Looking for a spooky halloween snack? Try this! It might not be too spooky, but it sure is delicious!
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Soft Halloween Sugar Cookies
Ingredients
Cookies
- 3/4 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
Icing
- 1 cup confectioners sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon almond extract
- assorted food coloring
Instructions
Cookies
- In a large bowl using a mixer, beat the butter until creamed and smooth (about 1 minute).
- Add the sugar and beat on high speed until light and fluffy (about 3 or 4 minutes).
- Add the egg, vanilla, and almond extract and beat on high until fully combined (about 2 minutes).
- Whisk the flour and baking powder together in a medium bowl.
- Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined.
- Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tbsp more flour until it is a better consistency for rolling.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 1 day. Chilling is mandatory.
- Once chilled, preheat oven to 350F degrees.
- 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 in shapes.
- Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
- Bake for 8-11 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. My cookies took 9 minutes.
- Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. I always let mine cool overnight, just to be sure.
- Make the icing and decorate the cooled cookies however you'd like.
- Once the icing has set, these cookies are great for gifts, sending, or munching on right away.
Icing
- In a small bowl, stir together confectioners' sugar and milk until smooth.
- Beat in corn syrup and almond extract until icing is smooth and glossy.
- If icing is too thick, add more corn syrup.
- Divide into separate bowls, and add food coloring to each.
- Dip cookies, or paint them with a brush.
Tried this recipe?Let us know how it was!
