I love Halloween! Pumpkin! Candy! Costumes! Scary movies! Yessssss!
Halloween is a perfect excuse to bake. Everyone associates Halloween with sweets (or if they don’t then they’re doing something very wrong). Today I made a F-Art (Food Art, y’all). Ghoulish treats!
Directions: In a large bowl, beat the butter with an electric mixer until creamy. Add in the sugar and beat until smooth. Beat in the eggs and vanilla. (Optional: Add 1/2 C molasses.)Then beat in the baking soda, salt, and spices. Finally, mix in the flour. Cover and chill for 3+ hours. Preheat the oven to 375°F. Roll out the dough on a floured surface. (If you want classic, un-frosted sugar cookies, roll the dough into a ball, coat in sugar, and bake as-is.) Use your favorite fall inspired cookie cutters. (I’m using a leaf and pumpkin today.) Place on a cookie sheet at least 1″ apart and bake for 9-12 minutes, or until light brown. Transfer immediately to a wire rack and cool completely.
Perfect Sugar Cookie Frosting:
Directions: In a large bowl, cream the sugar and butter until light and fluffy (~5 minutes). Add the vanilla and cream and continue to beat for another 2 minutes. If too stiff, add more milk.
And after all of your hard work you get a cookie that’s not overbearingly sweet, but the frosting helps make up for that! 🙂 And the spice in the cookie definitely makes this cookie an excellent fall recipe.
And then my second recipe!
Directions: Make sure all of your equipment is super clean, otherwise your egg whites might not rise! Preheat the oven to 200°F and line cookie sheets with parchment paper. In a large bowl (glass or stainless steel are best), use your electric mixer (w/ whisk) to beat the egg whites on low until foamy. Add the cream of tartar and beat until soft peaks form. See this video if you’re inexperienced with beating egg whites. Add the sugar 2 T at a time. Beat until stiff peaks form; the meringue should feel smooth between your fingers, not gritty. Finally beat in the vanilla extract. Transfer the meringue to a pastry bag (I have this awesome pastry gun from Helen!) and pipe 2″ mounds. Bake 1.5 hours, or until dry and crisp. Then turn off the oven, open the door, and let dry out in the oven for several hours (or overnight). This made 23 cookies.
Decorate! I just used different colored icing if desired to decorate, but you’d probably get more fine control if you painted on the faces with diluted food coloring.
The meringues came out nice and crisp on the outside, but the inside sort of melts in your mouth. It’s sort of like a glorified toasted marshmallow!
If you want to do both projects on the same day, I’d recommend making the meringue’s first. After they are in the oven, make your sugar cookie dough and put in the fridge. This will give you enough time for your meringue’s to sit in the oven while you roll out the sugar cookie dough.
I also wanted to make a spin off of one of my faves (cake pops by Bakerella) and make Ghost Pops, but I am showing at least a bit of restraint here by saving this idea for next year! But if you are interested in making your own Ghoulish cake pops, follow Bakerella’s basic recipe and then coat in tempered white chocolate. Paint on eyes with diluted black food coloring, or you can buy little candy eyes if you’re feeling super fancy!
Enjoy! And Happy Halloween!