Spooky And Tasty Halloween Cookies To Make With Your Kids

Directions

1. Set your oven to 350°F and get an electric mixer ready.
2. In a large bowl, whisk together flour, baking soda, cinnamon, ground cloves, ground ginger, nutmeg, and kosher salt.
3. Using the mixer, cream the sugar and butter until smooth. Then mix in the pumpkin puree, followed by the egg yolks and vanilla, beating until light and fluffy.
4. Turn the mixer to low and slowly add the flour mixture, mixing until just combined.
5. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or until firm.
6. On a lightly floured surface, roll the dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes like pumpkins, bats, and cats.
7. Place the cutouts on a parchment-lined baking sheet, spacing them at least 1 inch apart.
8. Freeze the cookies on the sheet for about 15 minutes, or until firm.
9. Bake for 10 to 12 minutes, until the edges are lightly browned. Let them cool on the sheet for a few minutes, then transfer to a wire rack.
10. Beat the egg whites and confectioners' sugar together until smooth to make icing.
11. Divide the icing into 2 or 3 bowls and tint each with a different color.
12. Place the tinted icing into piping bags and decorate the cooled cookies as desired.
13. In a large bowl, combine the sugar and butter.
14. Add the egg and egg yolk one at a time, beating well after each addition.
15. Mix in the vanilla and salt until thoroughly combined.
16. In a separate bowl, whisk together the flour, baking soda, and cream of tartar.
17. Gradually add the dry ingredients to the butter mixture, mixing until evenly combined.
18. Chill the cookie dough in the refrigerator for about 30 minutes.
19. Divide the dough into three bowls. Add a dollop of gel food coloring to each and mix well.
20. Scoop the dough into 1-inch balls and place them on a cookie sheet. Do not flatten them.
21. Bake for 10 to 12 minutes.
22. As soon as they come out of the oven, press candy eyeballs into each cookie.
23. Allow the cookies to cool completely before serving.
24. Preheat the oven to 350°F and line two baking sheets with parchment paper.
25. In a bowl, combine the flour, baking powder, and salt.
26. In another bowl, beat the butter and sugar together. Add the egg, milk, and vanilla, beating until combined.
27. Gradually add the flour mixture, mixing well after each addition.
28. Shape the dough into a disk, wrap in plastic, and refrigerate for 1 hour or until firm.
29. Roll the dough out to 1/8-inch thickness on a floured surface.
30. Use a ghost-shaped cookie cutter to cut out shapes.
31. Transfer the cutouts to the prepared baking sheets and chill for about 10 minutes.
32. Bake the cookies for 8 to 10 minutes. Transfer them to a wire rack to cool completely.
33. Combine powdered sugar, corn syrup, milk, and almond (or vanilla) extract to make royal icing.
34. Place about 1/4 of the icing in a small bowl and tint it black.
35. Use the black icing to fill in the centers of the cookies for eyes and a mouth.
36. To the remaining white icing, gradually add milk one teaspoon at a time, mixing well after each, until it reaches a piping consistency.
37. Transfer the white icing to a piping bag fitted with a round tip. Pipe along the edges of the cookies, then fill in the center.
38. Let the icing dry for about 25 minutes, or until set.
39. Use a toothpick to pop any air bubbles and spread the icing evenly.
40. Line a flat surface with parchment paper for the dipped cookies.
41. Melt the orange candy melts in a microwave-safe bowl, stirring until completely smooth.
42. Dip each sandwich cookie into the melted candy, ensuring it's evenly coated.
43. Place the coated cookies on the parchment paper. Repeat with all cookies.
44. Allow the candy coating to set for a few minutes.
45. Use brown gel icing to pipe a stem on top of each cookie.
46. Use green gel icing to pipe a leaf next to the stem. If you don't have a nozzle, cut a V-shape at the tip of the piping bag.
47. Use black gel icing in a piping bag to add eyes, eyebrows, and a mouth to the cookies.
48. Allow the icing and candy to set fully before serving. Enjoy!
49. In a large bowl, cream together the sugar and butter until fluffy.
50. Slowly add the eggs and vanilla, mixing well.
51. In a separate bowl, whisk together the flour, salt, and baking powder.
52. With the mixer on low, add the cocoa powder to the butter mixture, then gradually add the flour mixture until combined.
53. Knead the dough briefly until the color is uniformly dark brown.
54. Divide the dough into three portions, flatten each lightly, and wrap in plastic.
55. Chill the dough for about 3 hours or overnight.
56. Roll the dough to 1/4-inch thickness.
57. Use a coffin-shaped cookie cutter to cut out shapes.
58. Bake at 375°F for 5 to 8 minutes.
59. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.
60. Stack the coffin cookies if desired, let cool completely, and serve.