Halloween Sugar Cookies

Halloween Sugar Cookies

I had a class with 50 kids in Beachwood on Friday and we decorated sugar cookies. They came out really cute.  While I like to frost them with Royal Icing we opted for a simple butter cream, tinted orange. We also used Sixlets candies for the eyes and mouths. Great option because they are peanut free and some of the kids have allergies. For the pumpkin stems I just made a little chocolate frosting.

Halloween Sugar Cookies

 1 c. butter

1 c. sugar

1 egg

1 t. vanilla

3 c. flour

2 t. baking powder

3 T. milk

Beat butter and sugar until fluffy. Beat in egg and vanilla. Combine dry ingredients and add to butter mixture. Beat in milk.  Heat oven to 375-degrees. Roll dough on lightly floured surface to about 1/3- inch thickness. Cut out with lightly floured cutters and bake on ungreased baking sheet for 10-12 minutes. Cool on baking sheet 3 minutes before placing on wire rack to cool completely. Frost when cooled. Makes about 4 dozen.

For tinted dough you can add red and yellow food coloring to butter mixture before adding flour and cut out as pumpkins. For chocolate sugar cookies you can add ½ c. cocoa to flour mixture before adding to shortening and reduce flour by ¼ cup. This dough is great for bats and cats.

Orange Buttercream

1 c. butter, softened

2 T. frozen orange juice concentrate, thawed

1 T. vanilla

4 c. powdered sugar

orange food coloring

Beat all ingredients together until smooth. Beat on high for 4-5 minutes until fluffy.