Witch Hat Sugar Cookies
for Halloween is a fun #cookingwithkids cookie project.
This Witch Hat Sugar Cookie is so adorable and I’m glad I had an early start with my Halloween baking early this year.
I sometimes need a little nudge and inspiration to get started on holiday baking.
The #fillthecookiejar Monthly Cookie Party hosted by Cynthia at Feeding Big was just what I needed this season to get an early start on my holiday cookie baking.
Sometimes a basic sugar cookie recipe is just what you need for certain occasions when making cut out cookies.
If you need a quick reference for a recipe I used this sugar cookie recipe here many times.
When I decided on this witch hat sugar cookie I chose this Sugar Cookie Cut Out recipe below which is from bhg.com.
- ⅔ cup butter, softened
- ¾ cup granulated sugar
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 egg
- 1 tbl. milk
- 1 tsp. vanilla
- 2 cups all-purpose flour
- Using an electric mixer add butter to a large mixing bowl and beat on high for 30 seconds. Add in the sugar, baking powder and salt and continue to mix until well blended.
- Next add in the egg, milk and vanilla and mix until well combined. Occasionally scrape down the sides of the bowl to be sure all the ingredients are fully combined.
- Add in the flour a little at a time with the mixer. You may have to mix in the remaining flour with a wooden spoon.
- Divide the dough in half and cover each piece with plastic wrap. Chill for at least 1 hour, or longer. (I make the dough a day in advance and keep it in the fridge until I’m ready to bake.)
- When dough is properly chilled and you are ready to bake, preheat oven to 375 degrees.
- On a lightly floured surface roll out one half of the dough at a time to ¼-inch thickness. Cut out your shapes using cookie cutters. Place cutout shapes on ungreased cookie sheets 1 inch apart. Using the scraps, re-roll the dough and continue to cut our more shapes. Continue to roll, cut, and repeat.
- Bake for 7-10 minutes or until edges are firm and bottoms are very light brown.
- Transfer cookies to a wire rack and let cool.
- Frost the cookies with sugar icing. Set aside for at least 1 hour or until the icing hardens.
To make the cookie icing I used confectioner’s sugar with water and gel food coloring. I made a medium thick consistency for the icing. I found it easier to work with and it dried and hardened with a nice gloss.
Cookie Sugar Icing
- 3 TBLS. confectioner’s sugar (for each color)
- gel food color
- Add the sugar to a small bowl. Using a tiny spoon add a little water (several drops at a time) and stir into the sugar. (I use a few drops of water at a time so as not to make it too watery which would require adding more sugar thereby making way too much icing than I need.)
- Continue to add a few drops of water stirring into the sugar to make a thick paste but thin enough to spread over the cookies.
- Add a drop of color and stir well until you have the desired color.
- Spread over cooled cookies. Set cookies on wire racks until the sugar icing hardens.
For the black icing I started with a chocolate base to give me a darker color to work with. I sifted 2 tablespoons of cocoa powder with the sugar into a medium bowl.
Then I added a little water to make the icing, stirring to blend the sugar and cocoa.
To that I added 2-4 drops of black gel food color stirring after each addition of gel until the sugar icing was smooth and shiny.