Katie Cooks: Halloween Sugar Cookies

Following my October Goals, I decided to try making a batch of Halloween sugar cookies! I've never made cookies before, okay well other than the Tollhouse kind you just plop on a pan, so it was definitely a learning experience.

Left with the house all to myself I set out to determined to make a perfect (ehh, okay edible) batch of holiday cookies. I turned up my music, lit our yummy smelling Fall candle and was off! I definitely hit some speed bumps along the way, but was able to manage. The biggest problem was the icing, I'll get more into that later...

I'm not a huge fan of sugar cookies, but I must say, these were pretty good! I didn't know such a thing was possible, but I think there might have been a little too much sugar in there. Next time I think I might cut back on the recipe a bit or maybe just try another recipe entirely.

I absolutely adore the cookie cutters I found! They came in a pack of four from Michael's (40% off!) There was a ghost, black cat, bat and pumpkin. I decided to use the last two for my cookies. I also found fun Halloween sprinkles and eyes! 

Things I Learned/ Need to Remember:
-Before making these cookies I didn't even know that there's different types of icing, just different flavors. The thing I learned about Royal Icing is that it hardens after a while. So if you leave it sit too long (like when you're slowly frosting other cookies) it'll get lumpy. *See bats for example*

-Referring back to point one and that little tidbit of knowledge on how Royal Icing hardens, one should put on sprinkles/eyes before it hardens. If not you'll end up jamming the eyes into the frosting and them still not sticking.

-Confectionary sugar is just a fancy name for 'powdered sugar'. This type of sugar is used for icing, not the sparkly kind of sugar. If you use the sparkly kind of sugar, it will look gross, like this: 

-Remember to take butter out of the fridge so you don't have to microwave it, turning it into a big melty mess that doesn't make good icing.

-Put the dry ingredients in a smaller bowl than the wet ones. You add the wet to the dry, hence bigger bowl. At least I think this is the right way.

-Our oven definitely doesn't cook evenly (or I should maybe flip the cookie sheet around?). Some cookies were finished before others, but it added some hard to soft variety to the cookies.

-Since I'm new to baking/cooking I need to pretty much clear away the whole day just to make twelve cookies. I started around eleven in the morning and finished around six at night. Though that did include the 'chilling' period for the cookies and me going to the store to buy Halloween cookie cutters. 

I'm planning on baking again this weekend! Right now I'm hoping to make Pumpkin Whoopie Pies and possibly an Apple Pie later in the week. Have any suggestions for what I should try next? I'd love to hear them!


  1. Oh my god, I'm going to say the same thing as Juju: so cuuuute :) Nice job! Maybe next year I'll try to do it, you give me so many good ideas xx