HALLOWEEN PILLSBURY COOKIES RECIPES

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HALLOWEEN PARTY COOKIE POPS RECIPE - FOOD.COM



Halloween Party Cookie Pops Recipe - Food.com image

Halloween prep is super fun when you invite your little gobblins to help decorate adorable cookies on sticks. From the pillsbury website.

Total Time 21 minutes

Prep Time 1 minutes

Cook Time 20 minutes

Yield 16 serving(s)

Number Of Ingredients 10

1 (16 1/2 ounce) roll Pillsbury sugar cookie dough
16 craft sticks (flat wooden sticks with round ends)
1 cup powdered sugar
1 tablespoon milk
1 tablespoon butter or 1 tablespoon margarine, softened
1 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1 -2 tablespoon milk
1 tablespoon butter or 1 tablespoon margarine, softened
assorted decorative candies (gumdrops, candy corn and licorice)

Steps:

  • Freeze cookie dough 1 hour.
  • Heat oven to 350°F Cut frozen dough into 16 (1/2-inch) slices; roll each into ball. On ungreased cookie sheets, arrange balls in circle, 3 inches apart and 2 inches from edges. Securely insert a craft stick into each ball with end pointing toward center of cookie sheet.
  • Bake 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • In small bowl, stir white frosting ingredients until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
  • In another small bowl, stir together all chocolate frosting ingredients except assorted candies until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
  • Frost half of cookies with white frosting; frost remaining cookies with chocolate frosting. Arrange candies on frosted cookies to create jack-o'-lanterns, cats, owls or ghosts.
  • To make Black Cat Cookie Pops, for each cookie, slice a large black gumdrop into 3 round pieces. Use small end for head; use largest piece for body. Cut ears and tail from third piece. Frost cookie with orange frosting. Arrange gumdrop pieces on frosted cookie to form cat.

Nutrition Facts : Calories 190.7, FatContent 7.2, SaturatedFatContent 2.4, CholesterolContent 11.9, SodiumContent 127.2, CarbohydrateContent 31.3, FiberContent 0.4, SugarContent 20.5, ProteinContent 1.3

HALLOWEEN GHOST COOKIES RECIPE | ALLRECIPES



Halloween Ghost Cookies Recipe | Allrecipes image

All you need for these ghost cookies is a cookie cutter in the shape of a tulip and then turn it upside-down - if you don't have that one, you can easily freehand the ghost shapes. These are great giveaways for trick-or-treaters and a nice alternative to all the candy.

Provided by barbara

Categories     Desserts    Cookies    Cut-Out Cookie Recipes

Total Time 3 hours 6 minutes

Prep Time 45 minutes

Cook Time 6 minutes

Yield 90 cookies

Number Of Ingredients 13

1 cup butter
1?½ cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
2?½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
¼ teaspoon salt
1 cup confectioners' sugar
2 teaspoons milk, plus more if needed
2 teaspoons light corn syrup, or more as needed
¼ teaspoon vanilla extract
1 (12 ounce) package miniature semisweet chocolate chips

Steps:

  • Beat butter in a bowl with an electric mixer until creamy. Add 1 1/2 cups confectioners' sugar gradually, beating until light and fluffy. Beat in egg and 1 teaspoon vanilla extract.
  • Combine flour, baking soda, cream of tartar, and salt in a second bowl. Add flour mixture to the creamed butter mixture and mix to combine. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Dust a work surface with flour and roll out dough into a thin circle. Cut out tulip shapes; if your tulip cookie cutter has a stem, cut the stem off with a knife, so you have a stemless tulip shape. Arrange cut-out cookies on ungreased baking sheets.
  • Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 15 minutes.
  • Stir 1 cup confectioners' sugar and milk together in a small bowl until smooth. Beat in corn syrup and 1/4 teaspoon vanilla extract until icing is smooth and glossy. Add more corn syrup if icing is too thick.
  • Spoon icing into a piping bag with a small plain tip. Pipe icing around the edge of each cookie to create a border. Fill in the middle completely with icing. Stick 2 chocolate chip cookies into the wet icing for the eyes. Let cookies stand until icing dries, about 1 hour.

Nutrition Facts : Calories 63.5 calories, CarbohydrateContent 8.6 g, CholesterolContent 7.5 mg, FatContent 3.3 g, FiberContent 0.3 g, ProteinContent 0.6 g, SaturatedFatContent 2 g, SodiumContent 36.4 mg, SugarContent 5.4 g

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