Tag Archives: Halloween

Halloween brown sugar cut out cookies

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One last cutout cookies recipe, using my Halloween cookies cutters.  This is a brown sugar cookie recipe, no granulated sugar required.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat your oven before baking.

  • Ingredients list
  • 3/4 cup butter, softened
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1 egg
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Directions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Set aside.   in a bowl, cream butter and brown sugar. Add egg and vanilla.  Fold in dry ingredients.   Form dough into large ball and divide in half.   Sprinkle flour on a clean flat surface.   Roll out dough to desired thickness.  Cut out your cookies.  Place on prepared cookie sheet.  Bake 8 to 10 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1/4 cup butter, softened
  • 2 cups powdered sugar (scooped from your container into your measuring cup)
  • 1 tsp vanilla
  • Milk

Directions – in a bowl, combine butter, vanilla, and powdered sugar.  Add milk, 1 tbs at a time, until you get the consistency you want.  Frost cookies.  I sprinkled the frosting tops with Halloween sprinkles. 

Store in covered container.

Halloween Cutout Sugar cookies

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This is the sugar cookierecipe I use for all my holiday cutout cookies – halloween, Thanksgiving,  Christmas, Valentine’s Day, Easter, football ( i know football is not a holiday but if i have cookie cutters for something, it is a holiday for me)   This recipe  is from a friend of my family.  They bring back a lot of wonderful memories of baking with my mom when I was younger.  And these were my dad’s favorite cookies and he loved the dough too!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, preheat your oven to 350 degrees before baking. 

  • Ingredients list
  • 1 1/2 cups crisco
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tbs vanilla
  • 4 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
A plethora of pumpkins!

Directions – preheat oven to 350 degrees.  in a bowl, cream butter and sugar.  Add eggs and vanilla.  Slowly blend in dry ingredients.    Sprinkle flour on your countertop and roll out dough to desired thickness.   Cut out cookies.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 8 minutes, no longer.  Cool completely.

A gaggle of ghosts
  • Frosting ingredients
  • 1/2 cup butter, softened
  • 3 cups flour
  • 1 tsp vanilla
  • 1 to 3 tbs heavy cream (depending on consistency you want)
  • Food coloring or sprinkles

In a bowl, combine ingredients. Frost cookies and sprinkle with sprinkles.  Store in covered container.

Frosted funfetti cookies, Halloween style, and happy birthday Rachel!

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These are a request from my coworker friend Rachel for her birthday.  These are funfetti cookies, Halloween style.  I used these  Halloween sprinkles in the cookies.

And used these on top of the frosting.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also recommend chilling the individual doughs for a few hours before baking.  And, preheat the oven before baking.

If you don’t have cake batter extract, you can substitute vanilla for it.

  • Ingredients list
  • 1 cup butter softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tsp cake batter extract
  • 1 tsp vanilla extract
  • 3 cups flour
  • 2 tbs cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 to 1/2 cup sprinkles

Directions – in a bowl, cream butter and sugar.  Add eggs and extracts.  Fold in dry ingredients.   Mix in sprinkles.  Scoop out 1/4 cups of dough.  Chill a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on it.  Bake 11 to 13 minutes.  They will likely be a little gushy on top.  Pop them in the fridge to firm them up.

For the frosting i added 1/4 cup homemade white chocolate powder (ground up chocolate chips, powdered milk, powdered sugar and granulated sugar).  Of course, you can leave it out.

  • Frosting ingredients
  • 1/2 cup butter softened
  • 2 cups powdered sugar
  • 2 tsp cake batter extract (or vanilla)
  • 2 tbs heavy cream or milk

Combine and frost cookies.  Sprinkle with sprinkles! 

Store in covered container.

When friends hand you leftover Halloween candy, you make cookies!

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We wound up giving out our Halloweeen candy this week and had none leftover.. luckily, friends and work hand soem leftover, so I swiped the m&ms and made cookies with them on a football friday. They are very flat and very soft. I am not happy they came out that way, but my work friends seem to enjoy them.

