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Halloween Snickerdoodle Cut Out Cookies

  • Author: Elizabeth Buuck
  • Prep Time: 30 min
  • Cook Time: 8 min
  • Total Time: 38 min + decorating time
  • Yield: 24 Cut Out Cookies 1x

Description

Cinnamon sugar snickerdoodle cut out cookies that are soft and buttery, but hold their shape when baked. Decorated for spooky season with royal icing.


Ingredients

Scale

For the Snickerdoodle Sugar Cookies

  • 1 C (226 g) Salted Butter, at room temperature
  • 1 c (200 g) Granulated Sugar
  • 1 Lg Egg, at room temperature
  • 1 TBSP Vanilla Bean Paste (or pure vanilla extract)
  • 3 C (375 g) All Purpose Flour
  • 1/4 tsp Salt
  • 2 tsp Cinnamon

For the Royal Icing

  • 1/4 C Meringue Powder
  • 1/2 C Lukewarm Water
  • 1 lb (half a bag) Powdered Sugar
  • 2 tsp Clear Vanilla Flavoring
  • Gel Food Coloring

Instructions

For the Snickerdoodle Cut Out Cookies

  • In the bowl of your stand mixer with the paddle attachment, cream the butter and sugar for 3 minutes, or until light and fluffy. Scrape down the bottom and sides of the bowl as needed.

  • Add the egg and vanilla bean paste. Mix for another 2-3 minutes.

  • Add the flour, salt, and cinnamon. Mix on medium speed for 3 minutes, or until the dough starts to pull away from the sides of the bowl and looks like scooped ice cream.

  • Divide the dough in half, roll it out onto flour dusted parchment paper to about 1/2″ thickness. Chill for 30 minutes to an hour.

  • Cut out your desired shapes. Place the cookies on a parchment lined cookie sheet. They won’t spread in the oven, but leave a little space in between.

  • Put cookies of similar size on the same cookie sheet. Place the cookie sheets in the freezer for 10 minutes while you preheat the oven to 375.

  • For large cookies (3-4 inches) bake at 375 for 8 minutes. For mini cookies (1-2 inches) bake at 375 for 4-5 minutes. The cookies shouldn’t brown at all in the oven and still look slightly wet in the center when you remove them from the oven.

  • Let them cool on the hot cookie sheet for about 5 minutes, then move to a cooling rack to cool completely.

For the Royal Icing

  • In the bowl of your stand mixer add the meringue powder and lukewarm water. Use a whisk to combine the water and meringue powder. Continue to whisk until the meringue powder dissolves and the mixture looks like beer foam.

  • Add the powdered sugar and whip until light and fluffy, 3-4 minutes.

  • Mix in the clear vanilla until combined. Then, decide what colors you want and divide the royal icing into bowls.

  • Use gel food coloring to color the icing however you like. Then use water to thin out the icing to a 25-30 second icing.

  • Add the icing to tipless piping bags and decorate however you like.

  • Let the icing dry at least 4 hours, up to overnight. It should set completely and be stackable.

Keywords: snickerdoodle cut out cookies, halloween royal icing cookies, halloween sugar cookies