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This is my absolute favorite rolled sugar cookie recipe, especially for decorated cookies because it really is NO FAIL! They actually stay in the exact shape you cut them in! This makes decorating a snap because you can cut the exact same shape out of fondant and it will fit perfectly! If you are planning on decorating Halloween sugar cookies or ANY cookies over the upcoming holiday season, this is the recipe to use. And if you are looking for Halloween cookie decorating ideas, I’ve got you covered with these pumpkin, witch hat and witch shoe cookies. These easy sugar cookies are completely NO FAIL, hold their shape really well, do not spread and taste great!
If you are like me and have always struggled with the painful process of outlining and flooding in royal icing cookie decorating, you will LOVE this cookie decorating technique!
These sugar cookies are also excellent for Halloween parties, as they are sturdy, won’t break en route, but they have a nice, soft texture. You can even personalize them for kids’ parties.
But they are not just for kids! I have made them for adult holiday parties as well.
Add a little “Princess Cake and Cookie emulsion” and elevate the flavour of this sugar cookie to new level. To mix things up, I will also add it to my fondant instead (all you do is knead it in).
Cookie Decorating Tools:
You can use a variety of tools to do simple decorations, including many things you find around your house!
- I simply used the smooth end of a butter knife to indent the pumpkins
- I used a small leaf cutter and edible marker to write the kids’ names.
Witch Hat Cookies:
- I used a small flower imprinter (embosser) on the boys’ witches’ hats
- I used a small flower cutter/ejector on the girls’. * You could also buy candy flowers from arts & crafts store in cake decorating section
Witch Shoe Cookies:
- I used sprinkles (black sparkling sugar) to decorate the buckles of these Halloween witch shoes
- I used small pieces of colored fondant for the rest of the accents.
- I used the open end of a decorating tip to make the circles on the back of the shoes
**Links to all of these supplies are in the recipe
Easy Cookie Fondant Decorating Technique:
Decorating cookies with royal icing takes A LOT of practice. Even I’m not all that fond of it. So, if all the flooding and outlining involved in the royal icing technique seems overwhelming, give fondant a try with one of these Halloween cookies. I can guarantee that it’s easier than rolling out a pie crust and so easy to apply. Just follow my simple tips.
TERRI’ S TIPS:
If you want to make fondant covered cookies like the ones in the photos:
- Simply cut the fondant out of the same cookie cutter you use for your cookies
- Leave it to dry a little, for 15 minutes or so (this will help with the transfer to the cookie).
- Brush the surface of the cookie with a little clear white corn syrup
- Transfer the fondant cut out to the cookie and gently place directly on top of the cookie
- Smooth the fondant over the cookie with the palm of your hand- you can even stretch it a little to fit
- Decorate as desired
- When decorating/doing accents: if you are sticking fondant on fondant, just use a tiny little bit of water to make it stick
Happy sugar cookie baking!
AND if you have any questions, please don’t hesitate to contact me @firstname.lastname@example.org
If you are looking for additional FUN Halloween recipes, then try my Witches Brew Spumoni Trifle with jello worms
If you like this recipe, PIN IT for later!~
No fail sugar cookie
This no fail sugar cookie won't spread, tastes amazing and is simple to make. Because it holds its shape, it's easy to decorate with fondant.
- 2 cups unsalted butter
- 2 cups sugar white granulated
- 2 eggs
- 1 tbsp desired flavoring *I use 1 tsp Princess Cake and Cookie Emuslion and the remainder vanilla
- 6 cups flour use a little less, about 1/4 - 1/3 cup flour in dry climates
- 1/2 tsp baking powder
- 1 tsp salt
Preheat Oven to 350 degrees F (176 C)
Cream butter and sugar until light and fluffy.
Add eggs and vanilla/flavouring. Mix well.
Mix flour, salt and baking powder together.
Add dry ingredients a little at a time to butter mixture. Mix at low speed until flour is completely incorporated and the dough comes together.
Chill for 1 hour in fridge.
Roll our onto floured surface and cut into desired thickness and cut into desired shapes.
Bake on ungreased baking sheet at 350 degrees F (176 C) for 8 to 10 minutes or until just beginning to turn brown around the edges.
Sugar Cookie Icing (Fondant) Decorating:
Simply cut the fondant out of the same cookie cutter you use for your cookies
Leave it to dry a little, for 15 minutes or so (this will help with the transfer to the cookie).
Brush the surface of the cookie with a little clear white corn syrup
Transfer the fondant cut out to the cookie and gently place directly on top of the cookie
Smooth the fondant over the cookie with the palm of your hand- you can even stretch it a little to fit
Decorate as desired
When decorating/doing accents: if you are sticking fondant on fondant, just use a tiny little bit of water to make it stick