Halloween Sugar Cookies
Halloween Sugar Cookies, cut out in the shape of a pumpkin, then decorated with a homemade icing, Halloween sprinkles and edible scary eyes, food colouring for various designs and writing chocolate icing, some spooky baked goodies for your Halloween party. They are fun to bake, easily customisable and so delicious!
Servings: 23 cookies
Calories: 108kcal
Ingredients
- 250 g plain flour (all-purpose flour, 2 cups)
- 100 g soften butter (0.44 cup, 7 tbsp)
- 100 g granulated sugar (½ cup)
- 1 medium-sized egg
- 1 teaspoon vanilla extract
- 100 g icing sugar (confectioners' sugar, ¾ cup)
- 1 ¼ tablespoon full-fat milk
- ¼ teaspoon orange food colouring
To decorate
- 100 g Halloween sprinkles, googly eyes, sugar decorations (½ cup)
- 1 choco writer ( for outlines)
Instructions
- Add the soften butter and granulated sugar to a large mixing bow, and use a hand mixer to cream them together until smooth and creamy.
- Add the egg, and beat again until creamy in texture.
- Sift in the flour, add the vanilla extract, and knead everything into a smooth dough that does not stick to the hands.
- Cover the dough in clingfilm and refrigerate for 20 minutes.
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Roll the dough onto the work surface with a rolling pin, and use a pumpkin-shaped cookie cutter to cut out shapes.
- Arrange the cookies onto 2 baking trays lined with non-stick paper, and bake for 10 to 13 minutes until slightly golden around the edges.
- Remove the trays from the oven and allow the cookies to cool down completely.
- To make icing, sift the icing sugar into a bowl, add the milk and use a spoon to mix it into a smooth icing.
- Divide the icing between 2 bowls, one will stay white, the other will have orange food colouring added to it; mix well for a uniform colour.
- Decorate the cookies, then allow the icing to set for at least 20-30 minutes.
Video
Notes
- For more intricate designs, allow the outlines to dry first, before adding multi-coloured details to avoid colour bleeding. The icing sets pretty quickly at room temperature, mine were dry in 20 minutes.
- Do not add too much milk, or the icing will be too runny and will not set well, plus it will make a huge mess. We want the icing to be runny enough to spread it onto the cookies, but thick enough to stay within the outlines.
Nutrition
Calories: 108kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 44mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 167IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 1mg