Halloween Cookies

As Halloween approaches, we have developed a few traditions around our home–decorations around the house (not too scary),

   

purchasing new costumes (this decision is usually made around 4th of July),

carving pumpkins (of course)

and making sugar cookies.

 

I know what you must be thinking–“sugar cookies are for Christmas time.” Don’t worry– we for sure make them then.  But, my boys also love to have them at Halloween time too.  The good news is that I only have one Halloween cookie cutter–a pumpkin shape–so there is no fighting over who gets what cutter. Plus, decorating cookies is always a good school break activity and since our school district has a fall break (lucky us)–its something to pass the time and fill the bellies.

I’ve used the same recipe for years.  The original came from a Betty Crocker cookbook that I got as a wedding gift a million (24) years ago.  I’m a firm believer that Betty always knows what she’s talking about and these cookies do not disappoint. Keep scrolling and I’ve also included a low carb, stevia sweetened version.

 

 

The Ingredients:

Whipping the butter:

Add 1/2 Flour, sugar, egg, baking powder, vanilla and salt:

 

 

 

 

 

Mix in remaining flour:

Divide dough in half:

Refrigerate for 3 hours:

Roll out dough on lightly floured surface:

Cut out shapes and place on ungreased cookie sheet and bake:

 

 

Powdered Sugar Icing

2 Cups Powdered Sugar

1/4 Cup Melted Butter

1 tsp vanilla

1/2 Cup milk

Food Coloring

Put (place? Pour? Gently scoop?) 2 Cups of Powdered Sugar in a large bowl.  Add melted butter, vanilla and milk.  Mix on low (unless you want an explosion of the fluffy stuff all over your kitchen).  Add more milk if needed until you get a nice thick consistency.  If it gets too runny, add more powdered sugar. (if your like me–it takes going back and forth with the milk and sugar–until you have a bowl overflowing and enough to frost 1000 cookies). Divide frosting into smaller bowls.  Add food coloring of your choice to each bowl. Frost the cookies (don’t forget the sprinkles)

*Use a Tbsp of Cocoa to get a nice brown color–for decorating the stems or whatever. Plus it makes it chocolate frosting.  Chocolate frosting is essential to successful cookie baking.

This is my Trim Healthy Mama version–since I’m trying to cut out sugar and lower my carbs. I’ll be honest–they’re not nearly as tasty as the originals (few baking blend/odd flour type things are) I’m still waiting for the miracle of a low fat, low carb, doesn’t taste like sawdust and make me want to cry flour– but in my “something is better than nothing” view of trying to get healthier–they will suffice. (how’s that for a stellar recommendation–aren’t you just dying to try them now?).  I usually half the recipe since I’m usually the only one in my home that eats this version.

Low Carb Stevia Sweetened Cutout Cookies

2/3 Cup Butter

1 1/2 Cup Trim Healthy Mama Baking Blend (or mix your own)

1 egg

1/2 Cup Stevia Blend Sweetener (Trim Healthy Mama Super Sweet Blend) (I use Pyure)

1 Tbsp Unsweetened Almond Milk

1/2 tsp baking powder

1/2 tsp vanilla

dash of salt

Beat butter with an electric mixer for about 30 seconds (this softens it up a bit). Add half of the flour, the egg, sugar, milk, baking powder, vanilla and salt. Beat till thoroughly combined. Beat in remaining flour a little at a time.  Keep adding until dough can form into a ball but is not sticky.

Divide dough in half. Cover and chill for 3 hours.
Place on large sheet of parchment paper, add some extra flour if it is still sticky and carefully roll out the dough to desired thickness (1/8″-1/4″).  Cut into desired shapes and place on an cookie sheet sprayed with cooking spray. Bake in a 375 degree oven for 7-8 minutes or until edges are firm. (if you like a softer cookie take them out at 8 minutes, if you like crispier cookies keep baking for another minute or 2 until edges are lightly browned). Cool on a cookie rack. Frost with Cream Cheese Frosting.
Makes 12-16 cookies (or about 8 big pumpkin ones)

The ingredients:

Whipping the butter:

Adding the flour, egg, baking powder, vanilla, and salt:

Form dough into a ball:

Refrigerate for 3 hours:

Roll out on parchment paper (add extra flour blend if necessary):

Cut out cookies:

Cream Cheese Frosting

4 oz. Cream Cheese

1/2 Stick Butter (softened)

Splash of Vanilla

1 Tbsp Stevia Blend Sweetener (Trim Healthy Mama Super Sweet Blend) (I use Pyure)

Blend all together.  Add Food coloring if desired.  Frost the cookies. You can use Lily’s Chocolate Chips to decorate (they’re a stevia sweetened chocolate chip)

Both of these cookies are great not only for you and your family to gobble up, but to make for school parties and any Halloween events you want to share yummy treats.