Spooky Cookies by The Cupcake Oven
Sarah Thomas from The Cupcake Oven has used our Halloween Cake Decorating Moulds to make these shaped cookies – they look SPOOKTACULAR and would make a fun activity for you and the family this Halloween.
Sarah has taught sugar art and baking skills to students from around the world for many years and loves sharing her knowledge. Follow her step by step instructions below.
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You will need:
Edibles
- Cookie dough
- Sugarpaste
- Paste food colour – Sugarflair Tangerine, Grape, Mint Green, Black Extra
- Apricot glaze or piping gel
- Edible glue
- Corn flour duster
Cookie Dough Recipe Ingredients
- 200g unsalted butter, chilled and cut into small cubes
- 300g plain flour
- 90g icing sugar
- 2 egg yolks
- (Optional finely grated rind of one orange or lemon)
Katy Sue Designs Halloween Moulds
Tools
- Work board
- Rolling pin
- Sharp knife
- Greaseproof paper
- Baking sheet/tray
- Cutters and/or templates
- Brush for gluing
- Brush for glaze/piping gel
Follow these steps to make your own Halloween cookies:
Making the cookies
- Put butter, flour (and rind if using) into a food processor and process until the mixture looks like fine breadcrumbs.
- Add the icing sugar and egg yolks and blend until smooth.
- Wrap in cling film and leave to rest in the fridge for about 30 minutes.
- Preheat oven to 200 ˚C / fan 180 ˚C / 400 ˚F/ Gas 6.
- Choose the cookie cutters you wish to use. If you do not have cutters in the shapes you would like, you can easily make templates out of a piece of cardboard. Make the shape as simple as possible, as this works better.
- Roll out chilled dough between two sheets of greaseproof paper (you may need to knead very gently for a few seconds). If it is very sticky, add a little sprinkle of flour, or put back into the fridge to chill again.
- Cut shapes with cookie cutters or by carefully cutting around your templates with a sharp knife.
- Place the cookies onto a baking sheet on top of greaseproof paper, spacing them apart. Chill in the fridge for 30 minutes until firm.
- Bake in the oven for 10 – 12 minutes until pale golden around the edges.
- Leave the cookies on the sheet for a 2 minutes to firm up, then remove carefully from the tray and place on a wire rack to cool.
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Decoration
- Colour your sugarpaste in the colours you desire. Orange, purple, green and black are great spooky colours!
- Roll out some sugarpaste until just a few mm thick. Cut out a shape to match the cookie. Brush a thin layer of apricot glaze or piping gel onto the surface of your cookie, and place the shape on top.
- To make an embossed patterned shape such as the cobweb cookies or purple bat, select the Katy Sue Halloween Design Mat. Roll out some sugarpaste to about 3mm thick. Dust the Katy Sue mat with cornflour and place the sugarpaste on top. Gently press the paste with your fingertips into the mat to emboss the pattern. Turn over and peel the mat from the paste. Now cut the desired shape using the template or cutter. Place onto cookie as before.
- Use Katy Sue Halloween moulds to add more details like ghosts, bats and spiders, dust the Katy Sue mould with corn flour. Make a small ball of sugarpaste and push into the cavity to fill. If there is too much paste, remove the excess with your finger or a blunt palette knife. Make sure that you can see a clear shape without any “overspill”! Push out of the mould carefully and add to your cookie with a dab of edible glue or water.
- To make the pumpkin, push orange paste into the mould and remove. Use the extra face pieces around the edge to customise your own face. I also used these for the ghoul’s face. Watch this short tutorial video to see how to make your pumpkin face.
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