Making Halloween Frosted Sugar Cookies

Fall and Halloween are coming up quickly, and these are the perfect sugar cookies to make with your friends and family this season. These cookies will be a blast to share with everyone you know, along with being made easily and in a snap. This recipe will make about 20 cookies, enough to be the best house on the block for trick-or-treating. Including cooling time, the process will take about 3-4 hours. Feel free to decorate any way you would like, or follow along with us, and most importantly don’t be afraid to have fun!

Tools

• Mixing bowls
• Hand mixer
• Pumpkin Shaped Cookie Cutter
• Plastic Wrap
• Baking Sheet
• Parchment Paper
• Measuring Cups
• Rolling Pin
• Flat Spatula
• Piping Bag or Ziplock Bag

Cookie Ingredients

• 1 Egg
• ¾ Teaspoon Salt
• ¾ Teaspoon Baking Powder
• 1 Cup Unsalted Butter
• 2 ½ All Purpose Flour
• 1 ½ Teaspoon Vanilla Extract
• 1 Cup Sugar

Frosting Ingredients

• Food coloring (Fall themed colors)
• ½ Teaspoon Vanilla Extract
• 2 Tablespoons Light Corn Syrup
• 3 ½ Tablespoons Milk
• 3 Cups Powdered Sugar (Sifted)

 Combine all of the butter as well as all of the sugar in a large bowl or standing mixer, and mix until well-combined and creamy. Add egg and  all vanilla extract to the mixture and continue to beat until completely combined.

In a separate, smaller bowl, whisk together all flour, baking powder, and salt. Then add the dry mixture into the wet gradually until fully combined.

Lay out a larger piece of plastic wrap on a flat surface, and place about half of the dough from the bowl onto the surface of the wrap. Cover the dough with more clear wrap and mold the dough into a disk shape and repeat with the remaining half of the dough.

Place the two wrapped pieces of dough into the refrigerator to chill for about 2-3 hours. (To save time, move onto the frosting instructions to have it ready around the same time the cookies are done). Once the dough has finished chilling, preheat your oven to 350°F and line a baking sheet with parchment paper.

Dust a clean surface with flour, as well as the rolling pin to avoid sticking, and deposit one chilled cookie dough disk onto the surface. Lightly flour the dough and roll out to ¼ an inch. Continue to add flour if needed on the top and beneath the dough so that it does not stick.

Use a pumpkin shaped cookie cutter to make the shapes in the dough, and use a flat spatula to move the cut dough onto the baking sheet.

Bake at 350°F for 9-10 minutes, or until the edges of the cookies turn a light golden brown.

Allow cookies to cool completely on a cookie sheet before moving or decorating.

Use all ingredients to make the frosting. Combine powdered sugar, 2 tablespoons of milk, corn syrup, and vanilla extract in a medium sized bowl and stir until combined. To avoid thick frosting, add about ½ tablespoon of milk at a time, until the frosting is pipe-able. If you add too much milk, mix in approximately 1 tablespoon of powdered sugar, at a time till you reach your desired thickness/texture.

If coloring the frosting, divide into bowls and separate by color.

Move the frosting into a piping bag with a piping tip, or place in a ziplock bag with a small section of the corner removed to allow for flow of frosting out of the bag.

Pipe the frosting onto the cookies, and allow for the frosting to harden on the surface of the cookies. After frosting the base layer of the cookies, continue to decorate as you please and enjoy!