I used to love learning how to make Halloween cookie recipes when my children were young. I usually would make them for my kids to take to school for their classmates. I would also bake enough to put in small bags with other goodies to give out to the “trick or treaters” or “beggars” as we called them when I was young. While I was baking I also made enough to serve at home to family and friends stopping by.
Halloween or as some call it All Hallows Eve dates back to the seventeen hundreds and is celebrated in many countries. Adults and children celebrate by dressing in costumes and covering their faces with masks. Since the late 1940’s, it has been customary for the children to dress in costumes and go from door to door saying “trick or treat”. This means that if the person does not give them candy or some type of treats or money, they can expect to receive a “trick”.
When I was young, homes were asked to leave the porch light on if they wanted to give out treats and participate in the evening event. The “trick” usually would come in the form of something mischievous being done like dumping their trash cans. In actuality, if a home did not leave their light on and chose not to participate, it was no big deal; we simply went on the next house which was lit up.
Although I loved learning how to make Halloween cookie recipes, candy making and packing the goodies for all the little kids, many people choose not to celebrate this holiday because of its pagan roots. As I got older (and wiser), I no longer celebrate this occasion like I once did. I saw so many dangers of my kids out “trick or treating”, even with me at their side that I stopped this annual practice while they were still young. Instead on this evening, I would have a party at home or a small “fall festival” for my family.
Halloween falls at the end of October here in the United States. I still love learning how to make Halloween cookie recipes but now I prefer to center them on a fall festival theme. I have noticed people doing this in many areas of this country. The fall decorations are so beautiful in areas like the Appalachians and everyone seems to enjoy the fall festivals or harvest festivals better than people enjoy Halloween; even the children. There are pumpkins everywhere to make great pumpkin cakes, breads and cookies for the celebrations.
I found a Wilton’s pumpkin cookie pan at Ross Store for only $6.99. I have so many of the decorative pans but I never saw this one before and it made cookie baking look so easy. These pumpkins turn out so cute and they were easy to bake. Here is the Wilton recipe which was on the pan and I used for these decorative “Jack-o-lantern” cookies.
NOTE: Purchasing prepared frosting will save time if you are making a lot of Halloween cookie recipes. The colors are bright and pretty; the taste is also good.
Halloween cookie recipes that are baked in molds are really easy to decorate.
Preheat oven to 350F degrees.
If using the pan lightly spray cavities.
NOTE: This recipe is so buttery, if you are using a regular cookie sheet, I would not grease the pan. These are crispier cookies with a good buttery taste.
In a large bowl, beat the butter and sugar with an electric mixer on medium speed until well blended.
Beat in the egg, vanilla and almond; mix well.
Combine the flour and salt; add to the butter mixture and blend well.
Press dough filling cavities of pan 2/3 full.
This recipe makes 2 dozen cookies so dividing the dough into 24 parts makes filling the pan easy.
NOTE: You can also form dough into balls and place on baking trays; then flatten with bottom of glass.
Bake 10 to 12 minutes until light brown around the edges.
Cool in the pan for 10 minutes; turn pan over and tap lightly to remove cookies.
Cool completely before frosting
This is a very flavorful Halloween cookie recipe. Taste like fall.
Preheat oven to 375F degrees.
Combine and mix sugar, shortening, eggs and pumpkin; blend thoroughly.
Sift flour and measure; add other dry ingredients to flour.
Add flour mixture into pumpkin mixture; stir until blended.
Add raisins and nuts and blend well.
Drop batter by heaping teaspoon onto an ungreased baking sheet.
Bake about 12 to 15 minutes or until light brown.
Ice with a thin butter icing when cool. (About 5 dozens)
These zucchini bars make a great fall festival or a Halloween cookie recipe. Many of you still have zucchini left from your garden and the smell of the spices in the oven give the feeling of the approaching holidays.
Preheat oven to 350F degrees; grease a 9 X 13 inch baking pan.
Combine and mix sugar, butter, vanilla and eggs in a large bowl.
Stir in flour, baking soda, cinnamon, nutmeg and cloves.
Stir in zucchini and raisin; spread in greased pan.
Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean.
Spread top with lemon glaze while still warm; cut into bars 2 X 1 ½ inches.
Refrigerate leftover bars.
NOTE: I line the pan with parchment paper so I can lift out for easy cutting.
Mix sugar and butter; stir in the lemon juice until smooth and desired consistency.
Learn how to make a Halloween cookie recipe which look like spider webs.
Combine and mix together all ingredients until smooth except powdered sugar.
Pour batter into a squeeze bottle with a narrow opening.
Heat a skillet or griddle greased lightly until hot.
Work quickly squeezing batter to form 4 straight thin lines (4 to 5 inches long) intersecting in the center to form a star shape.
