Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract (non-alcoholic)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Optional: Orange, black, and purple food coloring for the dough or icing
- For the Icing: 2 cups powdered sugar, 2 tablespoons milk, 1 tablespoon light corn syrup (optional for shine), and 1/2 teaspoon vanilla extract
Instructions
- In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer. Continue until the mixture is light, fluffy, and pale in color.
- Add the egg and vanilla extract to the butter mixture. Beat well until everything is fully combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent is evenly distributed.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed until a soft dough forms. If the dough feels too sticky, you can add one or two extra tablespoons of flour.
- Divide the dough into two disks and wrap them tightly in plastic wrap. Place them in the refrigerator to chill for at least 30 to 60 minutes. This is a crucial step for easy rolling.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
- On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use Halloween-themed cookie cutters to cut out your desired shapes.
- Place the cookies on the prepared baking sheets, leaving about an inch of space between them. Re-roll the scraps to make more cookies.
- Bake for 8 to 10 minutes, or until the edges are just barely starting to turn a very light golden brown. Do not overbake; they should look set but still pale.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Once cold, whisk the icing ingredients together and decorate as desired.
- Cook Time: Not specified