Easy Halloween Sugar Cookies

Ingredients & Tools
Instructions

Instructions

Click to mark complete

Make cookies. Preheat the oven to 350°F.
In a large bowl, cream the butter and sugar with an electric stand mixer or hand mixer until light and fluffy. Beat in the egg, and vanilla and almond extracts.
Mix together flour, baking powder, and salt. Add dry ingredients to the butter mixture 1 cup at a time, mixing after each addition. Once the dough mixes into a ball, you’re done mixing. Test that the dough is sticky and holds a shape but doesn’t stick to your fingers. Do not chill dough.
Divide the dough into 2 balls, then form them into 2 inch thick rectangles discs. This will keep the dough from falling apart while rolling, and the rectangular shape will help you cut more cookies out of each rolling.
On a floured surface, roll out the dough into a circle approximately 12 inches in diameter and 1/8 inch thick.
Dip the cookie cutter in flour before each use and cut out shapes.
Bake the cookies on an ungreased baking sheet with or without parchment paper. Bake for 8-11 minutes or until cookies are lightly browned. Transfer to a wire rack to cool completely.
Prepare icing. Heat orange and black cookie icing according to package instructions.
Decorate cookies. For all cookies, use the Cookie Decorating Tool Set to help coax icing towards the edge of your cookie (scribe tool) and keep edges of cookie clean (scraping tool).
Black Pumpkin Cookies: Using warm black icing, fill in the pumpkin. Immediately top with desired sprinkles.
Orange Pumpkin Cookies: Using warm orange icing, fill in the pumpkin. Let set, about 15 minutes. Using warm black icing, pipe details.
Orange Web Cookies: Using warm orange icing, fill in the web. Using warm black icing, immediately pipe 4 circles, starting at the outer edge and working towards the center. Using the scribe tool, drag icing from the center of the cookie to the pointed edge of the web. Continue line on opposite side, starting in center and dragging icing to pointed edge of web. Repeat around the entire cookie.
Black Web Cookies: Using warm black icing, fill in the web. Immediately top with black sanding sugar. Let set, about 15 minutes. Using warm orange icing, pipe lines, starting with straight horizontal and vertical lines, then diagonal lines. Connect lines by piping curved lines in between, forming a web shape.
Orange Spider Cookies: Using warm orange icing, pipe center of spider. Immediately top with candy eyes and nonpareils. Using warm black icing, pipe legs.
Black Spider Cookies: Place cookies on a cooling rack over parchment paper. Using warm black icing, pipe the center of the spider, allowing icing to pour over the cookie. Immediately top with candy eyeballs. Using warm black and orange icings, pipe legs, alternating colors. Gently move the cookie onto the cooling rack to allow for additional dripping, if needed.
Let all cookies set, about 1 hour.

Notes

- To store: Decorated cookies can be stored at room temperature in an airtight container for up to one week.

How To

The Best Cut Out Sugar Cookie Recipe
If you’re wondering how to make homemade sugar cookies for your next upcoming party or celebration, you’ve come to the right place! From the tools you need to get started to some helpful projects to try for birthdays and holidays, this guide will help you learn everything you need to know so that you can cross grocery store sugar cookies off your shopping list for good!