Blood Spatter Sugar Cookies (Halloween)
These blood spatter sugar cookies are the perfect way to bring a little horror flair to your Halloween gathering! Scare away your guests with these chilling cookies and see how easy they are to make!
Enjoy this delicious recipe and more with bon COOK’s Baking Sheet Large Bonmat (Shopping Link HERE). Please let me know how you like it. Bon Appétit!
Looking for Inspiration?… For more Halloween Recipes, click HERE! and for more Cookie Recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
Blood Spatter Sugar Cookies (Halloween)
These blood spatter sugar cookies are the perfect way to bring a little horror flair to your Halloween gathering! Scare away your guests with these chilling cookies and see how easy they are to make!
Equipment
Ingredients
SUGAR COOKIE DOUGH
- 14.65 oz (415 g) all-purpose flour
- 1/2 Tbsp (6 g) baking powder
- 1/2 tsp (0.75 tsp) sea salt
- 7.95 oz (225 g) butter (Very Cold | Cut into Squares)
- 7.05 oz (200 g) sugar
- 1 tsp (5 g) vanilla bean paste
- 1 egg
VANILLA ICING
- 12.70 oz (360 g) powdered sugar
- 1 tsp (4 g) vanilla extract
- 1.55 oz (44 g) corn syrup (2 Tablespoons)
- 2.15 oz (60 g) water (4 Tablespoons | I use Spring Water)
- 1/8 tsp (0.75 g) sea salt
- Food Colorant (Red | Brown | Purple | Black)
Instructions
- Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.
SUGAR COOKIE DOUGH PREPARATION
- First, in your mixing bowl, whisk together the all-purpose flour, baking powder and sea salt. Set aside.14.65 oz all-purpose flour, 1/2 Tbsp baking powder, 1/2 tsp sea salt
- Then, in the bowl of your stand mixer, with the paddle attachment on, cream the butter together with the sugar and vanilla bean paste. Start on your lowest setting and increase the speed until you reach the desired consistency. About 4 minutes. Scrap the bowl down when necessary.7.95 oz butter, 7.05 oz sugar, 1 tsp vanilla bean paste
- Add the egg. Continue mixing on medium speed until mostly combined, it will curdle, that's normal. IMPORTANT: Do not over mix.1 egg
- Bring back the speed to the Lowest setting and gradually add the dry ingredients. Your dough is ready once it does not stick to the sides of your bowl (about 2 minutes). Scrap the bowl down when necessary.
ASSEMBLY
- Preheat oven to 350F/180C. NOTE: Roll your rolling pin into a bit of flour, before rolling your dough.
- Transfer your dough directly onto your Roul'Pat, and roll it into a large square. I like my cookies a 1/4" | 0.60 cm thick. Cut your cookie dough using your Favorite Gingerbread Cookie dough cutter.
- Place your cookies directly onto your Bonmat well apart.
BAKE!
- Bake for 9 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
- Once your Sugar Cookies are out of the oven, let them completely cool down as is on your Baking Sheet, while preparing the vanilla icing.
VANILLA ICING PREPARATION
- In a large bowl, whisk together powdered sugar. Make a well, add the vanilla extract, corn syrup, sea salt and spring water. Mix until combined. Transfer a 1/4 of your preparation into another bowl. Work with the different food colorants in order to get a deep red. Set aside.12.70 oz powdered sugar, 1 tsp vanilla extract, 1.55 oz corn syrup, 2.15 oz water, 1/8 tsp sea salt, Food Colorant
- Gently dip each cookie into the vanilla icing and set aside onto the cooling rack to allow the icing excess to drip.
- Using your mini whisk, dip it into the red icing. Then, fling the icing, while still having a firm grip around the whisk, at the cookies to create a ‘splatter’ pattern.
- Let your Blood Spatter Sugar Cookies dry for an hour or so. Then, slide them onto a serving plate. Enjoy & Bon Appétit!
- N.B. Storage is best when placed in a metal box.
Video
Nutrition
Nutrition Facts
Blood Spatter Sugar Cookies (Halloween)
Amount Per Serving
Calories 207
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 27mg9%
Sodium 152mg7%
Potassium 24mg1%
Carbohydrates 32g11%
Fiber 0.5g2%
Sugar 19g21%
Protein 2g4%
Vitamin A 245IU5%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
l’emporte piece multi-fonctions, il va pouvoir servir pour Halloween puis pour noel !
Ouiiii c’est exactement cela! L’emporte pièce qui passe partout. Noël aussi c’est vraiment chouette, je suis une fan de bredele. L’année dernière j’en ai fait 15, je vais voir si je vais pouvoir battre mon record cette année! Bisous, ~Nessa
de jolis biscuits
excellente journée bises
Merci Guy ces pauvres cookies ont subit une mort terrible… Ils ont été dévorés! Bises, ~Nessa
Même pas peur j’en croquerai volontiers un ou deux !
Bonne journée, bisous
Ahahah! Tu me fais trop rire! Je crois que tu te serais régalée! Ils étaient terriblement bons! Bisous, ~Nessa
c’est très rigolo!!
bonne journée
Ahah! Merci Annyvonne! Je suis vraiment contente qu’ils t’aient plu ces cookies d’Halloween! Bisous, ~Nessa
Oh mais la dinguerie!! j’adore l’idée!
belle journée
bisous
Merciiii Christelle! Je me suis bien amusée et je n’en ai pas mis de partout ahah! Bisous, ~Nessa
Tes biscuits sont magnifiques
Bises
Coucou Delphine, je suis vraiment contente qu’ils t’aient plu ces cookies, ils étaient bien bons! Bisous, ~Nessa
Bravo c’est joli pour ce thème belle journée à toi bises
Contente que ces cookies “ensanglantés” t’aient plu. Ils étaient bien bons mais n’ont pas eu une longue vie ahaha! Bisous Béa, ~Nessa