Do it yourself sugar cookies with surprise inside pumpkins for Halloween.
You guys! These cookies! Are they cute or what? Are you having a Halloween party? Impress your guests with adorable Slice ‘N’ Bake Halloween Cookies. I used a tiny pumpkin cookie cutter to create the pumpkin in the middle, but you could do any Halloween themed shape that you like. Maybe a witch hat, a bat or a spooky cat. Let your creative juices flow while I show you how easy these are to make!
And don’t they look professional? When the kids came home from school, they saw the cookies and thought I bought them at the grocery store. They were so impressed when I said that I made them myself. Yay! But these cookies taste so much better than store bought. A delicate, butter cookie with a hint of almond and vanilla.
To make the cookies, start by making a basic sugar cookie dough. Divide dough into thirds. Keep two thirds plain. From the remaining third, take a small piece out to color green. Color the rest orange.
Roll out orange dough to about a 1/2-inch thickness. Add a small strip of green dough. Cut pumpkins.
Create three stacks of pumpkins.
Roll remaining dough into small snake-like strips and place around the pumpkins.
Gently roll in sprinkles. Wrap in plastic wrap and refrigerate for 2 hours.
Cut 1/4-inch slices, place on an ungreased cookie sheet and bake for 8-10 minutes at 350°F.
Let cool and serve.
Slice ‘n’ Bake Halloween Cookies are perfect for your next party!
Slice ‘n’ Bake Halloween Cookies
- 3 cups 415g all-purpose flour
- 2 teaspoons 10g baking powder
- 1/2 teaspoon salt
- 1 cup 210g granulated sugar
- 8 ounces 226g unsalted butter, softened (2 sticks)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Orange and green food coloring I used Wilton brand
In a large bowl, stir together the flour, baking powder and salt. Set aside. Place the butter and sugar in a large bowl. With an electric mixer, beat on medium for 3 minutes. Add egg, vanilla and almond. Mix until combined. With the mixer on low, gradually add the dry ingredients. Mix on medium until a dough forms. Divide dough into thirds. Keep two thirds plain. Of the remaining dough, color a small piece green and the rest orange. I found it easiest to incorporate the color by kneading the dough with my hands.
Roll the orange dough to about 1/2-inch thick. Roll out a long narrow piece of green and attach it to the orange dough. Using a 1-inch pumpkin cookie cutter, cut as many pumpkins as you can (making sure that the stem part is on the green dough). Combine the scraps and roll again. Cut more pumkins. Repeat. Stack the pumpkins together in 3 rows.
Take the remaining plain dough and divide into thirds. Divide each third into smaller pieces that you roll out into narrow ropes of dough. Place the ropes around the pumpkin stacks. Gently roll to smooth edges. You will end up with 3 logs of dough. Roll each log in sprinkles, wrap in plastic and refrigerate for two hours or overnight.
Once chilled, slice 1/4-inch thick cookies and place on ungreased cookie sheets. Bake at 350°F. for 8-10 minutes. Do not overbake. Let cool. Serve immediately or store covered for up to 1 week. They will also freeze well for longer life.
Makes about 30 cookies.