Halloween Sugar Cookies

My sugar cookie recipe can be used for all occasions. This year, I decided to mix it up and chose to make them in a yummy salted caramel flavour!

This boooo - tiful flavour is ideal for Halloween, and especially for the Autumn time!

Icing cookies can be a bit tricky to start with, so I made a few simple designs which are ideal for beginners.

A witches hat, a pumpkin, a flesh eating zombie, spider web, and of course a Frankenstein & Dracula :)

What you will need:

  • A Food processor (or a large bowl and electric mixer)
  • A Spatula
  • A baking tray
  • A rolling pin
  • Greaseproof paper
  • Cookie cutters (Round, Square and some Halloween shapes)
  • Royal icing 
  • Food colouring (Green, Purple, Black, orange, white)
  • Edible food markers
  • Assorted Sprinkles
  • A scribe tool
  • Piping bags
  • Mixing bowls
  • A scissors

Ingredients:  (Makes approx. 24 smallcookies)

  • 410 gm of Plain Flour 
  • 170 gm of Icing Sugar
  • 1Teaspoon of Baking Powder
  • 220 gm Salted Butter
  • I Free Range Egg (because we love chickens)
  • 2 Teaspoons of Salted Caramel Extract

Method:

Cookie Dough ~

  • In your food processor (or bowl) mix in your icing sugar and your butter.
  • Once they have come together, mix in your egg and the salted caramel extract.
  • Sift in your flour and baking powder, and mix on high until fully combined.
  • Leave the dough to the side for around 40 minutes until it has firmed up.
  • You will need to cut a large segment of greaseproof paper.
  • Pop some cookie dough on the sheet and fold the sheet over.
  • Use your rolling pin and roll out the dough evenly.
  • Continue this process until all of your cookie dough is used up
  • Place the sheets of dough into the fridge for a few hours in order to firm it up more. This will also prevent the cookies from spreading when they are baking.
  • Take the dough out of the fridge and cut out your shapes with the cookie cutters. (Lightly dust your cutters with flour in order prevent them from sticking)
  • Place your cut outs onto your baking tray lined with paper. Pop this back into your fridge again for another hour or so to firm up more.
  • Bake the cookies at 180 degrees for around 10 /12 minutes until lightly golden.
  • Take them out of the oven and let them cool completely before decorating.

Icing Sugar ~

Ingredients:

  • 500  gm of Icing Sugar
  • 3 egg whites
  • 1/4 teaspoon of cream of tartar
  • Vanilla Extract

Method:

  • Sift in your icing sugar into a bowl to ensure there are no lumps remaining.
  • Add in the cream of tartar and mix gently with a spatula
  • Pop in your 3 egg whites and and stir until they start to combine.
  • Use an electric mixer and beat the mixture on a low speed for 2 minutes,
  • Add in your vanilla extract and mix again until the icing is nice and smooth
  • Add in the a small amount white food colouring to make the icing a bright white colour
  • Mix again at the medium speed for 2 minutes until silky smooth and white.
  • Separate the icing into mixing bowls and add other food colours to make up your colours.
  • Put the coloured mixture into individual piping bags.
  • Add more icing sugar to make the mixture thicker, or add a drop of water to make it thinner.
  • Snip the end of the bag and begin to decorate the cookies.
  • Add sprinkles to enhance the effects on your Halloween Cookies.

Spook-tac-ular Job!

© Copyright The Happy Spatula .ie