No tricks here, just a delicious treat! These spooky cookies are just perfect for the best Halloween party. They’re so easy to make, too.
Try coloring the cookie dough with black or red food coloring; it may not be pretty but it will look scary. Complete with ‘squashed flies’ made from chocolate chips, they’ll be a big hit. Plus, these are so fun to get the kids involved with baking up a spooky treat together.
Table of Contents
Ingredients
- 2 cups all-purpose flour
- 1/3 teaspoon baking powder
- 1/4 teaspoon fine salt
- 250g unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon apricot jam
- Optional: Halloween-themed cookie cutters
- Optional: gel food coloring, for tinting icings
How to make Spooky Cookies?
- For the cookies: Beat the butter and sugar together in a large bowl, preferably using an electric mixer, until the mixture is light and fluffy.
- Beat in the eggs and vanilla extract. (If the mixture looks a little curdled, add a spoonful of the flour.) If you’re using food coloring, add a few drops to the mix.
- Whisk together the flour and baking powder in a separate bowl. Stir the flour into the butter mixture and work into a dough using floured hands. Turn onto a floured work surface and knead into a ball (the dough will be quite watery).
- Divide the dough into two portions, wrap in cling film and leave it to chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F. Line 2 baking trays with greaseproof paper.
- Roll the dough out to 0.5cm/¼ in thickness on a lightly floured work surface. (It’s best to roll out one portion of the dough at a time, leaving the remainder in the fridge.) Cut shapes out with the Halloween cutters. Take a few limbs and heads off the gingerbread man for added gore.
- Place the cookies onto the baking tray, leaving a gap between them in case they spread a little.
- Bake for 12-15 minutes, leave on the tray for 10 minutes and then move to a wire rack to finalize cooling.
- Once cool, let your creative mind run wild. Use the red writing icing along the edges of the missing limbs and heads as blood. For the skeletons and mummies, roll the fondant icing out to a 0.5cm/¼in thickness on a work surface dusted with icing sugar and cut out shapes using the same cutters as the cookies.
- Brush the cookies with the warmed apricot jam and stick the icing onto the cookies. Garnish with white and black writing icing.
Also Try: Delicious And Easy To Make Recipes And Treats For Halloween Party
Tips to Make cookies
- When measuring flour, spoon it into a dry measuring cup and level off the extra. (Scooping directly from the bag accords the flour, resulting in dry baked goods.)
- Plain or garnished sugar cookies freeze well for up to 3 months. Wait for the icing to set entirely before layering it between sheets of parchment paper in a freezer-friendly receptacle. To soften, thaw in the refrigerator or at room temperature.
- Roll out the cookie dough directly on a silicon baking mat or parchment paper so you can quickly move it to the refrigerator. If you don’t have enough space for two baking sheets in your fridge, pile the pieces of rolled-out dough on top of each other.
Nutrition Content
Calories: 127kcal
Carbohydrates: 18g
Protein: 1g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 58mg
Potassium: 19mg
Fiber: 1g
Sugar: 12g
Iron: 1mg
To Sum Up
These cookies are great for gifting or for sending someone. I personally love these sugar cookies because they are just too flavorful and if you don’t overbake accidentally, they will make you remember about brownies.
If you have any questions about the recipe or would like to share your version of sugared cookies, please feel free to comment. Don’t forget to share it with your friends and family, I am sure they’ll love it too.
