Halloween Sugar Cookies

26 Oct

With Halloween lurking just around the corner, I am starting to get into the mood by making Halloween cards, finalizing my costume and, my favourite part, baking. On Saturday night we will be attending our good friends Halloween party and so I have a few baking ideas that I am tossing around for that. It will be my first time trying to make most of those scary-looking treats and I’m looking forward to seeing how they will turn out. More of that will follow later in the week but for now B and I spent our rainy Sunday making some simple Halloween-themed sugar cookies. I used a different recipe than I usually do and they took a bit longer to prepare but the final result was basically the same. Interestingly, I used an organic icing sugar for the frosting and there was a distinct difference from the overly-refined Rogers icing sugar that I usually use. The organic frosting didn’t turn out as white as the refined icing sugar usually does (it had more of a cream colour) and it also wasn’t as sweet. I preferred the taste of the organic icing sugar – it tasted somewhat less artificial. Although it is more expensive, I will be making it my personal mission to use this where possible from now on.

B actually got very involved in making the cookies, which really surprised me. Being an artist, he really got into designing the templates for the cookies and icing them just so. In the end, we had delicious gravestones, ghosts, skulls and a swamp monster.


Sugar Cookies

3 ½ cups flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup of unsalted butter, at room temperature
1 ½ cups sugar
2 large eggs
2 teaspoons pure vanilla extract


Icing sugar
1 teaspoon of butter
A drop or two of vanilla extract
A splash of boiling water


In a separate bowl whisk together the flour, salt, and baking powder. Set aside.

In another bowl, beat the butter and sugar until light and fluffy. Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper. 

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. For Halloween designs think bats, ghosts, black cats and pumpkins. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Frosting Method:

In a bowl, add icing sugar, the teaspoon of butter and a drop or two of vanilla extract. Gradually add a small splash of boiling water to the mix and stir until combined. You want a consistency that isn’t too runny or too thick. If it is too runny, add more icing sugar and if it is too thick, or dry, add more water slowly. Once you have the right consistency, add your desired colouring and go nuts with the decorating! Happy Halloween!


Recipe from The Joy of Baking


One Response to “Halloween Sugar Cookies”


  1. Halloween « The Culinary Adventures of a Greedy Guts - October 20, 2010

    […] with a bloody fingernail. Cupcakes piped to look like pink, delicate brains. Carefully piped gravestone-shaped cookies that are assembled to make a haunted cemetery. Halloween is the time to let your imagination run […]

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