Big Halloween Sugar Cookies Recipes

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BIG HALLOWEEN SUGAR COOKIES



Big Halloween Sugar Cookies image

Don't worry, these Halloween sugar cookies are all treats and no tricks! We love baking a big batch of black and orange decorated sugar cookies to get everyone in the spooky holiday spirit. This recipe is delicious and simple to make and includes two hours for the dough to cool in the refrigerator, so you can relax with your favorite scary movie before you put it in the oven. Master this recipe and then make it your own by switching up the colors to bake these festive cookies throughout the year. We can't think of a holiday that wouldn't benefit from these colorful and delicious sugar cookies!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 22

Number Of Ingredients 9

1 cup butter, softened
1 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup coarse black sanding sugar
1/4 cup coarse orange sanding sugar

Steps:

  • Line 2 cookie sheets with cooking parchment paper. In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add granulated sugar, beating until blended. Beat in egg and vanilla. On low speed, beat in flour, baking powder and salt. Divide dough in half; shape each half into a ball and flatten slightly. Wrap in plastic wrap; refrigerate until firm, about 2 hours.
  • Heat oven to 375°F. Unwrap 1 portion of dough; keep remaining dough in refrigerator. Shape dough into 1 1/2-inch balls; heavily roll in sanding sugars. On cookie sheets, place balls 2 inches apart. Barely flatten cookies to about 1-inch thickness using palms. Repeat with remaining dough.
  • Bake 13 to 15 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 170, Carbohydrate 22 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 115 mg

TIE-DYE HALLOWEEN SUGAR COOKIES



Tie-Dye Halloween Sugar Cookies image

These colorful cookies are the perfect addition to a psychedelic Halloween party.

Provided by Food Network Kitchen

Time 3h

Yield 24 cookies

Number Of Ingredients 10

2 1/2 cups all-purpose flour (see Cook's Note)
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup sugar
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces, at room temperature
1 teaspoon vanilla extract
1 large egg, slightly beaten
Purple, neon green, black and orange gel food coloring, for coloring the dough
1/4 cup vanilla frosting
Orange and black sanding sugar, for coating the edges

Steps:

  • Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter in the bowl of an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Turn the mixer to low, add the flour mixture and mix until completely incorporated.
  • Remove the dough from the mixer and divide into 4 equal pieces. Add 1 piece back into the mixer. Turn the mixer to low speed and color the dough with the purple gel food coloring, about 4 drops, until completely incorporated. Wipe the bowl and the paddle clean and repeat with the remaining 3 pieces, coloring one neon green, one black and one orange.
  • Starting with the purple dough, tear half of it into teaspoon-size pieces and scatter them on top of a piece of parchment. Repeat with the remaining colors, tearing half of each color into teaspoon-size pieces and filling in all the spaces so that you have an oval shape with barely any of the parchment showing underneath. Top with another piece of parchment and use a rolling pin to roll the colors together until it is one big piece of dough about 1/4 inch thick. Repeat with the remaining dough. Refrigerate both parchment-covered pieces of dough until chilled, about 1 hour.
  • Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
  • Remove the top piece of parchment from one piece of dough and cut out circles with a 2-inch circle cookie cutter. Place on one of the prepared baking sheets about 2 inches apart. Repeat with the other piece of dough and baking sheet. Bake until the edges are just starting to turn golden, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour.
  • Spread a small amount of frosting onto the edge of the cookies and roll them in the orange and black sanding sugar until completely coated.

GIANT SUGAR COOKIES



Giant Sugar Cookies image

Start filling up your cookie jar with those popular treats.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 10

Number Of Ingredients 9

2 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/2 cups sugar, plus more for sprinkling
1 large egg
1 teaspoon pure vanilla extract
1/4 cup sour cream

Steps:

  • Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
  • Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
  • With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)
  • Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.

HALLOWEEN SUGAR COOKIES



Halloween Sugar Cookies image

Spook yourself sweet this Halloween season with festive sugar cookies that are no trick, all treat.

