Halloween Sugar Cookies
Prep Time
45 minutes
Yield
22 cookies
Bake Time
22 minutes
Ingredients
Cookies
- 2-1/2 cups all-purpose flour
- 1 tsp. Clabber Girl® Baking Soda
- 1/4 tsp. salt
- 1-1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp. Spice Islands® Pure Vanilla Extract
Royal Icing
- 4 cups powdered sugar, sifted
- 2 Tbsp. meringue powder
- Water
- Dec-A-Cake® Black Food Color
- 22 candy-coated chocolates
Directions
Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together the flour, baking soda and salt; set aside.
- In a mixing bowl, cream together the shortening, granulated sugar and brown sugar until light and fluffy; about 4 minutes on high speed.
- Add the eggs, 1 at a time, and blend on medium speed.
- Add the vanilla and blend.
- On low speed, gradually add the flour mixture until incorporated.
- Scoop out dough using a 3-tablespoon portion scoop. Leave 3 inches between each cookie.
- Bake for 20 to 22 minutes.
- Remove from the oven and allow to cool.
Royal Icing
- In a medium bowl, whisk together the powdered sugar and meringue powder.
- Add water, very slowly, while stirring the mixture until you have reached a medium-thick consistency.
- Pour 1/4 of the icing into another bowl. Add black food coloring and stir to blend. Place in a piping bag with a small round tip attached.
- Frost a few cookies with the white royal icing. Before they dry, use the piping bag of black icing to draw concentric circles on the cookie.
- Use a toothpick to drag through the black lines, starting at the center of the circles, to create a spiderweb.
- Repeat with remaining cookies.
- When dry, place a small amount of white icing on one side of a piece of candy and place it on the cookie.
- If desired, use the black icing to draw eyes and legs.
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