In our house, certain treats fly off the shelf. Ginger snaps, brownies and chocolate chip cookies fall on that list. There are other treats that are clearly not a big hit with the dessert eaters that live here. Certain cupcakes, anything with lemon and most cheesecakes will linger around until I am forced to shovel them into my own mouth. I then hide in shame after having eaten an entire cheesecake in one sitting. Because, you know, that’s what you do when no one likes your cheesecake.
These soft sugar cookies? They’re a flyer. I barely had time to frost them before hands were grabbing at them. Someone even stuck a finger directly into the center of one, claiming it as their own. They’re standard soft sugar cookies, which are sweet and yummy to begin with. But they’ve been given a cute, Halloween spin here. I used purple frosting, since it is the color I typically associate with a cute, fuzzy monster. The blue sprinkles mimic eyes and they’ve been dotted with a little black frosting for an extra googly look.
I know there is a stigma around giving out homemade treats at Halloween. We don’t live in small towns anymore and it’s kind of a no-no. So take these to your office. Give them to co-workers with kids. Or teachers. Friends. Really, any cookie fiend will do. They’ll fly. Trust me.
- 4½ cups all-purpose flour
- 4½ tsp. baking powder
- ¾ tsp. salt
- 1½ cups butter, softened
- 1½ cups sugar
- 3 large eggs
- 5 tsp. vanilla
- For icing:
- 5 cups confectioner’s sugar
- 5⅓ Tbsp. unsalted butter, melted
- 1 Tbsp. vanilla
- 7-8 Tbsp. milk
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a medium bowl, combine flour, baking powder and salt. In the bowl of a mixer, cream butter and sugar until light and fluffy.
- Add eggs, one at a time and scrape the bowl when necessary. Blend in vanilla. Slowly add in the dry ingredients and mix until just combined.
- Cover and refrigerate for an hour. Scoop dough into 1 inch balls and place them on parchment, about 2 inches apart.
- Use your palm and flatten the dough slightly. Bake for 10 to 12 minutes until they are just lightly golden. Remove from baking sheet and place on a cooling rack. Cool completely before icing.
- To prepare your icing, combine confectioner’s sugar, milk and vanilla in the bowl of a mixer. Add butter and whisk until smooth. Add extra milk, a tablespoon at a time, until you get the desired consistency for icing. It should be thin but not so thin that it runs off a spoon easily.
- Separate the icing into two bowls. To one, add gel food coloring of your choice (in this case purple). To the second, add gel food coloring in black.
- Once the cookies have cooled, use a butter knife and carefully add the colored icing to the cookie, covering it completely. While the icing is still wet, add round sprinkles. You can add them haphazardly or you can bunch them together to look like eyes.
- Allow these to set for 10 minutes. Once they are set, put the black icing into your pastry bag. Carefully pipe black dots onto the sprinkles to resemble eyes. Allow them to set for 10 more minutes.