Stamped Sugar Cookies | Halloween
Bake up some spooky sweetness this Halloween with these adorable pink ghosts and haunting black coffins! Each cookie is a delightful blend of fun and fright, perfectly drizzled with a creamy vanilla bean glaze. Everyone will fight to get to the cookie jar!
Spooky Season is my Favorite time of the year along with Fall. I hope you get the chance to make this recipe in your kitchen ; my taste tasters loved it! Please let me know how you like it by leaving a comment below!
Looking for some inspiration?… For more Beetlejuice Recipes, click HERE! ; for more Hocus Pocus Recipes, click HERE! for more Witch Recipes, click HERE! ; for more Halloween Recipes, click HERE! ; for more Halloween Cookie Recipes, click HERE! ; and for for more Pumpkin Spice Recipes, click HERE!
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Stamped Sugar Cookies | Halloween
Equipment
Ingredients
PINK SUGAR COOKIES
- 4 oz (115 g) butter (Softened | At Room Temperature)
- 0.88 oz (25 g) powdered sugar
- food coloring (Pink Gel)
- 4.41 oz (125 g) all-purpose flour
BLACK SUGAR COOKIES
- 4 oz (115 g) butter (Softened | At Room Temperature)
- 0.88 oz (25 g) powdered sugar
- food coloring (Black Gel)
- 4.41 oz (125 g) all-purpose flour
LIGHT VANILLA ICING
- 1.76 oz (50 g) powdered sugar
- 2 tsp (10 g) vanilla bean paste
- 2 Tbsp (30 g) milk
- food coloring (Pink)
- food coloring (Black)
Instructions
- Place your medium Bonmat on the top of your medium perforated baking sheet. Set Aside.
PINK SUGAR COOKIES PREPARATION
- In a mixing bowl, use a hand-held mixer to combine the softened butter together with the powdered sugar, and pink food coloring until well blended. NOTE: Preferably, use "Gel" and try to avoid using liquid food coloring, because the liquid will change the texture and consistency of the cookie dough.Add the all-purpose flour and blend into the butter mixture until just incorporated. NOTE: Do not over mix!Turn the cookie dough out onto a sheet of plastic wrap and wrap tightly. Refrigerate for 15 minutes.
BLACK SUGAR COOKIES PREPARATION
- In a mixing bowl, use a hand-held mixer to combine the softened butter together with the powdered sugar, and black food coloring until well blended.Add the all-purpose flour and blend into the butter mixture until just incorporated. NOTE: Do not over mix!Turn the cookie dough out onto a sheet of plastic wrap and wrap tightly. Refrigerate for 15 minutes.
- Preheat oven to 350F/180C.
SUGAR COOKIES ASSEMBLY
- Dust a flat surface, such as your counter top, with flour and roll the chilled dough out with a rolling pin. I like my cookies a 1/4" | 0.60 cm thick.Lightly dust your stamp with powdered sugar and tap off the excess before stamping the dough. NOTE: You can use flour if you do not have powdered sugar. But, the flour will leave a white residue on the cookie while the powdered sugar will not. Holding the stamp as straight as possible, press the stamp into the cookie dough just slightly to make the indent. NOTE: This might take a time or two to practice how hard you need to press to get a deep enough indent. Next, set the stamp aside, and use the cookie cutter to cut around the stamped dough. Transfer the dough to the your medium Bonmat using a flat metal spatula. Leave 1 inch | 3 cm between each cookie.
- Repeat the above process with the black sugar cookie dough
BAKE!
- Bake for 8 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 7 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
- Once your Stamped Sugar Cookies are out of the oven, let them completely cool down as is on your Baking Sheet, while preparing the light vanilla glaze.
LIGHT VANILLA ICING PREPARATION
- In a medium bowl, whisk the powdered sugar together with the vanilla bean paste vanilla and milk. Mix until combined, it should be very runny. Mix in the pink food coloring.Brush the pink icing on top of the pink cookies ensuring NOT TO FILL the crease, otherwise the design will disappear once it dries out.
- Once you are done with the pink cookies, simply add the black food coloring and mix to combine.As with the pink cookies, brush the black icing on top of the black cookies ensuring NOT TO FILL the crease, otherwise the design will disappear once it dries out.
- Allow your cookies to dry for about 20 minutes. Serve and Enjoy! "BONE" Appétit & Happy Halloween!
- N.B. These cookies are best stored in a metal tin box up to 3 days.
Video
Nutrition
Credit: Byron from Lord Byron’s Kitchen ; Recipe: Halloween Sugar Stamp Cookies. I had this recipe for such a long time on my list and I am so glad I did. These cookies are so buttery and not too such, they melt in your mouth. Just Yum! ~Nessa
Avec cette recette, je participe au défi culinaire du blog CMUM “Compile Moi Un Menu” Notre organisatrice est Nath – Une cuisine pour Voozenoo
Depuis 2015, Octobre Rose est le rendez-vous annuel sur Compile Moi un Menu: Cela fait déjà 9 ans que les bloggers se retrouvent autour de ce thème qui me tient à coeur: “Octobre, la cuisine Rose”.Inscription et dépôt de recettes ICI!
J’avais cette recette sur ma liste depuis déjà quelques années mais avant il fallait bien maitriser la cuisson des oeufs durs et trouver “LA” recette pour faire de bons oeufs mimosa. Après c’est une activité ludique de préparer les toiles d’araignées, un vrai moment de convivialité aussi. Voici chose faite, je vous laisse vous régaler! Bises, ~Nessa
Voici la liste des participants, de “Octobre, la cuisine Rose” allez voir les belles choses qu’ils ont réalisé (La liste sera mise à jour au fur et à mesure du 1er au 25 Octobre, venez nombreux!):
- Claudine du blog : Cuisine de Gut cuisine en Rose avec un Dhal indien aux crevettes et épinard
- Chantal du blog : Un grain de sable ou de sel cuisine en Rose avec des Crevettes poêlées au wisky & poivre Kampot
- Nessa du blog : Baking with Nessa cuisine en Rose avec un Cheesecake Brownie « Fantôme » pour Octobre Rose
- Laurence du blog : Plaisir et équilibre cuisine en Rose avec un Tiramisu aux fraises et aux biscuits roses de Reims
- Emilie du blog : Le labo de maman cuisine en Rose avec une Tarte au quinoa, curd de betterave et feta
- Irisa du blog : Cuisine et couleurs cuisine en Rose avec des Lentilles roses un peu indiennes
- Emmanuelle du blog : Aux délices de Manue cuisine en Rose avec des Œufs mimosa à la betterave
- Mauricette du blog : Momo délice cuisine en Rose avec des Macaron Rose
- Christine du blog : Pause Nature cuisine en Rose avec des Petites roses toutes roses à la roses
- Natalia du blog : Sucre et épices cuisine en Rose avec des Crevettes au four en sauce crémeuse aux saveurs libanaises
- Christelle du blog : La cuisine de Poupoule cuisine en Rose avec une Babka aux pralines roses
- Catalina du blog : Le blog de Cata cuisine en Rose avec un Cervelas pistaché en feuilleté
- Delphine du blog : Oh, la gourmande cuisine en Rose avec un Saumon à la sauce moutarde et curry
- Brigitte du blog : Les filles à table cuisine en Rose avec une Tatin de betteraves
- Nathalie du blog : Une Cuisine pour Voozenoo cuisine en Rose avec un Gâteau rose à la confiture de fraises
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