Time 2h20m Yield 72 Number Of Ingredients 9 Steps:
Stir powdered sugar, margarine, vanilla and eggs in large bowl until well blended. Stir in baking mix until soft dough forms. Divide dough in half. Mix yellow and red food colors into 1 half to make orange dough; mix cocoa into other half to make chocolate dough. Cover and refrigerate doughs separately 2 hours or until chilled. Heat oven to 400°. Roll one-fourth of the dough at a time 1/8 inch thick on floured cloth-covered board. (Keep remaining dough refrigerated until ready to roll.) Cut orange dough with pumpkin-shaped cookie cutter and chocolate dough with cat-shaped cookie cutter. Place about 2 inches apart on ungreased cookie sheet. Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely. Make faces on pumpkins and cats with black gel.
Time 12h Yield 20 to 24 cookies Number Of Ingredients 10 Steps:
For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the butter and granulated sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 5 minutes. Beat in the egg and vanilla, then turn the mixer to low and add the flour mixture. Mix until completely incorporated. Divide the dough in half, pat into 2 discs, wrap in plastic wrap and refrigerate until firm, about 1 hour. Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc between 2 pieces of parchment to 1/8-inch thick. Cut out desired Halloween shapes with cookies cutters and arrange about 2 inches apart on the prepared baking sheets. Repeat with the remaining disc of dough. Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies are just turning golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour. Meanwhile, reroll the scraps between 2 pieces of parchment and refrigerate until chilled, about 1 hour. Repeat the cutting and baking process. For the royal icing: Beat the confectioners’ sugar, meringue powder and 1/3 cup water in a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 5 to 6 minutes. Color the icing as desired for the cookie shapes. To make flood icing: Remove three-quarters of the desired color icing to a small bowl and stir in 1/2 teaspoon water until flooding consistency is achieved?you can run a knife through it and it flows back to where it was in 10 seconds. Add more water, 1/4 teaspoon at a time, until you’ve reached the right consistency. Transfer the flood icing to a piping back fitted with a number 2 round tip. Transfer the remaining thick icing to a piping bag fitted with a number 1 round tip. For cats: Pipe a black border around the cat with thick black icing. Fill with black flood icing and allow to harden, 6 hours or up to overnight. Pipe 2 pointy eyes on the face with thick yellow icing. Allow to harden, about 1 hour. For ghosts: Pipe a white border around the ghost with thick white icing. Fill with white flood icing and allow to harden, 6 hours and up to overnight. Pipe a ghost face with thick black icing. Pipe dots around the border of the ghost with thick orange and black icing. Allow to harden, about 1 hour. For pumpkins: Pipe an orange border around the edge of the pumpkin with thick orange icing. Fill with orange flood icing and allow to harden, 6 hours and up to overnight. Pipe two orange lines down the pumpkin with thick orange icing. Pipe on a green stem with thick green icing. Pipe vines with thick green icing. Allow to harden, about 1 hour. For candy corn: Pipe a white triangle border around the top third of the cookie with thick white icing. Pipe a trapezoid in the middle portion of the cookie, bordering the white triangle, with thick orange icing. Pipe a larger trapezoid that outlines the lowest third with thick yellow icing. Fill the white triangle with white flood icing. Fill the orange trapezoid with orange flood icing. Fill the yellow trapezoid with yellow flood icing. Allow the flood icing to harden, 6 hours and up to overnight.
Time 1h10m Yield 32 Number Of Ingredients 5 Steps:
Heat oven to 375°F (350°F for dark or nonstick pans). In large bowl, beat all ingredients with electric mixer on medium speed about 1 minute or until thoroughly mixed. Divide dough in half. On lightly floured surface, roll each half of dough 1/4 inch thick using cloth-covered rolling pin. With 2 1/2-inch cookie cutters, cut into desired shapes. Cut designs in cookies with sharp knife if desired. On ungreased cookie sheets, place shapes. Bake 6 to 8 minutes or just until set (centers will be soft). Cool 1 minute. Immediately make hole in tops of some cookies, using end of plastic straw; trim any cut edges with sharp knife to straighten. Remove from cookie sheets to cooling racks. Cool completely. Tie ribbon or yarn through holes to hang. Hang ornaments on tree branches anchored in a pot or on Halloween tree (available at craft stores). Decorate remaining cookies as desired, and store covered.
Yield 36 Number Of Ingredients 7 Steps:
Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Time 40m Yield about 2 dozen. Number Of Ingredients 6 Steps:
Preheat oven to 350°. Let cookie dough stand at room temperature 5 minutes to soften. In a small bowl, beat cookie dough and flour until combined., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-1/2-in. Christmas tree-shaped cookie cutter, a 3-in. candy cane-shaped cookie cutter and a 3-in. star-shaped cookie cutter. Cut each star in half. Place 2 in. apart on ungreased baking sheets., Bake 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool completely., For witches: Tint a portion of vanilla frosting green. Frost the bottom two-thirds of a tree cookie green; frost the top third with chocolate frosting., For witches’ hats, microwave chocolate wafers for a few seconds to slightly soften as needed. Use a serrated knife to cut a triangle out of one wafer. Cut another wafer in half, forming two hat brims. Place a triangle over chocolate frosting; add a brim., Add Shredded Wheat for hair. Add facial features with baking bits, chocolate chips and cut up pieces of Fruit Roll-Ups., For snakes: Frost candy cane cookies as desired. Cut Fruit Roll-Ups into triangles; attach to cookies. Add facial features., For bats: Frost halved star cookies with chocolate frosting. For ears, microwave chocolate wafers for a few seconds to slightly soften as needed. Use a serrated knife to cut small triangles; attach to cookies. Add facial features as desired.
Time 1h10m Yield 2 dozen. Number Of Ingredients 12 Steps:
In a large bowl, beat butter and sugar until light and blended. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Shape dough into 2 portions. Shape each into a disk; wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 2-1/2-in. Halloween-shaped cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., In a large bowl, beat confectioners’ sugar, shortening and enough water to reach spreading consistency. Tint frosting and decorate as desired. Let stand until set.
More about “halloween cutout cookies recipes”
Time 2h Yield Makes 40 to 50 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, and salt; set aside. In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days. On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/2 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.) Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on a baking sheet, spacing them 1 inch apart. Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking). Cool cookies 1 to 2 minutes on baking sheet; transfer to a rack to cool completely.
