Halloween Stamped Sugar Cookies with a touch of pumpkin spice, some spookily delicious cut out cookies that go down well with children of all ages, and grown ups too. If you are looking for some homemade sweet treats for your Halloween party, you really must give these cookies a go.
Sugar cookies have to be one of the simplest and most versatile cookie recipe. They are incredibly easy to make with a handful of everyday ingredients, and can also be tweaked to one's liking and according to the occasion they are baked for.
You can go for some beautifully iced sugar cookies for the festive season, Valentine's Day, Easter or any other celebration, my Christmas Star Cookies and Valentine's Day Sugar Cookies are variations of this basic sugar cookie recipe, or you can opt for cut out cookies, where icing isn't really a must.
Now, given that we are well into the pumpkin season, I wanted these sugar cookies to have a touch of Fall and coziness, so that's how the pumpkin spice sugar cookies were created.
There is a huge number of Halloween cookie cutters you can try, some simpler or spookier than others, but my absolutely favourite are the stamp cookie cutters, there are some really cool shapes you can get.
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Ingredients used
- butter - soft, but not melted
- sugar - I used granulated sugar, but caster sugar can also be used
- flour - just plain regular flour would do
- egg - the binding agent
- pumpkin pie spice - or mixed spice for the UK readers
- pumpkin spice syrup - optional, but it does add tons of flavour
Step-by-step photos and instructions
The very basic sugar cookie recipe is made with 4 simple ingredients: sugar, butter, flour and eggs, anything extra is for various flavours.
- in a mixing bowl, add the soft butter and sugar, and use a hand mixer to beat them together until creamy
- add the egg and beat again to incorporate it, you will get a smooth and creamy texture and a pale yellow colour ( see photo 4)
- sift in the flour, add the pumpkin spice and pumpkin spice syrup, and knead everything well into a dough
- cover the dough in clingfilm, and refrigerate it for 30 minutes
- roll the dough onto the work surface, and use cookie cutters to cut out the shapes you like
- arrange the cookies on a baking tray, and bake in the preheated oven at 180 degrees Celsius for 12 minutes
- repeat with the rest of the dough
- leave the cookies to cool down completely before storing them into cookie jars
Expert tips
Stamped cookies don't work with any kind of dough, I find the sugar cookie dough to be the best at keeping its shape and the stamp well defined during baking.
Sugar cookies don't tend to spread in the oven, unless the recipe isn't followed well and ingredients are missed/swapped. Even so, you need to be firm when stamping the cookies, so the shape is nice and clear.
Unlike shortbread cookies, which are richer and way more buttery, with a high ratio of butter to flour, which makes them "short", sugar cookies aren't as butter and are definitely less crumbly, the ideal dough for stamping.
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Halloween Stamped Sugar Cookies
Ingredients
- 100 g butter, soft
- 100 g granulated sugar
- 1 egg
- 250 g plain flour
- 1 tablespoon pumpkin spice ( or mixed spice)
- 1 tablespoon pumpkin spice syrup
Instructions
- Add the sugar and butter to a mixing bowl, and use a hand mixer to beat them together until creamy.
- Add the egg, and continue to beat until you get a smooth and pale yellow mixture.
- Sift in the flour, add the pumpkin spice and pumpkin spice syrup, and knead everything into a dough.
- Cover the dough in clingfilm, and refrigerate for 30 minutes.
- Flour the work surface well, and use a rolling pin to roll the dough.
- Use your favourite Halloween stamp cookie cutters and cut out shapes.
- Arrange them cookies on a baking tray and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 12 minutes.
- Repeat with the rest of the dough.
- Allow the cookies to cool down completely before storing them.
Video
Notes
- Stamped cookies don't work with any kind of dough, I find the sugar cookie dough to be the best at keeping its shape and the stamp well defined during baking.
- Sugar cookies don't tend to spread in the oven, unless the recipe isn't followed well and ingredients are missed/swapped. Even so, you need to be firm when stamping the cookies, so the shape is nice and clear.
Nutrition
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