Happy (early) Halloween Everyone! Today I have a fun Halloween treat that is perfect for your next Halloween party, a great activity for kids, and a delicious treat at any time.
Chewy, soft, and perfectly sweet, these sugar cookies are delicious any way you eat them. They are perfect plain, wonderful with sprinkles, and out of this world with a shiny glaze. For my Halloween version, rather than rolling out the dough and using cookie cutters, I decided to save some time and simply roll the dough into golf-ball sized balls, flatten each lightly on my parchment-lined cookie sheet, and bake them off. That being said, if you want to use cookie cutters with this recipe, you can do that too! Just be sure that your dough has chilled, and that you flour your surface well. Moreover, I would roll the dough on the thicker side, to maintain its chewy texture.
I found my glaze recipe in an old church cookbook and I am particularly excited about it. Why? It dries with a perfect shine, just like Royal Icing, but doesn’t use egg whites OR merengue powder. What is the secret ingredient? Corn Syrup! With no concern of raw eggs or finding random ingredients, this recipe is incredibly easy and a perfect match for any sugar cookie.
Now how do you make this cool spider web design? It is so easy you wont even believe it. Simply create a few different colors of glaze, and transfer your darker color (the one that makes the web) to a zip-top bag and snip a VERY tiny hole off the corner of the bag. After your cookies have cooled, spread an even layer of light colored frosting on the cookie. Then using your zip-top bag, create a spiral of frosting, beginning from the inside and moving outward. Finally, take a toothpick, and beginning from the center of your spiral, drag the toothpick outward in 5-6 different directions; this creates the tines of the web. That’s it! It may sound like a complex process, but after you do it once, you will see how easy it is.
Paula’s Notes: I like to use the gel food coloring by Wilton, as it doesn’t impact the liquid ratio as much as liquid drops. If you use the drops instead, simply use a little less milk, as the food coloring will make the glaze thinner.
Perfect Glazed Sugar Cookies – Halloween Style!
Yields about 3 1/2 dozen cookies
- 4 cups all-purpose flour (measured by dipping in flour and lightly leveling off the top with a knife- be careful not to pack your measuring cup) about 5 oz. per cup
- 4 tsp. baking powder
- 1/4 tsp. salt
- 1 1/2 cups (3 sticks) salted butter, at room temperature
- 1 1/3 cups sugar
- 3 large eggs
- 1 1/2 tbls. vanilla extract
- 3-1/2 cups powdered sugar
- 2 tbls. and 1 tsp. milk
- 2 tbls. and 1 tsp. light corn syrup
- 1 tsp. almond extract
- Various colors of food coloring
- In a stand mixer (or with a hand mixer in a large bowl) cream together butter and sugar until light and fluffy.
- Add vanilla. Incorporate eggs, one at a time, scraping down the sides with each addition. Set aside.
- In a large bowl whisk together flour, baking powder, and salt.
- Slowly incorporate flour mixture into butter and eggs until just combined.
- Be sure that you scrape the sides and bottom of the mixer to ensure that the dry is fully incorporated.
- In a large bowl combine sugar, corn syrup, and 3 tbls. milk. Stir until combined. The frosting will be VERY thick.
- Add almond extract, 1/2 tbls. of milk, and food coloring. Mix together.
- Continue adding milk, 1/2 tbls. at a time, until you reach desired glaze consistency.
- Once your cookies are completely cooled, decorate with glaze and let sit, uncovered, for several hours until dry.
- Store in an airtight container.
Recipe adapted slightly from Annie’s Eats
Glaze adapted from old church cookbook titled Bell Ringers