Iced Halloween Cookies Recipe

Iced Halloween Cookies Recipe


Prep time: 15 min plus decorating time
Baking time: 12-15 min

Ingredients:

875 ml (3 1/2 cups) flour
200 ml (3/4 cup) softened butter
200 ml (3/4 cup) sugar
200 ml (3/4 cup) molasses
2 eggs
2 tsp baking soda
1 tsp baking powder
4 tsp ground ginger
a pinch of salt

For the Icing:
icing sugar
water
food coloring
candies (optional)

Method: Butter the cookie sheets. Preheat the oven to 175°C (350°F). Sift together the flour, baking soda, baking powder, ginger and salt.

Cream the butter. Add the sugar, eggs, one at a time, and the molasses.  Gradually blend in the dry ingredients, mixing well after each addition.  Form the dough into balls about 3/4 inch in diameter.
Place them on cookie sheets and flatten with a glass. Bake for 12-15 minutes.

Halloween Version: Round cookies can be used to make faces or jack o'lanterns. You can also use a cookie cutter if you prefer to make ghost cookies or other shapes.

Ghost:  Combine icing sugar with a little water; spread over the baked cooled cookie. Make eyes with icing colored red, green or black. You could also use a little piece of licorice.

Pumpkin- Add some orange food coloring to your icing sugar-water icing. Transfer to a piping bag and draw the features. You could also stick little orange candies into the icing to make prominent eyes. Add a line of green icing to make the stem.

Witch's Hat:  Add some black food coloring to your icing sugar-water icing. Transfer to a piping bag with a star tip with gold icing to decorate the hat, or choose mini candies. For the ribbon, use a contrasting color and a thin piping tip or a strip of licorice.