Halloween Sugar Cookies with E-Z Gel

Of the many Halloween activities one of the favorites at our house is decorating cut-out sugar cookies.  ((We also like eating sugar cookies, but that’s probably a given.))

My favorite Halloween Sugar cookie recipe comes from the E-Z Gel recipe book. This is a great basic cut-out sugar cookie dough which has a wonderful buttery flavor with crisp edges and a chewy center. We use E-Z Gel in this dough which makes it much easier to handle when it’s being rolled out and holds the moisture so the cookies are good for several days. These also freeze very well, in particular if you under bake them slightly.

These cookies can be topped several ways. The sugar cookie without any toppings is pretty darn good, but you can also roll it in sugar, or sprinkles, or ice it with buttercream or royal icing. No matter how you finish them these Halloween Sugar Cookies deserve a place in your holiday line up. (And if it’s too late for Halloween Sugar Cookies no trouble, these are also great for Christmas and Valentines and even Thanksgiving. With the number of cookie cutters out there there are sugar cookies for all occasions!)

Sugar Cookies

Sugar Cookies with E-Z Gel (Janet’s Soft Sugar Cookies in the Answer Book)

3 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup butter (softened)

1 cup sugar

2 eggs

1/4 cup milk

2 teaspoons vanilla

1/2 teaspoon lemon extract (or orange, or almond)

3 Tablespoons E-Z Gel

Preheat oven to 375 degrees. Sift together dry ingredients and set aside.

Cream butter and sugar in large bowl until fluffy. Add eggs, milk, flavoring, and E-Z Gel and beat until light. Stir in dry ingredients to make a soft dough. Refrigerate for 5 minutes. Add additional flour if needed. Roll out 1/4 inch thick and sprinkle with colored sugar (if desired). Cut into shapes. Arrange on an ungreased baking sheet and bake for 8-10 minutes until edges are barely browned.

Cool.

Store in airtight container or freeze. If desired, omit sugar on top and frost with buttercream or royal icing.

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