To form web squeeze thin streams of batter to connect the lines.
Cook for 30 to 40 seconds until bottom is golden brown; carefully turn the web over.
Cook until golden; remove from heat and dust with powdered sugar.
Preheat oven to 325F degrees.
Combine flour, soda and salt in a small bowl.
In a mixing bowl beat together butter, sugar, brown sugar and vanilla until creamy.
Beat in eggs; gradually beat in flour mixture.
Stir in chocolate chips, oats and raisins; make ¼ cup of mixture in mounds on ungreased baking sheets 3 inches apart.
Insert wooden stick into side of each mound; bake 14 to 18 minutes until golden brown.
Cool for 2 minutes; remove to a wire rack to cool completely.
Decorate with frosting and candies; makes about 21.
This Halloween cookie recipe is very cute and easy to make.
Preheat oven to 350F degrees.
Combine in a large bowl sugar, brown sugar and butter until light and fluffy; beat in vanilla and eggs.
Stir in flour, cocoa, soda and salt; stir in raisins and walnuts then blend well.
Refrigerate for 2 to 3 hours.
Using two tablespoons of dough shape into balls; place on ungreased cookie sheets two inches apart.
Press down slightly on balls with a bottom of a glass dipped in sugar.
Bake 10 to 14 minutes until slightly set; remove from cookie sheets and cool completely.
FOR FROSTING combine all frosting ingredients adding enough milk for desired consistency.
Using a decorating bag, make smiling faces on cookies; makes about 50 cookies.
My Halloween cookie recipes must always include decorated sugar cookie cutouts.
Cream butter and shortening together; beat in sugar until blended.
Add egg, milk, baking powder, vanilla and salt; beat until blended.
Beat in half of the flour; stir in remaining flour until blended.
Divide dough in half; cover and chill about 3 hours.
PREHEAT OVEN to 375F degrees.
Roll dough to about ¼ inch thickness on floured surface.
Cut in desired Halloween shapes; place 1 inch apart on ungreased cookie sheet.
Bake about 8 minutes until set; cool 1 minute before removing from sheet.
Cool completely on rack before frosting.
When making Halloween cookie recipes, the smell of spices lets us know that fall is in the air.
Sift together flour, baking soda, salt and spices; set aside.
With mixer beat together brown sugar, butter and molasses until well blended.
Stir in the flour mixture; mix well with hands and shape into 4 balls.
Wrap each ball with plastic wrap; refrigerate overnight.
PREHEAT OVEN to 375F degrees.
Remove 1 ball at a time from refrigerator.
Roll on floured surface each ball to 1/8 inch thickness.
Cut into desired Halloween shapes and place 1 inch apart on lightly greased cookie sheet.
Bake 6 to 8 minutes until lightly browned; move to rack to cool completely.
Decorate with Halloween colors.
Everyone loves shortbreads for Halloween cookie recipes.
Beat butter and sugar in mixing bowl until light and fluffy.
Stir in the flour until well blended and smooth; dough will be stiff.
Cover and refrigerate dough for several hours.
PREHEAT OVEN TO 300F degrees.
Divide dough into 2 parts; keep refrigerated until ready to roll out.
Roll dough out on a lightly floured surface to 1/8 inch thickness.
Cut into Halloween cookie cutter shapes.
Place on ungreased cookie sheets 1 inch apart.
Bake 25 minutes until lightly browned.
Cool completely and frost with Halloween colors.
When it comes to Halloween cookie recipes, I never can resist molasses cookies.
In a large bowl beat sugar and butter until light and fluffy; blend in molasses and egg.
Blend in flour and remaining ingredients; mix well, cover and refrigerate several hours.
PREHEAT OVEN TO 350F degrees.
Roll dough out onto a well floured surface to 1/8 inch thickness.
Cut into desired Halloween shapes and place 1 inch apart on ungreased cookie sheets.
Bake for 6 to 9 minutes.
Cool completely before frosting.
You can use this icing recipe for all Halloween cookie recipes as well as the Jack-o-lantern cookies.
Combine and beat butter and shortening until fluffy.
Beat in vanilla, salt and 1 cup of sugar at a time.
Add milk 1 tablespoon at a time to get spreading consistency.
Divide icing in half; divide 1 half in half again making 3 bowls.
For ORANGE pumpkins, mix the half with 3 drops yellow food coloring and 3 drops red food coloring; blend well.
For GREEN stems, use the ¼ (half of the half) and mix with 4 drops of green food coloring.
For YELLOW outlining use the other ¼ and mix with 3 drops yellow food coloring.
Use chocolate chips, candy corns and gumdrops to decorate the pumpkin faces on frosted cookies.