Spooky season is officially here! 👻 Well autumn is anyway, for us in the UK it about 12 degrees C these days 😅.
With Halloween just around the corner and with Netflix releasing every horror/thriller movie you could think of, lets just say it got me in the spirit!
A fun and cool new new approach to decorating your sugar cookies this October!
I have seen cupcake cookies everywhere these last couple of months and after creating this yummy recipe and finally hopping on the trend, i can honestly say that I'm not mad about it. 🤤
The perfect spooky snack for Halloween and to serve at any event, gathering and party!
Recipe
A soft classic sugar cookie, topped with a silky smooth vanilla buttercream and decorated with Oreo's and chocolate chip cookies.
Prep Time: 15 minutes
Chill Time: 1 hour 30 minutes
Cook Time: 50 minutes
Total Time: 12 minutes
Servings: 12
Author: Zainab
Ingredients:
For the sugar cookies;
280g plain flour
¼ teaspoon baking powder
A pinch of salt
85g unsalted butter, softened to room temperature
75g granulated sugar
30g of and egg
1 teaspoon pure vanilla extract
½ teaspoon almond extract
For the cookie monster vanilla buttercream;
230g unsalted butter, softened to room temperature
480g icing sugar
60ml double cream
1 teaspoon of royal blue gel food colouring (its very important to use gel and not liquid **see notes)
2 teaspoons pure vanilla extract
A pinch of salt
For the toppings;
Oreo biscuits
Mini Maryland cookies
Icing sugar googly eyes
Method:
For the sugar cookies;
1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
3. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
4. Place the dough on a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
5. Cover the dough (that is till on the baking mat/tray - lined with parchment paper) with cling film, then refrigerate for at least 1-2 hours and up to 2 days.
6. Once chilled, preheat oven to 177°C/350°F. Line 2 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it. Using a round cookie cutter, cut the dough into round shapes. Re-roll the remaining dough and continue cutting until all is used.
Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.
7. Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
For the cookie monster vanilla buttercream;
1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add a few tablespoons of icing sugar at a time and continue to beat into the butter.
2. Add the heavy cream, food colouring and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet.
Assemble;
1. Once the cookies have full cooked and the frosting is made, transfer the frosting into a piping bag with a 1B star nozzle fitted.
2. Pipe the frosting onto the cookies by squeeze a tiny bit of frosting at a time, pulling upwards. Pipe until the cookie is covered.
3. Decorate the cookies by halving the Oreo down the middle and removing the frosting from the Oreo. Chop in half and place frosting side down to create the mouth. Then chop the mini biscuits in half and place that in the side of the mouth. Add two icing googly eyes for the eyes.
4. Allow the cookies to sit for about 15 minutes uncovered before eating them so that they can create a 'crust' on top.
5. Dig in!
Notes
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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