A Cookie A Day…
…Keeps The Gremlins Away! 💀
So today is the last of my Halloween Trilogy and again, I am using my favourite Skull Cookie Cutter & Stencil Sets – #SorryNotSorry!
However, instead of trying to be uber clever and fancy and use my scary Skull Cutters to create decorative icing or pastry toppers, today I am using my cutters to bake a batch of good ole sugar cookies – because everyone knows that a cookie a day keeps the sadness away!
These cookies make spooktacular Halloween Gifts, Trick or Treat give aways, or are perfect for munching on behind locked doors and closed curtains with the lights turned out on Halloween night – because kids get too hyped if they eat too much sugar anyway (wink wink)!
This no-fail Sugar Cookie Recipe is courtesy of fellow food blogger, Sally’s Baking Addiction – thanks Sally! This is my go-to recipe and creates cookies that are so delicious, even the most go-hard health freak won’t be able to resist one.
Using this recipe, together with these Tovolo Skull Cookie Cutter & Stencil Sets, I can guarantee that your Halloween cookies will look and taste like professional Halloween treats rather than a torturous trick!
Simply make up the cookie dough following the recipe below, then use the cookie cutter to cut our your skull shape.
Now use one of the six stencil designs to imprint the faces into your cookies. Once baked, you can simply leave them as is, or use the design as a guide to ice your cookies – how easy is that?! The set even clicks together for simple, space saving storage.
If you missed my previous Halloween blogs for a Skull Brownie Sandwich and Halloween Tart of Horrors, please go and check them out, or the regret will haunt you forever…
Halloween Sugar Cookies
¾ Cup (170g) Unsalted Butter, Room Temperature
¾ Cup (150g) Granulated Sugar
1 Large Egg, Room Temperature
2 Tsp Vanilla Extract
¼ Tsp Almond Extract
2 and ¼ Cups (281g) All-Purpose (Plain) Flour
½ Tsp Baking Powder
¼ Tsp Salt
Pack of Coloured Icing Pens/Tubes, For Decoration
Tovolo Skull Cookie Cutter Set
Silicone Baking Mat
In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth (approximately 1 minute).
Add the sugar and beat on high speed until light and fluffy (approximately 3 – 4 minutes).
Add the egg, vanilla extract, and almond extract and beat on high until fully combined (approximately 2 minutes).
In a separate medium size bowl, whisk together the flour, baking powder, and salt.
Turn the mixer down to low and add about half of the flour mixture, beating until barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add an additional tablespoon of flour to achieve a better consistency for rolling.
Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper to about ¼″ thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour. NOTE: Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
Once chilled, preheat the oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or a silicone baking mat. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter cut our your shapes. Then use the cookie stencils to stamp your chosen designs into the cookie shapes.
Transfer the prepared cookies to the lined baking sheet. Re-roll the remaining dough and continue cutting until all is used.
Bake for 8-11 minutes, until very lightly coloured on top and around the edges. NOTE: Rotate the baking sheet halfway through the bake time to ensure your cookies are evenly baked.
Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
Decorate the cooled cookies using the stamped designs as your guide. Leave for the icing to harden and set.
Can be stored for up to 5 days at room temperature.
Make ahead tip: Unfrosted cookies freeze well up to 3 months. Thaw overnight in the refrigerator. Frosted cookies do not freeze well at all. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator, then bring to room temperature for about 1 hour. Then roll and continue with the recipe as directed.
Recipe Credit: Sally’s Baking Addiction