Halloween Sugar Cookies
Special equipment: Halloween sugar cookie cutters; a piping bag fitted with a round number 2 tip; a piping bag fitted with a round number 1 tip.
- For the Halloween sugar cookie: 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 vanilla and egg, then revolve the churn to stumpy and add the flour combination. blend until completely integrated. 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.
- 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 create flood icing: take away three-quarters of the preferred coloring icing to a little sink and mix in 1/2 teaspoon water until flooding stability is achieved? You can lope a blade throughout it and it flows back to where it was in 10 seconds. Add further 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: tube a black edge approximately the cat with broad black icing. fill up with black deluge icing and permit to solidify, 6 hours, or up to during the night. Pipe 2 pointed eyes on the face with broad yellow icing. Allow solidifying, about 1 hour.
- For phantom: cylinder a pallid edge around the phantom with thick white icing. load with white deluge icing and permitted to solidify 6 hours, and up to all night. Conduit a ghost faces with broad black icing. cylinder dots approximately the edge of the phantom with broad orange and black icing. Allow solidifying, about 1 hour.
- For pumpkins: Pipe an orange frame around the edge of the pumpkin with solid orange icing. fill up with orange downpour icing and allocate to solidify 6 hours, and up to overnight. Conduit two orange outlines downward the pumpkin with broad orange icing. conduit on a green stalk with solid green icing. Pipe vines with fat green icing. permit to solidify, about 1 hour.
- For candy corn: conduit a white triangle edged around the peak third of the Halloween sugar cookie with thick white icing. conduit a trapezoid in the center part of the cookie, neighboring the white triangle, with fat orange icing. Pipe a larger trapezoid that outlines the lowest third with thick yellow icing. fill up the white triangle with white deluge icing. fill up the orange trapezoid with orange deluge icing. fill up the yellow trapezoid with yellow deluge icing. Allow the overflow icing to solidify, 6 hours, and up to overnight.
- Cook’s Note
- When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)