Description
Classic Halloween Sugar Cookies that are perfect for festive decorating. These buttery, tender cookies hold their shape well during baking, making them ideal for intricate Halloween-themed cutouts. They are simple to prepare and can be decorated with your favorite frosting to add a personalized spooky touch.
Ingredients
Scale
Cookie Dough
- 1 cup (222g) salted butter, room temperature
- 1 cup (233g) granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 3 cups (456g) all-purpose flour
- 2 tsp baking powder
Frosting
- 1 batch Sugar Cookie Frosting (such as crusting vanilla buttercream)
Instructions
- Cream Butter and Sugar: In the bowl of a stand mixer or using an electric hand mixer, cream the butter and sugar together for 2 full minutes until the mixture is extremely light and fluffy.
- Add Egg and Vanilla: Scrape down the sides of the bowl and add the egg and vanilla extract. Mix until well combined.
- Incorporate Dry Ingredients: Add the flour and baking powder to the wet mixture. Although the dough may appear dry at first, continue mixing until it forms a dough with consistency similar to play-doh. Adjust by adding water or flour in teaspoon increments if needed.
- Roll and Cut Dough: Roll out the dough to your desired thickness (cookies will not spread much) and cut into your chosen Halloween shapes and sizes.
- Bake the Cookies: Place cookies on an ungreased cookie sheet and bake at 350°F (180°C) for 7-11 minutes, or until the tops are no longer wet or glossy and the cookies have slightly puffed up.
- Cool and Decorate: Allow the cookies to cool completely before decorating with your favorite frosting, such as a classic vanilla buttercream.
Notes
- The dough consistency is very forgiving; adjust moisture by adding water or flour 1 teaspoon at a time.
- These cookies hold their shape well, so roll to the thickness you prefer without worry about spreading.
- Use ungreased cookie sheets for optimal baking results.
- Decorate with a crusting vanilla buttercream for the best frosting finish that sets well.
- Cookies should be baked just until no longer wet on top to avoid overbaking and dryness.