Provided by Food Network Kitchen

Categories     dessert

Time 12h

Yield 20 to 24 cookies

Number Of Ingredients 10

2 1/2 cups all-purpose flour (see Cook's Note)
1/4 teaspoon baking powder
1/4 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces, at room temperature
3/4 cup granulated sugar
1 large egg, slightly beaten
1 teaspoon pure vanilla extract
4 cups confectioners' sugar
1/4 cup meringue powder
Gel food coloring, for tinting the icing

Steps:

  • For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the butter and granulated sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 5 minutes. Beat in the egg and vanilla, then turn the mixer to low and add the flour mixture. Mix until completely incorporated. Divide the dough in half, pat into 2 discs, wrap in plastic wrap and refrigerate until firm, about 1 hour.
  • Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc between 2 pieces of parchment to 1/8-inch thick. Cut out desired Halloween shapes with cookies cutters and arrange about 2 inches apart on the prepared baking sheets. Repeat with the remaining disc of dough.
  • Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies are just turning golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour.
  • Meanwhile, reroll the scraps between 2 pieces of parchment and refrigerate until chilled, about 1 hour. Repeat the cutting and baking process.
  • For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water in a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 5 to 6 minutes. Color the icing as desired for the cookie shapes.
  • To make flood icing: Remove three-quarters of the desired color icing to a small bowl and stir in 1/2 teaspoon water until flooding consistency is achieved?you can run a knife through it and it flows back to where it was in 10 seconds. Add more water, 1/4 teaspoon at a time, until you've reached the right consistency. Transfer the flood icing to a piping back fitted with a number 2 round tip. Transfer the remaining thick icing to a piping bag fitted with a number 1 round tip.
  • For cats: Pipe a black border around the cat with thick black icing. Fill with black flood icing and allow to harden, 6 hours or up to overnight. Pipe 2 pointy eyes on the face with thick yellow icing. Allow to harden, about 1 hour.
  • For ghosts: Pipe a white border around the ghost with thick white icing. Fill with white flood icing and allow to harden, 6 hours and up to overnight. Pipe a ghost face with thick black icing. Pipe dots around the border of the ghost with thick orange and black icing. Allow to harden, about 1 hour.
  • For pumpkins: Pipe an orange border around the edge of the pumpkin with thick orange icing. Fill with orange flood icing and allow to harden, 6 hours and up to overnight. Pipe two orange lines down the pumpkin with thick orange icing. Pipe on a green stem with thick green icing. Pipe vines with thick green icing. Allow to harden, about 1 hour.
  • For candy corn: Pipe a white triangle border around the top third of the cookie with thick white icing. Pipe a trapezoid in the middle portion of the cookie, bordering the white triangle, with thick orange icing. Pipe a larger trapezoid that outlines the lowest third with thick yellow icing. Fill the white triangle with white flood icing. Fill the orange trapezoid with orange flood icing. Fill the yellow trapezoid with yellow flood icing. Allow the flood icing to harden, 6 hours and up to overnight.

HALLOWEEN SUGAR COOKIES



Halloween Sugar Cookies image

Tender sugar cookies couldn't be easier. Just roll into balls and flatten. Customize them for any event by sprinkling with appropriately colored decorator sugar or sprinkles. Or frost and decorate.

Provided by Almond Breeze

Categories     Halloween Cookies

Time 1h

Yield 48

Number Of Ingredients 15

1 cup butter flavored shortening
1 ½ cups sugar
1 large egg
1 teaspoon vanilla
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon cream of tartar
3 tablespoons Almond Breeze Original almondmilk, or more as needed, divided
Decorator sugar or sprinkles
4 cups powdered sugar
¾ cup vegetable shortening
1 teaspoon vanilla
3 tablespoons Almond Breeze Vanilla almondmilk, or more as needed
Food coloring

Steps:

  • Heat oven to 375 degrees F. Line cookie sheets with parchment paper.
  • In a large bowl, beat 1 cup shortening, sugar, egg and vanilla with electric mixer on medium speed until creamy, scraping sides of bowl if necessary. Add flour, baking soda, baking powder and cream of tartar. Mix on low speed until well mixed. Add 2 tablespoons of the original almond milk and beat until smooth.
  • Form into 1 1/4 inch balls, using rounded tablespoonfuls of dough. Place 2 inches apart on cookie sheets. Spray flat bottom of measuring cup or drinking glass with cooking spray; dip in sugar. Press each cookie flat, dipping into sugar every other time.
  • If desired, lightly brush tops of cookies with remaining almondmilk and sprinkle with colored decorator sugar or sprinkles or leave plain and frost when cooled.
  • Bake 8 to 10 minutes or until edges start to brown. Cool on cookie sheets 2 minutes. Remove to cooling racks.
  • In a large bowl, beat powdered sugar, 3/4 cup shortening, vanilla and 3 tablespoons of the vanilla almondmilk with electric mixer on low speed until moistened. Beat on medium-high speed until smooth and creamy, adding almondmilk for desired spreading consistency. Tint as desired with food coloring. Frost and decorate cookies as you like.

Nutrition Facts : Calories 161.4 calories, Carbohydrate 22.3 g, Cholesterol 3.9 mg, Fat 7.9 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 34.2 mg, Sugar 16.5 g

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