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Get into the Halloween spirit with these bold and playful sugar cookies. Each one sports bright swirls of orange and black dough, making them a real eye-catcher. Whip them up for an easy, crowd-pleasing treat that’ll wow everyone at your party. Want to get started? Here’s what you’ll need to grab before you mix things up.
INGREDIENTS
- Halloween sprinkles (optional): Fancy up these cookies on the outside with some colorful sprinkles if you’re feeling extra festive.
- 1 tsp black gel food coloring (super black): Give half your dough that classic dark Halloween vibe.
- 1 tsp orange gel food coloring (electric orange): Bring in that lively orange for a spooky look.
- 2 tsp vanilla extract: Makes the cookies taste warm and sweet.
- 2 large eggs: Keeps everything stuck together and brings moisture.
- 1½ cups granulated sugar: Sweetens the dough and adds just the right shine when baking.
- 1 cup butter (room temp): Makes your cookies soft and chewy with a rich flavor.
- ½ tsp salt: Turns up the flavors in each bite.
- 1 tsp baking powder: Gives the cookies a tiny puff for the perfect texture.
- 3 cups all-purpose flour: Your base for smooth dough that keeps its shape.
INSTRUCTIONS
- Step 10:
- Let your cookies cool down on a wire rack before you dive in.
- Step 9:
- Preheat the oven to 350°F. Slice your chilled dough log into cookies about ¼ to ½ inch thick. Pop them on a parchment-lined tray, keeping some space in between.
- Step 8:
- Go wild with Halloween sprinkles if you want, pressing them all along the outside of the dough log, then wrap it up and chill for at least an hour.
- Step 7:
- Once the dough is chilled, roll out each color to about ⅛ to ¼ of an inch thick. Stack black dough over orange, trim for clean edges, then roll it up into a log.
- Step 6:
- Shape each colored dough into a ball, squish into a rectangle, wrap up tight with plastic wrap, and chill for a couple of hours so everything gets firm.
- Step 5:
- Split your dough in half. Mix orange gel into one part, black into the other. Work each color in separately until you’re happy with how they look.
- Step 4:
- Slowly add the flour mix into your wet dough, beating just until it's smooth and pulls together.
- Step 3:
- Crack in the eggs and toss in the vanilla, then beat until they're worked in.
- Step 2:
- With another bowl, beat together butter and sugar until it's fluffy and pale. Give it about 2 to 3 minutes with your mixer.
- Step 1:
- Stir together flour, salt, and baking powder in a bowl. Set aside for later.
Serving and Storage Tips
- If you want them extra fresh later, freeze the shaped dough log before baking and just slice it up when you’re in the mood.
- Best enjoyed at room temperature since that’s when they’re soft and tasty.
- Throw your finished cookies into an airtight container on the counter, and they’ll stay good for about 5 days.
- Perfect for Halloween get-togethers, treat bags, or sharing with all your friends and neighbors.
Tips from Famous Chefs
- Alton Brown says that chilling your dough before baking really helps everything come together just right and gets you a better texture.
- Sally McKenney likes using gel food coloring since it makes brighter cookies and the dough stays the perfect consistency.
VARIATIONS
- Get creative! You could swap in colors to fit any holiday, like red and pink if you’re in the Valentine’s mood.
- Add a little almond flavor or sprinkle in some cinnamon for something different.
- Once baked, try drizzling chocolate (white or dark) on top for a tasty finish.