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Tuesday, October 18, 2016

Tips Tuesday: Halloween Cookies (A How To)


Jack O'Lantern Sugar Cookies

Note: sorry for the poor picture
Need:
  • Sugar cookie cutout dough (dyed orange with food coloring) (I like this recipe)
  • Paring knife or fondant tools to cut out the eyes and mouth
  • Pumpkin cookie cutter
  • Green hard candy (or whatever color you would prefer), crushed
  • Parchment paper lined cookie sheets

Directions:
  1. Roll out sugar cookie dough to 1/4 - 1/8 inch thick depending on preference
  2. Cut out pumpkins then carefully cut out faces, transfer to cookie sheet
  3. Place candy into cut outs
  4. Cook according to recipe directions
  5. If candy bubbles up, gently run paring knife or skewer through bubbles as soon as the cookies come out of the oven
  6. Cool on parchment paper on cooling racks for 10 minutes
  7. Remove from parchment paper and cool completely on cooling racks
  8. Store in an air tight container in the fridge with sheets of wax paper in between the cookies so the candy pieces don't stick together (leaving them out risks them melting into the cookies which is why I don't have a better picture!)

Skeleton Gingerbread Men

Note: These were inspired by this cookie cutter which I tried to emulate here)
Need:
  • Gingerbread cookie cutout dough (you could dye it black if you're feeling adventurous) (I like this recipe)
  • White cookie frosting (if it doesn't come pre-made with a piping bag you'll need a piping bag with small round tip)
  • Gingerbread man cookie cutter
  • Parchment paper lined cookie sheets
Directions:
  1. Roll out gingerbread dough to 1/4 or 1/8 inch thickness depending on personal preference
  2. Place on parchment lined cookies sheets
  3. Bake according to recipe
  4. Cool cookies completely on parchment paper (it'll catch any stray frosting)
  5. Using piping bag frost skeleton outline onto cookies (you can use a skewer to gently mark out a pattern ahead of time to follow)
  6. Let frosting dry before storing cookies in an air tight container between sheets of wax paper in a cool, dry place



Spider Web Sugar Cookies

Note: I decided to make these based on cupcakes my mom made one year
Need:
  • Sugar cookie cutout dough 
  • Round cookie cutter
  • White frosting
  • Black decorating or cookie frosting, with piping bag
  • Toothpicks
  • Parchment paper lined cookie sheets
Directions:
  1. Roll out sugar cookie dough to 1/4 - 1/8 inch thick depending on preference
  2. Cut out circles and transfer to cookie sheet
  3. Cook according to recipe directions
  4. Cool on parchment paper on cooling racks until completely cool
  5. Cover top of cookie with white frosting
  6. While white frosting is still wet draw circles on the cookie, starting at the center and moving out
  7. Use a clean toothpick for each cookie (or wipe off the same one) to start at the center and drag through the frosting drawing the black frosting to the outside
  8. Let frosting dry before storing cookies in an air tight container between sheets of wax paper in a cool, dry place

Festive Sugar Cookies

Note: I decided to make these for a friend's birthday
Need:
  • Sugar cookie cutout dough 
  • Round cookie cutter
  • Purple or black or orange frosting
  • Decorative sprinkles or jimmies
  • Parchment paper lined cookie sheets
Directions:
  1. Roll out sugar cookie dough to 1/4 inch thick
  2. Cut out circles and transfer to cookie sheet
  3. Cook according to recipe directions
  4. Cool on parchment paper on cooling racks until completely cool
  5. When cookies are cool, fill a bowl that is wide enough to hold the cookie and your fingers with the sprinkles or jimmies
  6. Cover top of cookie with frosting
  7. While white frosting is still wet dip cookies frosting side down into bowl of sprinkles or jimmies
  8. Let frosting dry before storing cookies in an air tight container between sheets of wax paper in a cool, dry place

Caramel Cookie Sandwiches

Note: I was inspired by a cake mix I saw at the store, these were the most popular out of everything I've made
Need:
  • Caramel cookie dough (I used this recipe)
  • Caramel frosting (I used this recipe but you could also buy it at the store)
  • Piping bag with large round tip
Directions:
  1. Prepare cookies according to recipe
  2. While cookies are baking/cooling, prepare frosting
  3. When cookies and frosting are ready and cool, use piping bag to cover the bottom of one cookie, then attach the bottom of an unfrosted cookie to make a sandwich
  4. Store in an air tight container in a cool, dry place