I made cute Halloween Cookies using a Cupcake Cookie Cutter. 🎃🎃🎃Shop my Cookie Decorating Kits🎃🎃🎃 Small pure butter shortbread cookies in the shape of a ghost, pumpkin, witch, easy to cut with a cookie cutter and covered with a sugar icing. A recipe for Halloween that will delight young and old alike.
- 150 gr of soft butter
- 330 gr of flour
- 135 gr of sugar
- 2 – whole eggs + 2 whites
- 1 pinch of salt
- 3 tbsp. tablespoon of milk
- 340 gr of icing sugar
- – – powdered coloring
- – – food decoration pens
1 – In a salad bowl, quickly knead the soft butter cut into pieces with the flour, sugar and salt with your hands.
2 – Add the eggs and milk and collect the dough into a ball. Film it with cling film and set aside for at least 30 minutes in the fridge.
3 – Roll out the dough on a sheet of baking paper using a rolling pin until you get 5mm-6mn thick.
4 – Cut the cookies with the cookie cutters.
5 – Bake for 12 minutes at 160 ° C. The cookies should be just golden. Leave to cool on a rack.
6 – In a bowl, mix the egg whites with the icing sugar. Divide the preparation into 3 small bowl and add the coloring in each and mix.
7 – Cover the cookies with icing and let dry. Finish the decoration with the pens.
Tips: You can flavor cookies with chocolate by adding 30 g of cocoa to the dough.
Decorating Tools For Halloween Cookies
No matter which icing you choose, here are some helpful decorating tools you need. I am not associated with any of these brands– I personally use and love all these items! Some of the following links are affiliate links.
- Rolling Pin. If you have difficulty evenly rolling out dough, try this adjustable rolling pin instead– it’s incredibly handy!
- Parchment Paper or Silicone Baking Mats: You need either for rolling, chilling, and baking the cookie dough.
- Halloween Cookie Cutters: If you don’t have any Halloween cookie cutters and want to order some online, I used the small shapes from this Halloween cookie cutter set. The mini ghosts you see in the royal icing photo are actually upside-down mini tulips! Here is the set it came from.
- Piping Tips: I use Wilton piping tip #4 for outlining and flooding the cookies with icing. This is a wonderful basic piping tip to have in your collection. (Wilton piping tip #5 works for this too, but it’s a little larger.) For piping royal icing in fine detail, such as the Jack-O-Lantern’s face and leaves, I use a thinner round tip Wilton piping tip #2.
- Gel Food Coloring: Tinting the icing different colors is completely optional. No matter which icing you use– royal icing or the easy glaze icing– if you want to tint it different colors, use gel food coloring because liquid food coloring will alter the consistency. I used the Orange, Super Black, and Mint Green on the cookies in these photos.
- Disposable Piping Bags or Reusable Piping Bags
- Couplers: Couplers are needed if you’re switching around your piping tips and icing colors. For example, if you’re flooding a bat cookie with black icing, but then you need a smaller tip for black icing detail on a Jack-O-Lantern cookie. Or if you only have one piping tip #4 but want to use this tip for multiple colors of icing. A coupler makes it easy to switch tips between bags of icing.
- Toothpick or Needle Scriber Tool: A toothpick or needle scriber is helpful if you need to spread/move/smooth icing. You can see me using a toothpick to create neater icing edges in the video above.
- Eyeball Candies & Sprinkles: I used orange and green nonpareils on the royal icing witch hats and chocolate sprinkles on the royal icing bats. The ghosts decorated with easy glaze icing had the black balls from this Halloween sprinkle mix as eyeballs. (That sprinkle mix also has eyeballs!) On the cookies pictured below, I used these these sprinkles and these sprinkles.