Halloween Cookies
Servings
4 1/2Dozen
Servings
4 1/2Dozen
Ingredients
Basic Sugar Cookie Dough (enough for both kinds of cookies)
3-D Pumpkin Cookies
Spider Web Cookies
Instructions
Sugar Cookie Dough
  1. In a large bowl, with an electric mixer, cream together butter & sugar until light & fluffy; add orange zest. Beat in eggs & milk. Whisk flour, baking powder, baking soda & salt together in a small bowl. Combine flour mixture with butter/egg mixture.
  2. When dough is mixed, divide into thirds. Place one third in a plastic bag & place in the refrigerator. From the remaining dough, take a small amount & knead green food coloring into it. Once the color is fully worked into the dough, place it in another plastic bag & refrigerate. With remaining dough, add orange food color, knead it in, place in a plastic bag & refrigerate for at least 30 minutes or longer. When dough has chilled, cut into pumpkins & spider web cookies.
3-D Pumpkin Cookies (30)
  1. For each 3-D pumpkin you’ll need: (2) Orange scalloped or plain circle cookies 1 7/8″ diameter. (2) Orange scalloped or plain cookies 2 1/4″ diameter with a 1 1/4″ or 1 1/2″ circle cutout. (1) Green scalloped circle 1 1/4″ or 1 1/2″ diameter with a hole cutout in the center using a straw. (1) Green stem, made from rolling a small amount of green dough into a ‘snake’, & cutting it into pieces about 3/4″ long, then bake. Feel free to adjust the sizes a bit based on the cutters you have, or the finished size you desire.
  2. Place chilled orange colored dough on a LIGHTLY floured work surface. Place a piece of parchment paper on top of dough. This helps to roll out the dough without adding additional flour. Roll out the dough to about 1/4 of an inch thick. Cut out pumpkin pieces ( 4 per cookie ). Place cookies on prepared baking sheet, topped with either silicone liners or parchment paper. Remove green colored dough from refrigerator; roll as above, cut lid circles & stems ( 1 each per cookie ). Make sure to only put cookie pieces of similar size on the same baking sheet to ensure even baking. Place entire baking sheet (with cookies on it) in the freezer or refrigerator for about 3-5 minutes. This will help them to keep their shape while baking. Preheat oven to 350 F.
  3. Bake cookies for 5-6 minutes depending on their size. Bake ONLY until they are just barely beginning to take on a golden tone. After a minute or so, remove cookies from baking sheet to cooling rack. Once cooled, you are ready to assemble the pumpkins.
  4. Starting with one of the solid circles & one cutout circle. Add a line of your ‘cookie icing’ onto the solid circle, then place cookie ‘ring’ on top.
  5. Add a line of cookie icing onto the first cookie ‘ring’. Add the second cookie ‘ring’. The base of your pumpkin is now complete.
  6. Assemble the pumpkin top by first attaching the small green stem to the green circle (using a bit of cookie icing). Then add a line of icing onto the bottom of the green circle, & place the green circle on top of a solid orange circle.
  7. Allow the pumpkin top & pumpkin base to dry completely for at least 1-2 hours. Fill pumpkin cavity with mini M&M candies. Arrange on serving dish with tops.
Spider Web Cookies (24)
  1. Place remaining chilled dough a LIGHTLY floured work surface. Place a piece of parchment paper on top of dough. Roll dough to 1/8″ – 1/4″ thickness. Cut circles using a 3-inch round cookie cutter. Place cookies on a parchment lined baking sheet. Bake for about 6-8 minutes, until just golden. Do not allow cookies to brown. After a minute or so, remove cookies from baking sheet to cooling rack. Cool completely.
  2. Reserve some regular chocolate chips for spider bodies, however many you plan to make. Place remaining regular chocolate chips in a microwave safe bowl with 1 TBSP shortening. Heat in microwave on high for 1 minute bursts, stirring after each minute, until chocolate is melted & smooth. Dip half of each cookie into chocolate & set aside.
  3. In a separate bowl, quickly melt white chocolate chips with 1 TBSP shortening the same way as the semi-sweet chocolate. Pour melted white chocolate into a zip lock baggie & cut off a tiny piece of one corner. Make semi-circles on the dipped chocolate part of the cookie. Use a toothpick & draw lines through both dark & white chocolate from the center out to the outside edge of the cookie to create a web effect.
  4. Place a little drip of melted chocolate on the cookie near the web. Use a toothpick to draw out 8 legs from the chocolate. Place a regular chip at one end for the spider body & a mini chocolate chip at the other for the head. Place the cookies on wax paper & allow chocolate to cool & harden before serving.
Recipe Notes

Royal Icing

  • 1 egg white                                                             
  • 1/2 tsp orange extract
  • orange gel food color
  • 1 1/2 cups powdered sugar
  • With an electric mixer, whip egg white, extract & color until frothy. Slowly beat in powdered sugar, a little at a time, until mixture is thick but still liquid enough to beat. Beat on high until the mixture becomes thick & glossy, about 3 minutes. Cover the surface with plastic wrap while waiting to use it. 
  • Royal Icing will set to a firm, glossy finish when applied to cookie. This icing can be stored , tightly covered, in the refrigerator for up to a week.