Bat and pumpkin Halloween cookies Recipe

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  • Nut-free
  • Vegetarian

makes:

18

Skill:

easy

Cost:

cheap

Spice:

Mild

Prep:

10 min

Cooking:

12 min
(may need 2 mins extra)

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Easy to make and a doddle to decorate, these spooky cookies are perfect for a Halloween treat.

Ingredients

  • 100g (4oz) butter, softened
  • 50g (2oz) caster sugar
  • 150g (5oz) sifted plain flour
  • 2.5ml (½ tsp) ground mixed spice

Method

  • To make this cookie recipe, place the softened butter in a bowl with the caster sugar and beat until pale and creamy. Stir in the sifted plain flour and ground mixed spice and mix to a stiff dough. Wrap in clingfilm and chill in the fridge for 30 mins.

  • Preheat oven to 180°C (350°F, gas mark 4). Roll out the dough on a lightly floured surface and stamp out about 10 bats and 8 pumpkins, re-rolling the dough as necessary. Place on a large lightly greased baking sheet and bake for 12-14 mins until pale golden. Cool on a wire rack.

  • Decorate the cold cookies with thinly rolled-out coloured fondant and attach with a little glacé icing. Pipe faces and eyes with icing or cut out faces with the tip of a small knife.

More Recipe Ideas

Top Tip

You can find packs of themed cookie cutters in kitchenware shops or some larger supermarket, but if not, just cut out templates from firm card.

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