Description
These Halloween Pumpkin Cookies are a delightful seasonal treat featuring soft sugar cookies decorated with vibrant orange sugar paste and detailed black icing to create festive pumpkin faces. Perfect for Halloween parties or a spooky snack, these cookies combine a simple buttery dough with playful decorations that are sure to impress both kids and adults alike.
Ingredients
Scale
Cookie Dough
- 110 g salted butter (cubed)
- 100 g white caster sugar (superfine sugar)
- 1 medium free range egg
- ½ tsp vanilla extract
- 250 g plain white flour (all purpose flour)
- ¼ tsp bicarbonate of soda (baking soda)
- ¼ tsp baking powder
- ¼ tsp salt
For Dusting
- 1 tsp cornflour (cornstarch)
Decorations
- 500 g orange sugar paste (vegetarian, if required)
- 2 tbsp icing sugar (powdered sugar)
- Black writing icing
Instructions
- Prepare the Dough: Cream the cubed salted butter and white caster sugar together until light and fluffy. Add the medium egg and vanilla extract, mixing well to combine.
- Combine Dry Ingredients: Sift together the plain flour, bicarbonate of soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until the dough comes together into a smooth ball.
- Chill the Dough: Wrap the dough in cling film and refrigerate for at least 30 minutes to firm up, making it easier to handle and cut shapes.
- Prepare to Roll: Preheat your oven to 180°C (350°F). Lightly dust your work surface with cornflour to prevent sticking. Roll out the chilled dough to an even thickness of about 5mm.
- Cut Out Cookies: Using a pumpkin-shaped cookie cutter, cut out as many cookies as you can from the dough. Place them on a baking tray lined with parchment paper, spaced evenly to allow for slight spreading.
- Bake the Cookies: Bake in the preheated oven for 6 minutes or until the edges are just starting to turn golden. Remove from the oven and let cool completely on a wire rack.
- Decorate with Sugar Paste: Roll out the orange sugar paste thinly and use the same pumpkin cookie cutter to cut shapes. Use a little water or icing sugar paste mixed with water as glue to attach the sugar paste shapes to the cooled cookies.
- Add Detail: Use the black writing icing to pipe faces and spooky details on the pumpkins, allowing your creativity to shine with different expressions.
- Finish: Let the icing set completely before serving or storing the cookies in an airtight container to maintain freshness.
Notes
- These Halloween pumpkin cookies are perfect for serving as a treat this spooky season.
- The cookies are simple sugar cookies iced with rolled fondant (sugar paste) for vibrant decoration.
- You can substitute black writing icing with edible markers if preferred.
- Ensure cookies are completely cool before applying sugar paste to prevent melting.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 128 kcal
- Sugar: 16 g
- Sodium: 54 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 13 mg
