Halloween Cookies
Make the dough a day in advance and store in the refrigerator so it has time to relax for best rolling
Serves: 48 cookies
  • 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
  1. Cream the room temperature butter with the sugar until light and fluffy, about 4- 5 minutes.
  2. Combine the extracts with the eggs and add to the creaming butter/sugar mixture one at a time.
  3. 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.
  4. 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.
  5. Divide the dough in half and wrap half of the dough in plastic wrap and chill for at least 2 hours, preferably overnight.
  6. Add the cocoa powder to the other half of the dough and return to the mixer to combine well.
  7. Wrap this dough and chill for at least 2 hours, preferably overnight.
  8. Roll out the dough and cut shapes as shown in the video
  9. 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.
  10. Decorate as shown in the video
  11. Allow the royal icing to dry overnight uncovered in a cool, not humid spot.
Cookies will stay fresh for up to 2 weeks in an airtight container at room temperature.

I do not freeze cookie iced with royal icing.

If you want to work ahead, freeze the dough cutouts for up to 2 months
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/easy-halloween-cookies-skeletons-mummies/