Halloween Sugar Cookies

October 10, 2019

Over the course of this year I've become pretty smitten with making and decorating sugar cookies for the holidays. It's so relaxing to sit and ice each cookie, coming up with a new pattern or trying your best to follow the lines of the cookie. Though, I must admit, it's only relaxing if you can spare some time to do it kid-free ;) So, this mama always sets aside a stack of sugar cookies to save for icing later.

As much as I love this, so does Greer. She really gets into the whole baking process...from adding ingredients and stirring them together, to cutting out each shape and icing. I adore watching her go after baking in such a magical way, and I love the time it gives us together. So if you're looking for a way to spend quality time with your little(s), this is such an exceptional option. The recipe is basic and clean-up is a breeze (all mamas said, AMEN!). It's also perfectly festive for all you holiday-lovers out there!

Before I tell you how to make these cookies, I have to dote on them. They are incredibly tasty, which says a lot because, in my opinion, I think it's really hard to find a sugar cookie that is: 1. really tasty - you would like it without the icing  2. soft and not crispy, but holds excellent shape after being baked.

And then the icing...this stuff is magic. It's soft to spread, but sets after dry. You can get really artistic with it because it bleeds well without being a mess.  Sprinkles stick to it. And it's delicious! You seriously can't beat this sugar cookie + icing combo. You simply can't, I dare you to try!

  • What You'll Need
    • For the cookies
      • 1.5 sticks salted butter
      • 1/2 block cream cheese
      • 1 cup granulated sugar
      • 1 egg
      • 1 TSP vanilla extract
      • 1 TSP baking powder
      • 1/2 TSP salt
      • 3 cups all-purpose flour 
      • Sprinkles 
    • For the icing
      • 6 cups powdered sugar
      • 1/4 cup light corn syrup
      • 2 TSP vanilla extract
      • 1/4 cups + half of 1/4 cup milk 
        • we used 2% (I would not use anything less than that)
        • if you need to add more milk, do it slowly and very little at a time
      • Food coloring

  • What You'll Do
    • For the cookies
      • Preheat oven to 350°.
      • Soften the butter and cream cheese. Cream together the two with the sugar. Once well combined, add the egg and vanilla extract.
      • Next add in the baking powder, salt, and flour. Stir until everything is mixed into a ball.
      • On a silicone baking mat, sprinkle out a little flour and spread evenly. Put the ball of dough on floured surface. Sprinkle and pat a little more flour on top of the dough. Using a rolling pin, roll out the dough to approximately 1/4" thickness. 
      • With your cookie cutters, cut out the cookies and place on a parchment paper-lined baking sheet. 
      • Bake for 7 minutes. Let cool completely on a cooling rack before icing.
    • For the icing 
      • Put the powdered sugar in a large bowl.
      • Add the corn syrup, vanilla, and milk. Mix well.
      • Divvy up the icing into smaller bowls for different colors.
      • Add the food coloring as desired to achieve the look you want. We opted for blush, lilac, coral, and hot pink.
      • Using spreaders, put the icing on your cookie. You can use toothpicks to create designs! Add sprinkles if you like!
      • Let the icing settle and harden (it will harden on the the top and makes for a perfect icing) before storing in a tupperware.