How to Make Halloween Cookies – 3 Spooky Recipes to Delight the Kids
Are you tired of banal desserts for the holidays? Try these spooky cookies this Halloween! They are a lot of fun and will surely be a delight not only for your kids but for all the trick or treaters that knock on your door.
Table of Contents
Halloween is one of the funniest and most colorful holidays of the year, and is especially loved by children who are free to break the usual rules, both at home and outside, throughout the night.
Sweets are an important part of the Halloween celebration, along with costumes, makeup and decoration. How to make Halloween cookies and impress everyone? Whether you’re throwing a big party or simply want to stock up with homemade treats, these simple Halloween cookie recipes are a cool holiday dessert solution.
How to Make Voodoo Cookies – Easy Recipe for Halloween
- 6 oz/170g butter, softened
- 10 oz/ 280g white caster superfine sugar
- 2 eggs
- 2 teaspoons vanilla
- 12ozs/360g all-purpose flour
- a gingerbread man cutter
- To decorate
- Icing pens with various colors and tips
- Red fondant and small red cutter for heart
In a large bowl, cream together butter and sugar until smooth.
Beat in egg and vanilla.
Stir in the flour.
Cover, and chill dough for at least one hour (or overnight but take it out ahead of time to let it become more rollable).
Preheat oven to 400 F/200C.
Roll out dough on floured surface 1/3 inch/6-7mm thick.
Dip your cutter in the flour and cut out man shapes.
Place cookies 1 inch/2.5cm apart on parchment paper.
Bake for 10-12 minutes in preheated oven.
Decorate your voodoo doll cookies -make some mummies, some with snakes crawling up their leg, some with just buttons for eyes or stitches.
Chocolate Mice Cookies Recipe
- 2 1/2 cups all-purpose flour
- 1/4 cup cocoa
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/2 cup butter, room temperature
- 1/2 cup vegetable shortening
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- Black or chocolate licorice laces for tails
- Pink or red nonpareil sprinkles for noses
- Candy eyes (or white/black nonpareil sprinkles)
- Optional: peanuts or almonds for ears
In a large mixing bowl, whisk together the dry ingredients – flour, cocoa, baking powder, and salt. Set aside.
In the bowl of an electric mixer, cream the butter, shortening, and sugar until light and fluffy.
Gradually mix in the flour mixture, just until combined.
Form the dough into a disc. Wrap with plastic wrap and refrigerate 3 hours to overnight.
Preheat the oven to 350F/175C. Line a baking sheet with parchment paper.
Remove the dough from the refrigerator.
Use a small scoop to portion the dough. Roll the dough into a ball, then pinch one end of the ball into an elongated point for a nose.
Gently press in the candy eyes and nonpareil nose.
For the ears, form two small pieces of dough into discs and press the discs onto the mouse head. If using peanuts or almonds, insert the nuts onto the mouse head.
Place each mouse cookie 2 inches/5cm apart on the prepared baking sheet.
Bake for 10 minutes.
Remove from oven and immediately push a licorice lace tail into the back of each mouse cookie.
Allow the cookies to cool on the baking sheet for 5-10 minutes before moving them to a wire cooling rack to cool completely.
Skeleton Gingerbread Men
- 10,5 oz/300g plain flour, plus extra for dusting
- 1 tsp baking soda
- 2 tsp ground ginger
- ½ tsp ground cinnamon
- 4,4oz/125g butter
- 3,5oz/100g dark brown or dark muscovado sugar
- 2 tbsp golden syrup
- 2 tbsp black treacle
- 3,5oz/100g royal icing
- black edible food color pen and royal icing
Heat the oven to 400F/200C. Mix the flour, baking soda, ground ginger and ground cinnamon in a bowl.
Put the butter, sugar, syrup and treacle in a pan and heat gently until melted. Pour into the flour mix and combine into a dough.
Roll out the dough on a lightly floured work surface to about ½cm/0,2inch thick. Cut into cookies using a gingerbread man cutter, then gather up the off cuts, reroll and keep cutting until you have used up all the dough.
Lay onto two baking-paper-lined baking sheets and cook for 12-14 minutes until dark golden brown. Cool completely.
To decorate, put the royal icing in a bowl and mix in enough water (about 1-2 tbsp) until the texture resembles toothpaste. Use a piping bag with a very thin nozzle to pipe skeleton outlines on the biscuits. Leave to set, then add faces with an edible food color pen.