There are so many reasons to love the month of October. For some, it’s the “real” welcoming of FALL, and for others, the excitement and energy that surrounds the picking of costumes for Halloween. For our family, it’s baking! Pies, mochi or using Grandma’s homemade sugar cookie recipe for some deliciously scary Halloween cookies which we make every year!
Yes!
Finally, the month where all the great baking begins!
These cookies were all decorated by yours truly. Unfortunately, the kids eat their cookies before the icing even dries and I never get a photo. Hope you enjoy our family recipe and Happy Halloween Cookie decorating!!
Please feel free to share!
Grandma’s Homemade Sugar Cookies
- Prep: 20 Minutes
- Cook: 8 Minutes
Ingredients
- 1 cup white sugar
- 1 cup butter (softened)
- 2 eggs
- 2 tsp vanilla
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
Directions
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C).
- Roll dough out on a floured surface 1/4 inch thick. Make sure the roller has enough flour so the dough doesn’t stick to the roller.
- Using “Halloween-themed” cookie cutters cut out shapes and using a spatula, scoop them up and place them onto an un-greased cookie sheet about 1 inch apart.
- Bake 6-8 minutes in oven.
- Cool completely.
Royal Icing
Makes about 3 cups of icing
Ingredients
- 3 tablespoons Meringue Powder
- 4 cups (about 1 lb.) confectioners’ sugar
- 5 tablespoons warm water * **
Directions
- Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.
We recommend putting colored icing for the kids in small ziploc bags and cutting one side of the corner of the bag to create a small tip. That way you can toss the ziploc in the trash after they’ve used all the icing… easy. Mind you, they will have black colored tongues and finger tips for a few days but the smiles on their faces the moment of decorating makes it all worth it.
Below is grandma’s homemade sugar cookie recipe (along with a printable version) which she agreed to share with all of you. We recommend using Wilton products for the royal icing and food coloring as this is what we use to make sure the cookies all turn out perfect.
Grandma’s Homemade Sugar Cookies
Recipe Type: Dessert
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Below is grandma’s cookie recipe which she agreed to share with all of you. We recommend using Wilton products for the royal icing and food coloring as this is what we use to make sure the cookies all turn out perfect. Happy Halloween decorating!
Ingredients
- 1 cup white sugar
- 1 cup butter (softened)
- 2 eggs
- 2 tsp vanilla
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C).
- Roll dough out on a floured surface 1/4 inch thick. Make sure the roller has enough flour so the dough doesn’t stick to the roller.
- Using “Halloween themed” cookie cutters cut out shapes and using a spatula, scoop them up and place them onto an un-greased cookie sheet about 1 inch apart.
- Bake 6-8 minutes in oven.
- Cool completely.
Notes
Royal Icing[br]Makes about 3 cups of icing[br][br]Ingredients[br]3 tablespoons Meringue Powder[br]Easy-Add Meringue PowderAdd to shopping list Meringue Powder[br]4 cups (about 1 lb.) confectioners’ sugar[br]5 tablespoons warm water[br]Directions[br][br]Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).[br]NOTE: Keep all utensils completely grease-free for proper icing consistency.[br][br]* For stiffer icing, use 1 tablespoon less water.[br][br]**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.[br][br]Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.