Spooky Halloween Cookies are a unique and fun way to add a touch of spooky magic to your Halloween party. These cookies come in the form of irresistible ghosts that are decorated with black frosting, or pumpkins or bats, creating delicious and fun desserts that are sure to impress your guests.
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The dough from which the cookies are made is crumbly and soft, while it is enriched with vanilla extract, which adds a sweet and rich taste. The cookies themselves are cut into the shape of little ghosts, making them a perfect symbol of Halloween . Their preparation is fun and creative, which makes them suitable for joint baking with all members of the family.
As for the topping, it consists of powdered sugar, corn syrup or honey and milk mixed together with almond extract. Part of the frosting is colored with black food coloring, which will be used to create eyes and mouths on the ghosts . The overall visual effect is amazing, as the cookies take on the form of distinctive and cheerful Halloween ghosts.
These Spooky Halloween Cookies are the perfect dessert for a Halloween party or any other festive occasion where you want to delight your guests with an original and delicious dessert. With their fun design and rich taste, you are guaranteed to win the hearts of everyone who likes to enjoy them.
Ingredients for Halloween cookies
- 380 g plain flour
- 1 tsp baking powder
- A pinch of salt
- 240 g of softened butter
- 100 g granulated sugar
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla extract
- 350 g of powdered sugar
- 80 g corn syrup or honey
- 60 ml of milk
- 1/ART. almond (or vanilla) extract
- Black food coloring
How to make Halloween cookies
Preparation for baking
Preheat the oven to 180°C and line two trays with baking paper.
Put flour, baking powder and salt in a large bowl. Mix well.
In another large bowl, beat butter with sugar until creamy. Add egg, milk and vanilla and beat.
Preparing the dough
Finally, gradually add the dry ingredients and beat well until the dough comes together. Wrap the finished dough in cling film and put it in the fridge for two hours, ideally overnight.
On a floured board, roll out the dough to 4-5 mm and use a cutter to cut out ghosts, pumpkins or other Halloween shapes. This is how we process all the dough, while placing the cut-out cookies on baking sheets. When we run out of all the dough, put the trays in the freezer for 10 minutes.
Bake the cookies for 8-10 minutes, let them cool completely.
Mix powdered sugar, corn syrup, milk and almond extract in a bowl. Put about 1/4 of the frosting in a small bowl and color it black with black food coloring. Put approximately half of the frosting into a pastry bag fitted with a tiny tip and frame each ghost with frosting.
Thin the remaining white frosting with milk until the frosting spreads easily on the cookies. (it must not be very thin). Let the cookies dry until the frosting is completely set (about 15 minutes). Put the black frosting in a bag with a small round tip and draw eyes and mouths on the ghosts. We decorate the other shapes in the same way and by adding color according to our preferences.
Video recipe for Halloween cookies
Frequently asked questions about Halloween Cookies
Can I use a different type of flour instead of plain flour?
Yes, other flours can be used in some recipes, but the resulting cookie texture may be different. However, plain flour is a good choice for this particular recipe, as it helps to achieve a crumbly dough consistency.
Is it possible to use another type of coloring instead of black food coloring?
Of course, you can experiment with the dye according to your preferences. Black dye is used to create the traditional spooky black color, but you can experiment with other colors if you want to create a more cheerful or themed look.
How long should I keep the dough in the refrigerator?
The dough should be in the refrigerator for at least 2 hours, but it would be ideal to leave it overnight. This allows the path to solidify properly, which facilitates its processing and cutting.
Can the cookies be made in advance?
Yes, you can make the cookies ahead of time and store them in a sealed container at room temperature. They keep their freshness for 3-5 days.
Can I use another kind of extract instead of almond?
Of course, you can use a different type of extract, such as vanilla, lemon or orange, according to your preference. This will affect the flavor of the frosting, so choose the one you like best.
Is it necessary to freeze the cookies before baking?
Freezing the cookies before baking is optional, but it helps keep their shape and ensure they don’t deform during baking. However, this can be omitted if you don’t have enough freezer space.
Can I use another type of frosting instead of sugar frosting?
Sugar icing is the traditional choice for these cookies, but you can try other types if you want to experiment with the taste and texture of the dessert.