Sunday, October 18, 2009

Halloween Sugar Cookies

Can't get enough Halloween

I am still in the Halloween spirit. A couple weeks ago when I was making the Halloween Cereal treats for Betty Crocker I bought some Halloween cookie cutters. I wanted to make sure I got the most out of my money so I planned to use them for another baking adventure. Believe it or not, I have not made sugar cookies since I was a little girl with my mom. I thought these were a ton of fun to make and surprisingly easy....just time consuming. You can see I kept my decorations simple, but it still took me several hours just to decorate the cookies. If you are new to making sugar cookies like I am, I reccommend sticking to one cookie shape, two maximum. As for the flavor and texture, these cookies were great! They remained soft and had a delicious vanilla flavor. I definitely plan to make more for Christmas.

The Best Rolled Sugar Cookies
adapted from

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely.

Sugar Cookie Icing
recipe adapted from

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon Vanilla extract
assorted food coloring

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and vanilla extract until icing is smooth and glossy. If icing is too thick add more milk, if too thin add more sugar.

Divide into separate bowls, and add food colorings to each to desired intensity. Decorate as desired.

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