Halloween Cutout Cookies Food

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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 CUTOUT COOKIES



Halloween Cutout Cookies image

Enjoy these Halloween cookies made using Bisquick® Original baking mix - a sweet treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 72

Number Of Ingredients 9

1 1/2 cups powdered sugar
1/2 cup margarine or butter, softened
1/2 teaspoon vanilla
2 eggs
4 cups Bisquick™ Original baking mix
11 drops yellow food color
7 drops red food color
2 tablespoons baking cocoa
Betty Crocker black decorating gel

Steps:

  • Stir powdered sugar, margarine, vanilla and eggs in large bowl until well blended. Stir in baking mix until soft dough forms. Divide dough in half. Mix yellow and red food colors into 1 half to make orange dough; mix cocoa into other half to make chocolate dough. Cover and refrigerate doughs separately 2 hours or until chilled.
  • Heat oven to 400°. Roll one-fourth of the dough at a time 1/8 inch thick on floured cloth-covered board. (Keep remaining dough refrigerated until ready to roll.) Cut orange dough with pumpkin-shaped cookie cutter and chocolate dough with cat-shaped cookie cutter. Place about 2 inches apart on ungreased cookie sheet.
  • Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely. Make faces on pumpkins and cats with black gel.

Nutrition Facts : Calories 50, Carbohydrate 7 g, Cholesterol 6 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 115 mg

HALLOWEEN CUTOUT COOKIES



Halloween Cutout Cookies image

Creativity and Christmas cookie cutters come together for these fun Halloween cookies kids will go batty for. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2 dozen.

Number Of Ingredients 6

1 tube (16-1/2 ounces) refrigerated sugar cookie dough
2/3 cup all-purpose flour
1 can (16 ounces) vanilla frosting
Green paste food coloring
1 can (16 ounces) chocolate frosting
Chocolate wafers, crushed Shredded Wheat, M&M's miniature baking bits, miniature semisweet chocolate chips and Fruit Roll-Ups

Steps:

  • Preheat oven to 350°. Let cookie dough stand at room temperature 5 minutes to soften. In a small bowl, beat cookie dough and flour until combined., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-1/2-in. Christmas tree-shaped cookie cutter, a 3-in. candy cane-shaped cookie cutter and a 3-in. star-shaped cookie cutter. Cut each star in half. Place 2 in. apart on ungreased baking sheets., Bake 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool completely., For witches: Tint a portion of vanilla frosting green. Frost the bottom two-thirds of a tree cookie green; frost the top third with chocolate frosting., For witches' hats, microwave chocolate wafers for a few seconds to slightly soften as needed. Use a serrated knife to cut a triangle out of one wafer. Cut another wafer in half, forming two hat brims. Place a triangle over chocolate frosting; add a brim., Add Shredded Wheat for hair. Add facial features with baking bits, chocolate chips and cut up pieces of Fruit Roll-Ups., For snakes: Frost candy cane cookies as desired. Cut Fruit Roll-Ups into triangles; attach to cookies. Add facial features., For bats: Frost halved star cookies with chocolate frosting. For ears, microwave chocolate wafers for a few seconds to slightly soften as needed. Use a serrated knife to cut small triangles; attach to cookies. Add facial features as desired.

Nutrition Facts :

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