4" thick. Using your favorite cookie cutters cut the dough in the shapes you need. Place on a parchment lined baking sheet leaving a little space between each cookie and bake for 6-10 minutes. Timing will depend on the size of sugar cookies you are making. Mini and small cookies will take less time. If you like soft sugar cookies take them out of the oven just are you see that the dough is set with a touch of light brown along the edge of the cookie. Allow the cookies to cool for a few minutes on the baking pan before moving them to a wire rack to continue to cool. Once the cookies are fully cool you can ice in a variety of ways!
TIP: Make the dough up to a few days ahead of when you want to bake them. The cookies store well for up to 2 weeks in an airtight container allowing you to do the prep work before the day you want to decorate them or have a cookie decorating party! If you want a flavored sugar cookie using a bakery emulsion will give you a stronger flavor than an extract where most of the flavor will bake out. We carry a wide variety of bakery emulsions by LorAnn and they are one of our secret ingredients for sugar cookies, cakes, quick breads and even to add flavor to frostings.
Once the dough was all prepared, I rolled it out and started cutting out shapes. The first cutter I used was a darling Witch Hat Cookie Cutter. I love how the point of the hat curves and knew these would be a lot of fun to decorate, given how much surface area there is to play with. The witch hat cookies were iced in solid colors like black, pale peach and lavender, then I hand applied Sprinklefetti Skull and Bones to the base of each hat. A great “trick” for getting your cookies to look perfect is to use tweezers to apply the sprinkles! The sprinkles add such a fun look to the witch hats! Using contrasting icing colors I also added details like ribbons, ruffles and polka dots to the hats.
Next, I rolled out some more dough, and using the Sweet Sugarbelle Multi Triangle Cutter, I created a set of candy corn cookies. This cutter is so versatile, it’s a great one to have on hand! You can make them into trees, a slice of pizza and a slice of pumpkin pie! Love that Sweet Sugarbelle Cookie Cutters are so versitle and can be turned into so many different shapes. For the candy corn cookies, I used soft peach and yellow to create one variety, then light pink and dark pink to create another. These came out so cute and taste much better to me than traditional candy corn.
I saved my favorite for last, and that’s the adorable Meri Meri Mini Halloween Cutter set. These are simply too cute for words. In the set, there is a small ghost shaped like a teardrop, a cat, a skull, a bat, a moon and a mini witch hat. A little extra flour on the dough surface when you roll these out is very helpful, as the tiny shapes can be a little more challenging to pop out of the cookie cutters.
Once the cookies were baked and cooled, it was time to decorate. This is my favorite part! I mixed up a large batch of Flow Royal Icing, and then set about creating colors to use on my Halloween cookies. When deciding on a palette for your cookies, here’s a tip: use a set of dishes, like these from Meri Meri, as inspiration! I loved the pale blush color paired with neon, black and white, and iridescent touches. I added a little lavender to my palette to represent the iridescent.
For decorating these fun Halloween designs I used a toothpick to pull facial details onto the tiny cookies. My tip for these is take your time and keep your toothpick clean so you don’t accidentally run colors together.
I hope you enjoyed my Halloween Sugar Cookies and cookie decorating tips! Try out Bakers Party Shop's tried and true sugar cookie recipe and get decorating some spooky and fun Halloween cookies! Put your spin on them and have fun. For more Halloween ideas if you are short on time check out my Easy Halloween Sweets + Treats post. There is still time to get your spook on for this Halloween.
Happy Halloween cookie making,
Christie for Bakers Party Shop
This post was written, styled and photographed by Christie of Ritzy Parties for Bakers Party Shop. Intro and photo editing by Esther of Bakers Party Shop. If you share a photo from our post a link must be displayed back to this post and credit given to Christie of Ritzy Parties - Bakers Party Shop. All photos in this post and content are copyright of Ritzy Parties - Bakers Party Shop, 2019 All rights reserved.
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