Halloween Sugar Cookies
These easy Halloween sugar cookies are the perfect spooky treats for all the scary Halloween creatures in your life.
Servings: 14
Calories: 297kcal
Ingredients
Cookies
- 2 cups cake flour
- ½ cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large whole egg
- 1 large egg white
- ¼ cup shortening, all-vegetable
- 3 teaspoons vanilla extract
Frosting
- ½ cup unsalted butter, softened
- 3 cups confectioners’ sugar
- 1 tablespoon vanilla extract
Instructions
- In a large mixing bowl add the cake flour, all-purpose flour, baking powder, cream of tartar and salt. Whisk together then set aside.
- In a separate large mixing bowl, beat together the butter, sugar, and the whole egg. Beat until well combined, scraping down sides of the bowl.
- Add in the egg white and beat until combined. Again, scraping down sides of the bowl.
- Add in shortening and vanilla and beat until light and fluffy (about 2 minutes). Scrape down the sides of the bowl.
- Slowly add dry ingredients into wet ingredients. Beat just until mixed. Do not overmix.
- Cover bowl with plastic food wrap and place in the fridge overnight.
- Remove bowl from fridge and lay dough out on silicone mat. Using a rolling pin, roll out dough to ½-inch thickness. Cut into large circles (3-inch size) using a cookie cutter.
- Place unbaked circle cookies onto a baking sheet and put back into the refrigerator (uncovered) for another hour.
- Preheat the oven to 375°F. Line two baking sheets with silicone baking mats. Place cookies at least two inches apart on baking sheets.
- Only bake one tray at a time. Place the first cookie sheet into the oven and bake for 10-12 minutes until the middle tops of the cookies no longer look wet and the bottom of the cookies look slightly brown. Then bake the second tray.
- Let the cookies cool on baking sheets 2 to 3 minutes before removing to a wire rack to cool completely. The cookies should be completely cooled before adding frosting.
- To make the frosting, place all frosting ingredients (butter, confectioners sugar and vanilla) in a mixing bowl and beat on high until light and fluffy (about 5 minutes).
- Frost the tops of cookies and top with Halloween sprinkles.
Notes
- Make a double batch of these yummy cookies and freeze them unfrosted for a treat later.
- Make sure your butter is softened, not melted, as melted butter will ruin your cookies. Let it sit at room temperature and it should be the perfect consistency.
- Do not skip refrigerating the dough. It needs to chill and stiffen so that it can be rolled out properly.
- If you have Halloween cookie cutters, you could use those in place of the circle cutter to cut out fun cookie shapes.
- Add sprinkles right away as the frosting dries a bit on the surface after a few minutes, and they won’t stick as well.
Nutrition
Calories: 297kcal | Carbohydrates: 58g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 95mg | Potassium: 90mg | Fiber: 1g | Sugar: 15g | Vitamin A: 425IU | Calcium: 28mg | Iron: 1mg