This is my absolute favourite sugar cookie recipe, especially for decorating. 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 cookies or ANY cookies over the upcoming holiday season, this is the recipe to use. These easy sugar cookies are completely NO FAIL, hold their shape really well, do not spread and taste great!
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).
You can use a variety of tools to do simple decorations. I simply used the smooth end of a butter knife to indent the pumpkins and a small leaf cutter and edible marker to write the kids’ names. For the witch hats, I used a small flower imprint on the boys’ witches’ hats and a small flower cutter/ejector on the girls’.
I used sprinkles (black sparkling sugar) to decorate the buckles of these Halloween witch shoes and small pieces of coloured fondant for the rest of the accents. You can find a lot tools around your kitchen/house and buy many of these supplies at local craft stores or online.
Easy 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 below!
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 Halloween sugar cookie baking!
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 vanilla extract or 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 dry ingredients and add 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 to 2 hours 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.
*Note: You can buy Princess cake and cookie emulsion at PM Hobby Craft in Calgary and it can be purchased online from Golda's kitchen (Canada) and Global Sugar Art (International)
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