Halloween Spice Cookies Recipes

SCREAMING SPICE COOKIES

Steps:

• For the cookies: Whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
• Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the dry ingredients while mixing slowly to make a smooth dough. Divide dough in half and press each half into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
• Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick. Cut into cookies with a pinched tuna can (see below). Transfer cookies with an offset spatula to a nonstick or silicon lined baking sheet.
• Cut out eyes and a mouth with a pastry tip, fat straw, or a knife. Press the lollipop sticks into the narrow end of each cookie, if using. Repeat with remaining dough. Press excess dough together, roll and cut into cookies. Refrigerate cookies for at least 30 minutes.
• Evenly space the racks in the oven and preheat to 350 degrees F. Put the candies in a small plastic bag and hit with a rolling pin to break into little pieces.
• Bake the cookies just until they are set, about 20 minutes. Remove baking sheets from the oven and carefully sprinkle the broken candies into the eyes and mouth of the cookies. Continue to cook until the candy liquefies, about 3 minutes more. Cool cookies on pan for 10 minutes before removing from the pan. Cool cookies on a rack.
• For the icing: Whisk the water, egg white powder and orange extract in a medium bowl until foamy but smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies with the back of a teaspoon. Let rest until the icing sets, about 30 minutes. Serve or store in a covered container for up to 3 days.

HALLOWEEN SPICE COOKIES

Steps:

• Sift together flour, baking soda, salt, baking powder, cinnamon, and ginger into a large bowl; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add molasses and vanilla; beat to combine, scraping down sides of bowl as needed. Reduce speed to low and gradually add flour mixture, beating until just incorporated. Divide dough in half; shape each half into a flat disk and wrap in plastic. Refrigerate until firm but still pliable, at least 1 hour and up to overnight.
• Preheat oven to 350 degrees. On a lightly floured surface, roll out one disk of dough to a 1/4-inch-thick round. Using a 2-inch round cookie cutter, cut out rounds. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Repeat with remaining disk. Bake, rotating pans halfway through, until cookies are beginning to crack on the surface and firm to the touch, 12 to 15 minutes. Let cool on sheets 5 minutes, then transfer cookies to wire racks and let cool completely.
• Divide icing evenly among three bowls and tint each with a different food coloring, starting with just a drop, mixing well, and adding more, drop by drop, to reach desired shade. Transfer to piping bags fitted with very small round tips (such as Ateco #1.) Pipe a thin line of icing around outer edge of each cookie. Pipe eyes, noses, and mouths in center of each cookie to create faces. Let stand 15 minutes. Pipe a generous amount of icing into empty spaces around eyes, noses, and mouths. Use a toothpick or a small food-safe paintbrush to push icing around and fill nooks and crannies. Gently tap cookies on a flat surface a few times to even out icing and remove air bubbles. Let stand until completely set, at least 4 hours.
• Heat oven to 350 degrees. Unwrap, and slice each log into 3/8-inch-thick rounds. Place rounds on parchment-lined baking sheets. Bake until cookies crack slightly on the surface, 12 to 15 minutes. Remove from oven, and let cool on the baking sheet for 2 minutes before transferring to a cooling rack.
• When completely cool, decorate with royal icing mixed with desired food coloring.

CHRISTMAS SPICE COOKIES

Steps:

• Beat the sugar, molasses, butter or margarine, and oil together. Add 2 cups of the flour and the baking soda, cloves, ginger, and cinnamon. Mix in the remaining flour 1/2 cup at a time until the dough is stiff. Flatten into disks and cover with plastic wrap. Refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• On a lightly floured surface roll the dough out to 1/4 inch thick and use cookie cutters to cut into desired shapes. Place cookies on a baking sheet and bake at 350 degrees F (175 degrees C) for 8 minutes.