Halloween is just around the corner and we had a huge amount of fun creating this bumper post just for the occasion! My kids went nuts for these cookie designs and if you have little ones at home I’m sure they’ll love them too.
Having a basic vanilla cookie recipe in your back pocket is always handy, and there are so many ways to get creative with shapes and decorations. You could also flavour the dough with spices like ginger and cinnamon, add a handful of chocolate chips, dried fruit or funfetti or add a few drops of food colouring to your dough.
I’ve included my basic cookie dough recipe below, as well as the details of how I made each of the cookies. They’re fun, achievable ideas that the kids could even make themselves. And if you’re looking for more Halloween baking inspo you can check out this spooky spiderweb cake which is also lots of fun to make. I’d love to see your creations on Instagram if you give them a go. Please do tag me so I can give you a shout out!
Here’s how I made each design (there are also some videos below):
- use a gingerbread man cookie cutter and gently push the arms up slightly
- dip the baked cookies in white glace icing (sift icing sugar and add water gradually until the icing coats the back of a spoon)
- allow the icing to dry, then drizzle the cookies with melted white chocolate
- add eyes made from black fondant icing
- colour the cookie dough with black gel food colouring
- use letter cutters to cut out B’s and O’s
- pipe or spread half of the letters with orange buttercream icing and place a second cookie on top
- butter icing: 150g butter + 300g icing sugar + a dash of milk should be enough for 15 pairs of cookies
- ice round cookies with purple and green buttercream icing
- add an eye or three to each cookie (I used smarties)
- use an edible black pen or black fondant to add detail to the eye
- buttercream icing: 150g butter + 300g icing sugar + a dash of milk should be enough for 20 cookies
- cut the dough into circles, then cut smaller circles from the middle of half of the cookies
- spread a teaspoon of two of melted chocolate to the full cookies and sandwich a cookie with a hole on top of each
- stick a chocolate malt ball or two into each hole
- use the remaining chocolate to pipe legs and attach fondant eyes
- 100g chocolate should be enough for approximately 10 cookies
- use cutters (or make your own cardboard templates) to cut out Halloween shapes like pumpkins, cats, bats and tombstones.
- colour fondant icing, roll out and use the same cutters to cut out shapes. Attach the fondant to the cookies with a small amount of glace icing.
- Add small details like eyes and extra colour dusting.
- use a ratio of 1 large egg white to 50g castor sugar to make your meringue mixture (more detailed instructions can be found here). This will make 8-10 ghosts, but feel free to double the recipe.
- use a nozzle with a plain, round opening to get the ghost shape.
- decorate the baked meringues with eyes and mouths made from black fondant. It’s easiest to attach these with a small amount of melted chocolate.
Mummy, monster and meringue cookies:
Spider, BOO and fondant cookies:
Music by Bensound.com (https://www.bensound.com)
BASIC VANILLA COOKIE DOUGH
- 230g butter, room temperature
- 200g castor sugar
- 10ml (2 tsp) vanilla essence
- 2 large eggs, lightly beaten
- 370g flour
- 5ml (1 tsp) baking powder
- pinch of salt
- flour for dusting
1.) Preheat the oven to 170º and line a tray with baking paper.
2.) Cream the butter and castor sugar together for 5 minutes until fluffy. Add the vanilla essence and eggs and beat together.
3.) Add the flour, baking powder and salt. Mix everything together until just combined, then tip the mixture onto your work surface and press together. (Try not to overwork the dough as this can result in a tough cookie.) Wrap the dough and refrigerate it for 30 minutes.
4.) Dust your work surface with some flour and roll out the dough. Cut out your desired shapes and arrange them on the lined tray. Bake for 14-16 minutes* or until golden around the edges. Leave to cool before decorating.
*Note – baking times will vary depending on the size of the cookies, so best to keep an eye on them after the 10 minute mark, especially if they are small.