Easy Decorated Halloween Sugar Cookies
These easy spiced Halloween sugar cookies are flavored up with a little cinnamon, clove, ginger, and vanilla then dipped in spooky festive Halloween colors for a festive cookie that tastes like fall...
Equipment
Ingredients
- 3 cups All Purpose Flour
- 1/4 tsp Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Ginger
- 1 tsp Baking Powder
- 1/4 tsp Fine Salt
- 3/4 cup Sugar
- 16 tbsp 2 Sticks Unsalted Butter
- 1 tbsp Half & Half
- 1 tsp Vanilla
- Chocolate Melts/Chocolate Coins - In assorted colors for melting/dipping
- Colorful Halloween Sprinkles
Instructions
- Pre-heat your oven to 375 F and make cookie dough by combining butter and sugar together in a bowl with a mixer until fluffy and light in color. Drizzle in the vanilla, half & half, and egg and beat until well combined.
- Next, sift all-purpose flour, baking powder, salt, cinnamon, ground clove, and ground ginger together into a bowl. With the mixer running on low, add your sifted dry ingredients in a little bit at a time. Mix until everything pulls together into a dough.
- Form the dough into a chunky flat disc and wrap it in a little plastic wrap and chill in fridge for an hour or so, or until it is cold enough to handle without sticking. Next, dust a rolling pin and working surface with powdered sugar and roll out your chilled cold cookie dough.
- Keep turning your cookie dough around here and there as you roll to prevent sticking and continue dusting your rolling pin/surface with powdered sugar as needed to prevent sticking. Roll the dough out to 1/4 inch thickness (working quickly if possible while the dough is cool) and cut out your cookie shapes. I used simple round circle cutouts.
- Once you have your shapes cut out, transfer the cookies to a baking sheet lined with a baking mat using a thin spatula. Bake in a 375 F degree oven until slightly golden around the edges, about 8 to 10 minutes. When bake time is up, let the cookies cool on the tray for about 5 minutes. Then, using a thin spatula, transfer to a rack to finish cooling before dipping and decorating.
- Using meltable chocolate coins, follow package directions and melt your chocolate in a microwave safe bowl for dipping in the cookies. I like to melt the chocolate using 15 intervals, stirring as I go until smooth and melted.
- Next, grab a cookie and dip the top side down into the chocolate and immediately after, set back on the rack and dust with festive Halloween sprinkles. Use a fork to pick up your cookie, if necessary. Alternatively, you might opt to dip a spoon in the melted chocolate and drizzle the cookies, then sprinkle.
- Lastly, transfer the cookies to the fridge to let the chocolate coatings set and cool completely. This will help the chocolate + sprinkles and decorations set nicely.
Tried this recipe?Show me how it went! Tag @RedWineDragons and hashtag #redwinedragons!