Tuesday, October 9, 2018

Halloween sugar cookie recipe

When are cookies not a good idea? Each new holiday is a good excuse to make these sugar cookies.
They are no fail, they come out perfect every time, and they are delicious. My friend Jenny Keller is the creator of this fabulous recipe. You can visit her here and also get her butter cream frosting recipe there. 

You can get so creative with Halloween sugar cookies. There are so many cute cookie cutters for Halloween. When you buy them in bulk you save a lot of money. These are some of my favorites. 
I also bought these this year and I think they make the cookies so cute.

I am not the greatest with piping on frosting, so I usually just put it on with a knife and then dip the whole cookie in sprinkles. When you press the cookie into the sprinkles, all the lumps and bumps even out and they look somewhat professional.



I hope you enjoy this Halloween sugar cookie recipe as much as we do!

Yield: 24

sugar cookies

ingredients:

Halloween sugar cookies
  • 3 cups all purpose flour
  • 2 sticks butter at room temp
  • 1 cup sugar
  • 1 large egg
  • 2 tsp. vanilla
  • 2 tsp. baking powder

instructions:


  1. 1. Into a medium bowl, whisk together flour and baking powder. Set aside.
    2. In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat butter and sugar for about 1½ minutes, or until smooth. Beat in the egg and vanilla until well combined. Scrape the sides of the bowl with a rubber spatula.
    3. Turn the mixer speed to low and carefully add the flour mixture a little at a time, occasionally stopping to scrape the sides of the bowl. Once all the flour has been incorporated, the dough should form a ball around the mixing attachment and feel soft but not sticky.
    4. Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch-thick disk. Refrigerate for at least 10 minutes before rolling or store for up to 7 days tightly wrapped.
    5. Preheat the oven to 375°F.
    6. Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a nonstick baking sheet, placing the cookies about ¾ inch apart.
Created using The Recipes Generator

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