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Spooky Halloween Cookies

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Spooky Halloween Cookies are festive sugar cookies perfect for the Halloween season. With fun shapes like ghosts, pumpkins, and bats, they’re easy to make, hold their shape well, and are ideal for decorating with icing, sprinkles, and candy eyes.

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • Gel food coloring (optional)
  • Royal icing or buttercream (for decorating)
  • Sprinkles, candy eyes, or colored sugar (for garnish)

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the egg, vanilla extract, and almond extract (if using) and mix until well combined.
  4. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
  5. Divide the dough in half, shape into discs, wrap in plastic wrap, and chill for at least 1 hour.
  6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Roll out chilled dough on a lightly floured surface to 1/4-inch thickness.
  8. Use Halloween-themed cookie cutters to cut out shapes and transfer to baking sheets.
  9. Bake for 8–10 minutes or until edges are lightly golden. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  10. Once cooled, decorate with royal icing, buttercream, sprinkles, candy eyes, or colored sugar as desired.

Notes

Chill the dough thoroughly to prevent cookies from spreading.Royal icing works best for detailed decorations; allow to dry completely before stacking.Use gel food coloring to tint dough or icing without altering texture.Store cookies in an airtight container at room temperature for up to 5 days.Undecorated cookies can be frozen for up to 2 months.

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