Crystal Margarine Recipes
Prep: 40 mins ( + 12 mins cook time)
Servings: 24 cookies
Get ready to add a little sweetness and a lot of spooky fun to your Halloween celebrations with these adorable Spooky Halloween Sugar Cookies! Soft and perfectly sweet, these festive treats are just as enjoyable to decorate as they are to snack on. Whether you’re creating cheerful pumpkins, friendly ghosts, black cats, or colourful bats, these cookies are guaranteed to bring smiles to every Halloween gathering.
Perfect for classroom parties, family baking days, Halloween movie nights, or neighbourhood gatherings, these cookies are a wonderful way to get everyone involved in the kitchen. Kids and adults alike will love customizing their own spooky creations and showing off their decorating skills. Best of all, these cookies can be made ahead of time, making party planning a breeze. Sweet, colourful, and full of Halloween charm, these Halloween Sugar Cookies are a festive tradition you’ll want to bake year after year. They’re almost too cute to eat – but only almost!
For more recipe inspiration, visit @crystal_margarine on Instagram.
ingredients
Sugar Cookies
2 1/4 cups
all-purpose flour
1/2 tsp
baking powder
1/4 tsp
salt
3/4 cup
sugar
1 large
egg (room temperature)
2 tsp
vanilla extract
1/4 tsp
almond extract (optional)
Icing & Decoration
2 cups
powdered sugar
1 1/2 tbsp
meringue powder
4 tbsp
water
1/2 tsp
vanilla extract
as needed
food colouring
as needed
sprinkles (optional)
directions
Sugar Cookie Dough
In a bowl, whisk together the flour, baking powder, and salt. In a stand mixer fitted with a paddle attachment, beat the Crystal Margarine and sugar on high for about 3 minutes, or until they become light and creamy. Add the egg, vanilla, and almond extract, and beat until well combined, scraping the bowl periodically during mixing. Finally, add the dry ingredients and mix on low until a soft dough forms.
Divide the dough in half. On two lightly floured sheets of parchment or silicone mats, roll each portion out to a ¼” thickness. Place a piece of parchment paper on top of one sheet, stack the second rolled sheet on top, then cover and refrigerate for at least 2 hours.
Cutting & Baking
Preheat your oven to 350°F and line 2 baking sheets with parchment or silicone mats. Cut halloween shapes with cookie cutters out of the sheets of dough, re-rolling scraps as needed to make a total of 24 cookies. Arrange the cookies at least 3 inches apart on the prepared sheet pans.
Bake for 10-12 minutes or until the edges are set and very lightly browned. Cool the cookies on the sheet pans for 5 minutes before transferring them to a wire rack to cool completely before decorating.
Icing & Decorating
In a stand mixer, whisk together the powdered sugar and meringue powder. Add the water and vanilla extract, then beat on high for 1-2 minutes, or until the icing falls away from the whisk in ribbons and smooths out in 5-10 seconds. If the icing is too thick, add a touch of water. If it’s too thin, add a touch of powdered sugar.
Incorporate your food colouring and add the icing to a piping bag with a small tip, then pipe the icing onto your cooled cookies and add sprinkles, if desired. The icing should dry at room temperature in about 2 hours, but refrigerating the cookies will speed up the process.
Store your decorated cookies in an airtight container at room temperature once the icing is fully set.
