Halloween Cookies
Shopping List
For the cookies:
- 125g cold unsalted butter
- 125g caster sugar
- 1 egg
- 250g plain flour
- 1 teaspoon vanilla
For the decoration:
- White & black icing
- Red pearls
- Paintbrush & edible glue
- Piping gel
Celebrate Halloween with these spooky cookies!
This easy to make, no-spread cookie dough is perfect for your shaped treats. I’ve used a bat and ghost cutter from Iced Jems.
Below, I show you how to bake and decorate these ghoulish goodies with ready to roll icing!
Cream together unsalted butter and caster sugar.
Next, add in an egg.
Finally, pour in your flour and vanilla.
Mix on a medium speed until a dough forms.
Knead the dough together, wrap in cling film and chill in the fridge for 30 mins.
Gather together your cutters.
Roll out your chilled dough on a surface dusted with cornflour between spacers (or to ¼” thick) with a non-stick rolling pin.
Cut out your shapes.
Put your cookie dough shapes on lined baking trays and chill again for a further 30 mins. Bake for 15 minutes at 180C or until golden brown.
Once cooled, roll out white icing and using the cookie cutter, cut out your shape. Stick it onto the cookie using piping gel.
Using a small amount of black icing, roll three small balls. Two for the eyes, one for the mouth and fix in place with a little edible glue.
Woooooohhhhh!! *Spooky ghost noise*
For the bat, roll out black icing and cut out your bat shape.
Again, stick to the cookie with piping gel.
For the eyes, push two red pearls into the soft icing.
Finish the bat by sticking on two rolled pointed sausages for fangs.
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Happy Halloween and happy baking!
Britt xo