Stamped Jack-o-Lantern Cookies: an Easy Halloween Treat
So you want to make Halloween cookies, but you don't really feel like making or using royal icing? Well, do we have the design for you! Look no further than the Cookie Countess Jack-O-Lantern cutter and stamps set to help you make fun and easy cookies that still have that wow factor! See the video tutorial at the end of this blog!
Step 1: Make your favorite sugar cookie dough
- Any no-spread sugar cookie recipe will do, but we are partial to the Cookie Countess recipe, of course!
- Color your dough orange with gel food coloring. If you use the liquid colors from the supermarket, you will change the texture and consistency of your dough by adding too much moisture, so gel is the way to go.
- Over-mixing your dough can cause it to become tough. Once you add your coloring, only mix the dough long enough to fully combine it.
- Roll your dough out to the desired thickness, and chill it in the refrigerator for at least 30 minutes,
Step 2: Stamp and cut
Use the pumpkin cutter to lightly stamp outlines all over your chilled and rolled-out dough. This will give you precise placement for where to stamp the Jack-O-Lantern faces. Once you have all of the pumpkins spaced out, use the face stamps and press firmly into the dough within the outlines. Then go back with the pumpkin cutter and fully cut out all of your cookies. Transfer to a cookie sheet and bake like normal. Allow to completely cool before moving on to the next step.
💡 Did you know
Chilling the dough helps prevent it from smooshing when you stamp the faces. They still might smoosh a little bit during stamping, but that's why we only stamp the outlines of the pumpkins first-- if the dough has flattened and spread after stamping the faces, when you go back with the pumpkin cutter, it will now cut off any excess while still keeping the faces perfectly centered.
😍 Remember to use a Cookie Countess nonstick mesh mat to help your cookies bake evenly and prevent spreading!
Step 3: Get coloring!
Use a black edible marker to gently fill in the eyes, nose, and mouth on each cookie-- it's that simple! Periodically wipe the tip of the marker with a damp paper towel to remove any oil and/or cookie residue that might build up on the tip and keep the marker from working properly.
Step 4: Packaging
These cookies are small enough to fit in our standard self-sealing "cookie stick" bags. Use the coordinating grease-proof cookie backers to package three cookies per bag for a festive and professional result.
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