Sweet Tooth Extraction Sugar Cookies | Halloween

Get ready to indulge in the most spooktacular treat this Halloween! These charming sugar cookies are perfect for satisfying your sweet tooth—just don't let those cavities creep up on you! Perfect for your haunted gatherings, they’re a total scream! Treat yourself, but beware of the tricks!

Prep Time 10

Bake Time 8

Total Time 18

Equipment

Rectangular Roul Pat®

Large Bonmat™

Baking Sheet (L)

Mini Teeth Mold

Ingredients

SWEET TOOTH DECAY

▢ 1.76 oz (50 g) white chocolate
▢ food dust (Olive Green Color)

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) granulated sugar
▢ 1 tsp (5 g) vanilla bean paste
▢ 1 egg (Large)
▢ Food Colorant (Light Pink | Pink)

VANILLA ICING

▢ 6.35 oz (180 g) powdered sugar
▢ 1/2 tsp (2 g) vanilla extract
▢ 0.77 oz (22 g) corn syrup (1 Tablespoon)
▢ 1.07 oz (30 g) water (2 Tablespoons | I use Spring Water)
▢ Food Colorant (Red | Brown | Purple | Black)

Instructions

SWEET TOOTH DECAY PREPARATION

Place the white chocolate chips in your Mini Mold. Heat in the Microwave 15 seconds at time. Stir with your mini whisk in between until melted. Pipe the melted chocolate into each well of the Teeth Mold. Refrigerate to let it set.
1.76 oz white chocolate
Once the chocolate has set demold by tapping the mold on the table.
Brush a olive green food dust to represent the "decay" on each tooth. Set aside while baking your cookies.
food dust

SUGAR COOKIE DOUGH PREPARATION

Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.
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 granulated sugar, 1 tsp vanilla bean paste
Add the egg and light pink colorant. Continue mixing on medium speed until mostly combined, it will curdle, that's normal. IMPORTANT: Do not over mix.
1 egg, Food Colorant
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. NOTE: Adjust the pink color if it is 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.
Roll it into a large square. I like my cookies a 1/4" | 0.60 cm thick. Cut your cookie dough using the fluted round dough cutter.
Place your cookies directly onto the Bonmat well apart.

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 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 and water. Mix until combined. Work with the different food colorants in order to get a deep red. Set aside.
6.35 oz powdered sugar, 1/2 tsp vanilla extract, 0.77 oz corn syrup, 1.07 oz water, Food Colorant

ASSEMBLY

Once the cookies have cooled down, add half a tablespoon of vanilla icing creating a "Splash" design. Add your white chocolate teeth on top.
Let your Sweet Tooth Extraction Sugar Cookies dry for an hour or so. Then, slide them onto a serving plate. Enjoy & "BONE" Appétit!
N.B. Storage is best when placed in a metal box.

Nutrition

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