Halloween is JUST around the corner. I can’t believe it! My friend Rachel brought us some delicious and adorable Halloween cookies this week. I wanted to share them with you because she offered a really great tip for frosting Halloween cookies!
I find each year when we make Halloween sugar cookies, I choose good-tasting frosting over beautiful frosting. I would just rather eat a sugar cookie with homemade buttercream or cream cheese frosting than with that totally-beautiful-but-not-quite-as-tasty royal icing. The problem? I rarely can spread the frosting on the cookie but make it still look like the cute shape that we cut the cookie out with!
Thanks to Rachel I can have the best of both worlds! When she dropped her cookies, I couldn’t help but notice that, even with the frosting, they still looked like the shapes they were supposed to be. Here’s Rachel’s secret: she pipes the icing around the edge of the cookie, then uses an offset spatula to spread the frosting to the center. So simple! I don’t know why I hadn’t thought of it before and I am so glad she figured it out! It’s a different look than royal icing, but it’s still super cute and much more delicious.
A cookie nabber arrives on the photo shoot…
For the cookies pictured here, Rachel used these recipes from Mel’s Kitchen Cafe. This particular frosting is a whipped cream cheese frosting, which tasted great and also had a bit of a sheen to it, which was really pretty. A few quick notes from Rachel on the recipe:
- Refrigerate the dough for 30-60 minutes after mixing it together but before rolling it out.
- Roll the cookies out thickly, thicker than you think you should. This particular recipe makes for a fluffy, thick sugar cookie.
- Sprinkle a bit of white decorating sugar crystals on top of the frosting for extra pizazz!
“Are you looking for the cookie nabber? I think he went that way. I had nothing to do with it.”