Halloween Cut-Out Cookies
These cute, seasonal, and delicious Halloween Cut-Out Cookies are your perfect Halloween treats.
Ingredients
For The Cookies
- 1 cup Butter, Room temperature
- ¾ cup Powdered sugar, Sifted
- ¼ cup Cornstarch
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- 2¼ cup All-purpose flour, Spooned and levelled
- ¼ teaspoon Salt
For The Icing
- 4¼ cups Powdered sugar, Sifted
- 6 tablespoon Water
- 2½ tablespoon Meringue powder
- ½ teaspoon Cream of Tartar, If your meringue powder doesn't have it in the ingredients
- 1 teaspoon Vanilla extract
- 1 tablespoon Chocolate chips, Melted
Instructions
How To Make The Cookie Dough
- Leave the butter at room temperature before starting to bake. Mix the butter, powdered sugar, and cornstarch until smooth and silky.1 cup Butter, ¾ cup Powdered sugar, ¼ cup Cornstarch
- Add the egg yolk and vanilla extract.1 Egg yolk, 1 teaspoon Vanilla extract
- Mix the flour and salt, add it in two or three passes, and mix well after each. You will have a soft and smooth dough at the end.2¼ cup All-purpose flour, ¼ teaspoon Salt
- Shape the dough into a disc, cling wrap, and chill for one hour. Lightly flour a clean surface and roll out the dough. For easier rolling, place the dough between two pieces of wax paper. Once the dough is ¼ of an inch thick, use your favourite cookie cutter to cut the dough.
- Place the cookies on the lined baking sheet and freeze them for 10 minutes.
- Bake The cookies for 8-10 minutes or until the edges look set. Let them cool down on the cookie sheet for 10 minutes, then transfer them to the cooking rack to cook down fully.
How To Make The Icing
- Sift the powdered sugar in your mixing bowl and set aside.4¼ cups Powdered sugar
- In a measuring cup, whisk the water, meringue powder, vanilla extract, and cream of Tartar, if using.6 tablespoon Water, 2½ tablespoon Meringue powder, ½ teaspoon Cream of Tartar, 1 teaspoon Vanilla extract
- Using the paddle attachment, add the wet ingredients to the powdered sugar. Once the ingredients are combined, turn the mixer on high for about a minute.
- Adjust the consistency to use for Bordering. Icing these cookies requires two kinds of consistency. The stiff icing is used to make the border around the cookie's edges, and the runner consistency is used for the flooding to cover the cookie's surface.
- Do the ribbon test to see if the icing is ready. Dip a spoon into the icing and lift it. If the icing drops into the bowl and the ribbon takes 3 to 4 minutes to disappear, the icing is ready to use for the Bordering. If the ribbon disappears into the bowl immediately, the icing is ready for Flooding.
- Let the icing set for an hour or so, depending on the icing consistency and your kitchen temperature.
- For the ghost's eyes, melt some chocolate in the microwave or over the double boiler. Place a dot of the melted chocolate on the cookie for the eyes and the mouth, then use the tip of a small spoon to drag the chocolate down to create that ghost look!1 tablespoon Chocolate chips
Nutrition
Calories: 114kcalCarbohydrates: 35gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 27mgSodium: 83mgPotassium: 25mgFiber: 0.3gSugar: 0.1gVitamin A: 237IUCalcium: 5mgIron: 1mg
Tried this recipe?Let us know how it was!