Halloween Sugar Cookies
Festive cut-out cookies perfect for Halloween decorating
These no-spread sugar cookies bake up perfectly every time and are ideal for decorating with spooky Halloween designs.
Equipment
Ingredients
Ingredients
butter (softened)
227 g
white sugar
200 g
large egg
1 piece
almond extract
15 ml
vanilla extract
15 ml
salt
3 g
baking powder
2.5 g
all-purpose flour
344 g
Instructions
Cream butter and sugar
In a large bowl, beat softened butter and white sugar together until light and fluffy.
Add wet ingredients
Beat in the egg, almond extract, and vanilla extract until well combined.
Mix dry ingredients
In a separate bowl, whisk together the flour, salt, and baking powder.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
Chill the dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to prevent spreading.
Preheat oven and prepare baking sheet
Preheat oven to 175°C and line baking sheets with parchment paper.
Roll and cut cookies
Roll dough to 6mm thickness on a lightly floured surface and cut out Halloween shapes with cookie cutters.
Bake cookies
Place cookies on prepared baking sheets and bake for 8-10 minutes until edges are lightly golden.
Cool and decorate
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Original recipe
Storage
Store in an airtight container. Unbaked dough can be frozen for up to 3 months.
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