Recipes for "halloween cookies"

Beat butter and sugar with electric mixer in a large bowl until smooth. Mix in eggs one at a time, beating the first egg in until fully incorporated before adding the second. Stir in vanilla extract.

Sift together flour, cocoa powder, baking soda, and salt in a bowl; stir into butter mixture. Shape dough into a log and wrap with waxed paper, parchment, or plastic wrap. Refrigerate until firm, about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Slice pieces off the log and shape them into narrow wedges about 3 inches long. Set cookies on baking tray. Cut more slices and pull off teaspoon-sized pieces and roll into balls; flatten and press balls onto wide ends of wedges for the mummies' "heads."

Bake in preheated until cookies are set and edges are dry, about 8 minutes. Let cool in pan for 1 minute; remove to wire rack to cool completely.

Combine white chocolate chips with vegetable shortening in a microwave-safe bowl. Heat in microwave on low until melted, 1 to 2 minutes, stirring every 20 seconds, until coating is warm and smooth. Coat the tops of each cookie with melted white chocolate using a small spatula or butter knife. Reheat white chocolate mixture in microwave for a few seconds and stir again if it becomes too thick to work with. Repeat coating remaining cookies with white chocolate.

Use a toothpick to score lines for "bandages" on each cookie, and place mini chocolate chips on the mummy heads for eyes.

Beat butter in a bowl with an electric mixer until creamy. Add 1 1/2 cups confectioners' sugar gradually, beating until light and fluffy. Beat in egg and 1 teaspoon vanilla extract.

Combine flour, baking soda, cream of tartar, and salt in a second bowl. Add flour mixture to the creamed butter mixture and mix to combine. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.

Preheat oven to 400 degrees F (200 degrees C).

Dust a work surface with flour and roll out dough into a thin circle. Cut out tulip shapes; if your tulip cookie cutter has a stem, cut the stem off with a knife, so you have a stemless tulip shape. Arrange cut-out cookies on ungreased baking sheets.

Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 15 minutes.

Stir 1 cup confectioners' sugar and milk together in a small bowl until smooth. Beat in corn syrup and 1/4 teaspoon vanilla extract until icing is smooth and glossy. Add more corn syrup if icing is too thick.

Spoon icing into a piping bag with a small plain tip. Pipe icing around the edge of each cookie to create a border. Fill in the middle completely with icing. Stick 2 chocolate chip cookies into the wet icing for the eyes. Let cookies stand until icing dries, about 1 hour.

Heat oven to 375 degrees F. Line cookie sheets with parchment paper.

In a large bowl, beat 1 cup shortening, sugar, egg and vanilla with electric mixer on medium speed until creamy, scraping sides of bowl if necessary. Add flour, baking soda, baking powder and cream of tartar. Mix on low speed until well mixed. Add 2 tablespoons of the original almond milk and beat until smooth.

Form into 1 1/4 inch balls, using rounded tablespoonfuls of dough. Place 2 inches apart on cookie sheets. Spray flat bottom of measuring cup or drinking glass with cooking spray; dip in sugar. Press each cookie flat, dipping into sugar every other time.

If desired, lightly brush tops of cookies with remaining almondmilk and sprinkle with colored decorator sugar or sprinkles or leave plain and frost when cooled.

Bake 8 to 10 minutes or until edges start to brown. Cool on cookie sheets 2 minutes. Remove to cooling racks.

In a large bowl, beat powdered sugar, 3/4 cup shortening, vanilla and 3 tablespoons of the vanilla almondmilk with electric mixer on low speed until moistened. Beat on medium-high speed until smooth and creamy, adding almondmilk for desired spreading consistency. Tint as desired with food coloring. Frost and decorate cookies as you like.

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Beat cream cheese in a bowl with an electric mixer until soft and fluffy. Beat in egg and orange extract until thoroughly combined. Mix in cookie mix, and then food coloring. Fold in chocolate chips.

Drop tablespoonfuls of dough 2 inches apart on the prepared cookie sheets and pat gently to flatten.

Bake in the preheated oven until the edges are light golden brown, 9 to 12 minutes, switching the racks halfway through. Remove to wire racks to cool.

Preheat oven to 350 degrees F (175 degrees C).

Mix butter, brown sugar, and white sugar together in a bowl until creamy. Beat in eggs, one at a time, until smooth.

Combine flour and baking powder in a bowl. Mix gradually into the butter mixture. Beat in vanilla extract until mixed. Fold in candy a little at a time.

Drop spoonfuls of dough 2 inches apart onto 2 baking sheets.

Bake in the preheated oven until cookies are golden, about 10 minutes.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. In a bowl, beat together the butter, brown sugar, and vanilla until combined. Beat in the eggs and 1 egg yolk, 1 at a time, until combined. Add the flour, baking soda, baking powder, and salt. Beat in the oats.

3. Fold in 1 cup of the M&M's, the pretzels, and chocolate chips.

4. Roll the dough into 1/4 cup size balls. Place 3 inches apart on the prepared baking sheet.

5. Bake for 8 minutes, then rotate the pan and bake another 2 minutes. Pull the pan out and push the remaining M&M's and candy eyes into the cookies. Bake 2-3 minutes. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

6. Eat warm or let cool and store in an airtight container for up to 4 days.

Melt candy bars, sugar, and butter in a saucepan over medium heat. Remove from heat and cool slightly, about 5 minutes.

Beat in eggs, one at at time, until smooth. Mix in flour and baking soda to create a sticky dough.

Chill dough in the refrigerator until it can be easily scooped, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray.

Roll 1 1/2 teaspoonful of dough into balls. Place onto prepared baking sheets 1 inch apart.

Bake in the preheated oven until brown and fluffy, 10 to 12 minutes.

Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment.

Whisk flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together in a bowl until thoroughly combined.

In another bowl, whisk pumpkin, brown sugar, egg, and vegetable oil thoroughly together.

Add orange food coloring to the wet ingredients, along with flour mixture, and stir with a whisk until evenly combined. Whisk in more orange food coloring for a deeper color.

Transfer 10, evenly spaced, 1 1/2 tablespoon-sized portions onto 1 of the prepared baking sheet. Use a damp finger to flatten the batter slightly, while also making the portions as round as possible.

Bake in the preheated oven until cookies just start to turn golden brown ever so slightly around the edges, about 18 minutes. Remove cookies; do not turn the oven off. Cool cookies on the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Portion 10 more cookies on the second sheet pan as above in Step 4. Add brown food coloring to the remaining batter; transfer into a piping bag fitted with a fine round tip (alternately, add brown batter into a resealable plastic sandwich bag, and snip a very small piece of the corner snipped off after batter is transferred in).

Use the darker batter to pipe whatever Halloween designs you want on top of the portioned batter.

Bake cookies in the preheated oven until cookies just start to turn golden brown ever so slightly around the edges, about 18 minutes. Cool cookies on the pan for about 15 minutes, then transfer to a wire rack to cool completely.

While cookies are cooling, make the frosting. Combine cream cheese, butter, milk, vanilla, and confectioner’s sugar in a mixing bowl, and beat with an electric hand mixer on High speed to whip the mixture until smooth, light, and fluffy. Refrigerate frosting to firm up a bit before trying to pipe.

Spread frosting evenly onto the 10 bottom, undecorated cookies, and top with the 10 decorated cookies. Refrigerate cookies until thoroughly chilled before serving.