Halloween Sugar Cookies

Saturday, October 29, 2016


These easy, rolled sugar cookies are simply spooktacular to serve at your Halloween party.  If you happen to have any vampires attend your party, I'm sure they will love these cookies as they have a hint of vein-illa flavour in them!

I use this sugar cookie recipe for many celebrations throughout the year. I find it rolls very well and can be kept in the fridge or freezer for days without cracking.
Sugar Cookies adapted from Allrecipes

1 1/2 cups softened butter
2 cups white sugar
4 large eggs
1 tsp vanilla extract
1 tsp almond extract (optional)
5 cups all-purpose flour
2 tsp baking powder
1 tsp salt
Halloween Cookie Cutters

In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs, one at a time. Add vanilla and almond. In another bowl, sift together the flour, baking powder and salt. Add the flour mixture to the butter mixture and combine. Halve dough. Wrap each half in plastic wrap and refrigerator for at least 1 hour or overnight. 

Preheat oven to 400° C.
Remove from dough from refrigerator and allow to soften (about 30 minutes). Roll out on a floured surface to 1/2 inch thickness. Cut out shapes and place onto baking tray. Bake for 7-9 minutes. Cool completely and then ice. 

Royal Icing
4 cups sifted icing sugar
7-9 tbsp warm water
3 tablespoons meringue powder

In a large bowl, mix (with a stand or handheld mixer) the icing sugar, water and meringue powder on low speed. Once combined, increase the speed and mix until stiff peaks have formed. If your mixture is too dry, add more water until the proper piping consistency is achieved. Once stiff, transfer to piping bags fitted with the tips of your choice. I used a variety of Wilton tips.







Ginger Molasses Cookies

Tuesday, October 25, 2016

ginger

Although ginger cookies are often thought of a Christmastime favourite in North America, countries around the world have been enjoying this spicy cookie year-round for centuries. Greece, China and England favoured a crisper ginger cookie, while the English colonists in North America created a softer version. The cookies I made were the softer version and have a wonderful strong, spicy flavour.

Ginger Molasses Cookies adapted from Barefoot Contessa

2 1/4 cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1 cup brown sugar, lightly packed
1/2 cup vegetable oil
1/2 cup molasses
1 egg

Preheat over to 350° C. In a large bowl, sift together the flour, soda, spices and salt.
In another bowl, beat together the brown sugar, oil and molasses for about 5 minutes. Add the egg and beat. With the mixer on low, add the dry ingredients. Once combined, scoop 1 inch balls and place on lined baking tray. Press the cookies down and sprinkle with granulated sugar. Bake for 13-15 minutes.

I used freshly grated nutmeg in this recipe. Such a great aroma from this small seed.

ginger





Spiced Pumpkin Cookies

Tuesday, October 11, 2016


Tis the season of the pumpkin! I was given a beautiful 'winter luxury' variety of pie pumpkin and after roasting it, I ended up with a large amount of delicious puree. After making 3 pumpkin pies, I thought I would try some cookies! These cookies are quite cake-like with a soft interior, but full of warm flavour. Great without the frosting as well!

Spiced Pumpkin Cookies adapted from Laura in the Kitchen

2 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1 tsp baking powder
1 tsp baking soda
1 1/2 cups brown sugar
1/2 cup unsalted butter, softened
1 cup pumpkin puree
1 tsp vanilla

Cream Cheese Frosting
4 ounces cream cheese, softened
2 tbsp unsalted butter, softened
1/2 cup icing sugar
1/2 tsp vanilla

Preheat oven to 350 degrees C. 

In a bowl, combine the flour, salt, baking powder, baking soda and spices. Set aside
In another bowl, cream together the softened butter and brown sugar until light and fluffy. Best to use a stand mixer or hand mixer for this step. Add in the egg, pumpkin puree and vanilla. 
Add in the dry ingredients and mix until fully incorporated. 

On a baking tray lined with parchment, scoop out dough and form small balls with your hands. These cookies spread a bit so leave a few inches between each. Flatten tops slightly with your fingers. Place in the oven and bake for 12-16 minutes. 

Cool completely and ice with cream cheese frosting. Once frosted, store in the refrigerator. If you don't frost them, I leave these cookies out for a day on a rack to harden a bit. If you put them in an airtight container the same day they get too soft.