A reminder to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also chill the individual doughs for a few hours to avoid too much spreading. And preheat the oven to 375 degrees for 20 minutes before baking.

  • Ingredients list
  • 1 1/2 cups butter flavor crisco
  • 2 1/2 cups brown sugar
  • 4 tbs milk
  • 2 tsp vanilla
  • 4 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tbs cornstarch
  • 2 cups m&ms

Directions – in a bowl, cream criaco, brown sugar, milk and vanilla. Add eggs. Blend in dry ingredients. Mix in m&ms. Scoop out 1/4 cups of dough. Chill a few hours. Preheat oven to 375 degrees for 20 minutes so it cycles to the right amount. Line a cookie sheet with parchment paper. Stagger cookies – a row of 2, a row of one, another row of two, another row of one. Bake 12 to 14 minutes. Cool completely. Mine were quite gushy, so I chilled them in the fridge to firm them up. Store in covered container.

Thanks for stopping by. Go Bills!

Football Friday #8 and Happy Halloween!

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Go Bills and Happy Halloween!

These sugar cookies are awesome.. so easy to make and so soft. And no chilling of the dough is necessary. These cookies are my all-time favorite to make, bringing back memories of making cutouts with my mom. I am terrible with decorating, so these jack o lanterns are one of the few things people can decipher. I started out frosting some and decorating with mini yellow and green m&ms. That was too time-consuming, so I sprinkled a handful on top of some other cookies instead. Then, to speed up the process, I made sandwich cookies.

Jack o lantern

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And, preheat your oven for 20 minutes before baking so the oven cycles to the right temp.

A handful of m&ms
  • Ingredients
  • 1 1/2 cups crisco
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 4 cups flour
  • 1 tsp baking powder

Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with non-stick baking liners. In a large mixing bowl, cream crisco and sugar 3 to 4 minutes. Blend in eggs and vanilla. Slowly blend in dry ingredients. Lightly flour your countertop. Roll out dough to desired thickness (I like mine thick), and cut. Place on prepared cookie sheer. Bake 8 or 9 minutes. (Cookies will be light, but no doughy. Do not overcook). Cool completley.

  • Frosting ingredients
  • 3 tbs melted butter
  • 4 cups powdered sugar
  • Milk (enough to get the consistency of frosting you want)
  • 1 tsp vanilla

Blend together. Frost or fill cookies. Store in covered container.

And the sandwich cookie!

Thanks for stopping by today!!! Wishing you love, happiness, and joy

Using leftover Halloween candy

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Chocolate stuffed cookies

Someone left a whole bag of extra Halloween candy in our green room at work, so I took it. And I used the peanut butter cups to stuff in chocolate cookies. I have to figure out what to do with the heath bars and whoppers.

Our oven is on it’s way out, but it’s under warranty, so we are getting a new one for free. I ordered it,so I hope our current oven lasts until the new one is delivered. Baking has been an adventure the last 2 plus months!

Remember to spoon your flour and baking cocoa from your container into your measuring cup so you get the right amount. I like to chill the individually stuffed cookies for at least a few hours. Also, preheat your oven for 20 minutes before baking so it gets to the right temperature.

  • Ingredients
  • 5 tbs Crisco
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/3 cups chocolate chips, melted
  • 1 cup flour
  • 1/4 cup baking cocoa
  • 1 tsp baking powder
  • Leftover Halloween candy!
Added a peanut butter chip on top

Directions – in a microwave safe bowl, microwave chocolate chips in 30 second increments until you can stir smooth. I another bowl, cream sugar, Crisco and brown sugar. Add eggs and vanilla. Blend in melted chocolate. Fold in dry ingredients. Scoop out 2 tbs dough and cover a piece pf leftover Halloween candy. Chill at least a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies on the sheet. Bake 12 to 15 minutes. Cool completely. Store in covered container.

Oreo is another stuffed cookie option

Thanks so much for stopping by! I hope you have a wonderful day, filled with love, happiness and peace.