This post was supposed to go up last night, but I fell asleep with my fingers on the keypad and my head in upright position. And it was only 8 o’clock…
I love making treats on Halloween. This year I decided on sugar cookies. I am going to drop some off for my grandma, Cindy, and my mom is bringing a huge platter into her work today. Oh, I have to leave a little around the house for my own personal Halloween treat.
I used the best sugar cookie recipe out there! I make this recipe for Christmas, too. It’s never failed me at all attempts.
Ingredients *2 Sticks Butter, 1 1/2 Cups of Powdered Sugar, *2 1/2 Cups of Flour, *1 Tsp Vanilla, 1 Tsp of Cream of Tartar, *1 Egg.
Recipe Source: Jenny’s Duluxe Sugar Cookies!
Best sugar cookies and royal icing recipe for all Holidays!
-Mix together butter and powdered sugar with the paddle attachment on your mixer.
-Add flour, vanilla, cream of tartar, baking soda and egg to the mixer and whip on slow.
-Place the dough onto a floured surface and let it rest in the refrigerator for 20 minutes covered in plastic wrap.
Unwrap the dough and place it on a floured surface. My grandpa was a phenomenal baker. He always laid down fabric on the counter with flour on top to prevent the dough from sticking. It also rolls much better.
Roll out the dough to your thickness preference. I like my cookies to be really thin.
Cut shapes out and place them on a parchment lined baking sheet.
Bake 6-8 minutes at 350 degrees. You need to keep an eye on the cookies because they cook really fast.
If the edges start to brown but they don’t look done in the middle, take them out anyway. Leave them on the pan and they will continue to bake through.
I used royal icing to frost my cookies. It’s my favorite for decorating. I mix a huge batch of white royal frosting and put individual colors in squeeze bottles.
I bought the squeeze bottles in the baking section at Michaels.
I don’t use artificial flavoring or colors anymore…but it’s Halloween. Time to live on the daring side for one night. One night of splurging on the artificial side won’t kill you, and if it does then I won’t use them anymore. And lets be honest, 99% of the candy people eat on Halloween is artificial anyways.
So any comments about how bad they are for me…take note:
*I will ignore you.
For the pumpkins, I used orange and green.
First I filled in the orange pumpkin, and then topped it with a green stem and fall sprinkles to the side
For the ghost, I filled the cookie in with white icing. I then, topped it with a black icing “boo” and a couple of black edible pearls.
If you don’t have black pears, you can use the icing to make the face.
I just filled the bats in with black and topped them with fall sprinkles.
My cats were embarrassingly bad. But o well! I just filled them in with black and made a face with white and green. I added a purple nose with a sprinkle.
Make sure to make your icing smooth, but not runny. You want the colors to blend in without rolling off the cookies.
For the graves, I used black first for the stone. You could mix the black and white and make gray stones.
I then added green grass to the bottom and wrote out the letters R.I.P. on top of the black.
If your frosting bottles start to harden, you can microwave them for 3-5 seconds.
I bought these cute little platters at Home Goods.
I like the idea of wrapping the cookies up individually in little plastic wraps for goody bags. That is the great part about royal icing. It’s not messy!