I have said this many, many times before — I LOVE Halloween! I have always loved it! I think it’s probably because it happens during the fall, it’s starting to get cooler — and I love to be scared! Actually I enjoyed it way more as a kid than now — but a good scare never hurt anyone! Halloween is also good family time and that is why we decided to make these Homemade Halloween Cookies!
I have a confession to make — I have never used my kitchen mixer to make cookies. It’s a great KitchenAid Mixer we got for our wedding but I have never used it to make cookies before. So this was going to be a great new experience for me!
But first I needed to sift the flour!
I really think this is the hardest part of the recipe. Sifting flour is not easy but it’s a good workout!
Maybe I need a better sifter:)
I was actually pretty happy with the way the dough came out. When you follow all the directions, it’s pretty easy.
When you take it out of the mixing bowl, you will need to flatten the dough on a floured surface.
Wrap up the dough in either plastic wrap or parchment paper. It needs to go into the fridge for at least 2 hours to chill.
When it comes out, shape it into a ball. Then using a rolling pin, roll out the dough to make 1/4 inch thick cookies. I used some Halloween shaped cookie cutters to make the Halloween ghosts, pumpkins and bats.
These forms were perfect for this dough and for this recipe. I put the cutouts on a baking sheet with parchment paper for 12-14 minutes at 350 degrees.
The cookies are done when the corners start to brown like in this image. I let these cookies cool completely before adding the icing and decorations.
For the ghosts I used vanilla icing and chocolate chips for the eyes. These are friendly ghosts!
The pumpkins are made with the vanilla icing, green icing and orange sprinkles. And for the bats, I used black icing and candy eyes.
This recipe make just under 30 cookies! Enough to make these little goblins happy!
Happy Halloween everyone!
Homemade Halloween Cookies
- 1 cup Unsalted Butter softened
- 1 cup Sugar
- 2 Eggs
- 1 1/2 teaspoons Vanilla Extract
- 3 3/4 cups Flour
- 2 teaspoons Baking Powder
- 1/4 cup Heavy Whipping Cream
- Vanilla Icing
- Black Icing
- Green Icing
- Chocolate Chips
This recipe calls for a stand mixer. In the bowl, add the softened butter and sugar and mix until it's light and fluffy
Add the eggs one at a time. When you add the second egg, also add the vanilla. Continue the mixer until it's all incorporated
In a separate bowl, sift the flour and baking powder together
Add half of the flour mixture to the stand mixer bowl until combined
Add the heavy cream until its incorporated
Add the second half of the flour mixture until all combined
Take the cookie dough out of the mixer and flatten. You need to make sure you add flour to the surface you use to flatten the dough. It will keep it from sticking
Once flatten, roll it up in parchment paper or plastic wrap
Put in refrigerator for 2-3 hours until firm
Preheat oven to 350 degrees
Line your baking sheet with parchment paper
When you are ready to cut out your cookies, put flour on your surface again to make sure the dough doesn't stick
Flatten out the dough to about 1/4 inch thick
Use your cookie cutters to make the cookies and place on parchment paper on your baking sheet
Bake for 12-14 minutes until the tips start to brown
Let cool on wrap before you start decorating