This Halloween cut out witch hat sugar cookies recipe is a fun #cookingwithkids project.
I sometimes need a little nudge and inspiration to get started on holiday baking. This year I’m glad I had a head start making this witch hat sugar cookie recipe to #fillthecookiejar Monthly Cookie Party hosted by Cynthia at Feeding Big.
The decorating for the witch hat sugar cookies prep and bake takes less than 1 hour including clean up. However the cookies need to be baked at least two days in advance to allow the icing to dry between the addition of each color I used which really is no big deal. There’s lots to do while waiting for the icing to dry.
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, I used this sugar cookie recipe many times.
For this particular project I decided to use the Sugar Cookie Cut Out recipe below which is from bhg.com.
Witch Hat Sugar Cookies
Sugar Cookie Cut Outs adapted from bhg.com
Author: Wine Lady
- 2/3 cup butter, softened
- 3/4 cup granulated sugar
- 1 tsp. baking powder
- 1/4 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. Of course you could always use your favorite cookie icing recipe.
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.
This is a cookie recipe to save for those days when the kids are willing to add their creative expression to a holiday cookie.
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