Iced Halloween Cookies Recipe
Iced Halloween Cookies
Total time: 30 to 60 minutes

Preheat the oven to 180º C / 350º F
Preparation time: 15 minutes + decorating
Baking time: 12-15 minutes

Difficulty: Easy
- 875 ml (3 1/2 cups) flour
- 200 ml (3/4 cup) softened butter
- 200 ml (3/4 cup) sugar
- 200 ml (3/4 cup) molasses
- 2 eggs
- 2 tsp. baking soda
- 1 tsp. baking powder
- 4 tsp. ground ginger
- a pinch of salt

- Icing sugar
- water
- food coloring
- candies (optional)
  1. Butter the cookie sheets. Preheat the oven to 180° C (350° F). Sift together the flour, baking soda, baking powder, ginger and salt.
  2. Cream the butter. Add the sugar, eggs, one at a time, and the molasses. Gradually blend in the dry ingredients, mixing well after each addition.
  3. Form the dough into balls about 3/4" in diameter.
  4. Place them on cookie sheets and flatten with a glass. Bake for 12-15 minutes.
Halloween version

Round cookies can be used to make faces or jack o'lanterns. You can also use a cookie cutter if you prefer to make ghost cookies or other shapes.

Combine icing sugar with a little water; spread over the baked cooled cookie. Make eyes with icing colored red, green or black. You could also use a little piece of licorice. 

Add some orange food coloring to your icing sugar-water icing. Transfer to a piping bag and draw the features. You could also stick little orange candies into the icing to make prominent eyes. Add a line of green icing to make the stem.

Witch's hat
Add some black food coloring to your icing sugar-water icing. Transfer to a piping bag with a star tip with gold icing to decorate the hat, or choose mini candies. For the ribbon, use a contrasting color and a thin piping tip or a strip of licorice.

More recipe ideas

Photo from Williams Sonoma where you can order ginger spiced Mini Iced Halloween Cookies

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