Halloween brings so many projects that sometimes getting the last minute baking done can be a real challenge!
How about a fast solution for easy Halloween cookies this year with one recipe for two different cookies!
The decorating cannot be any easier!
After all the mummy is supposed to look like a hot mess! LOL
I love this sugar cookie recipe because not only does it taste awesome, but it is so easy to work with.
It rolls and re-rolls and cuts out like a dream with no spreading so you can be sure your cookie cutouts keep their shape!
- All Purpose Flour 780g (6 cups)
- Baking Powder 15g (1 Tablespoon)
- Salt 6g (1 teaspoon)
- Unsalted Butter 454g (2 cups)
- Granulated Sugar 400g (2 cups)
- Eggs 100g (2 Large)
- Vanilla Extract 2 teaspoons
- Lemon Extract *optional ¼ teaspoon
- Lemon Zest 1 lemon *optional
- Unsweetened Cocoa Powder ½ cup (46g)
- 1Recipe Royal Icing recipe listed below
- Cream the room temperature butter with the sugar until light and fluffy, about 4- 5 minutes.
- Combine the extracts with the eggs and add to the creaming butter/sugar mixture one at a time.
- Be sure to stop the mixer and scrape the sides of the bowl after each addition and do not add the next egg until the creamed mixture has absorbed the first addition.
- Next sift together the flour baking powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.
- Divide the dough in half and wrap half of the dough in plastic wrap and chill for at least 2 hours, preferably overnight.
- Add the cocoa powder to the other half of the dough and return to the mixer to combine well.
- Wrap this dough and chill for at least 2 hours, preferably overnight.
- Roll out the dough and cut shapes as shown in the video
- Transfer cookie cutouts to a parchment lined sheet pan and bake in preheated to 350° F oven for approximately 15 - 20 minutes or until light golden brown.
- Decorate as shown in the video
- Allow the royal icing to dry overnight uncovered in a cool, not humid spot.
I do not freeze cookie iced with royal icing.
If you want to work ahead, freeze the dough cutouts for up to 2 months
ROYAL ICING RECIPE
- Confectioners Sugar 12 cups (1500g)
- Cream of Tartar 2 teaspoons (12g)
- Egg Whites (pasteurized) ¾ cup (180g)
- Clear Vanilla Extract 1 teaspoon
- Place the sifted confectioners sugar and the cream of tartar in the mixer bowl
- Blend on low speed to aerate.
- Add in the egg whites and any extracts and mix until it is smooth.
- Mix on high for about 20 seconds.
- At this point you can see the consistency and whether you want to adjust with more egg whites or more confectioners sugar.
- Store excess royal icing in the refrigerator in an airtight container with a damp coffee filter or paper towel directly on the surface of the icing for up to 2 weeks
You may have to add more confectioners sugar or water (both 1 Tablespoon at a time) to desired consistency.