Dessertsbiggerbolderbaking5.0
Halloween Cookies Monster Trilogy
Learn how to make my trio of Halloween cookies with a creative twist including Chocolate Chip Cookie Mouths, Zombie Gingerbread & Meringue Bones!
👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
📝 Preparation Steps
1
Follow the method for sugar cookies from the link about for sugar cookies
Sugar Cookie(400g) sugar2 cups(600g) All-purpose flour5 Cups
2
Once Chilled roll out some of the dough on a well floured surface
3
Cut out the zombies with a gingerbread man cutter and transfer them to a baking tray (this is a soft dough so work fast). Then take a ribbed scone cutter and create the bite marks :)
4
Bake at 325oF(160oC) for ⏱️ 18-20 minutes. Until light and golden.
5
To mix the glaze, add water to icing sugar teaspoon by teaspoon until you get the runny consistency.
(400g) sugar2 cups(600g) All-purpose flour5 CupsGlazewaterIcing sugar2 Cups
6
Divide between 2 bowls and add the red food dye to one for the blood
(400g) sugar2 cups(600g) All-purpose flour5 Cupsfood dye (, black and ivor)
7
Use a piping bag to draw on the faces. You can use a spoon for the ‘blood’ Leave to dry, around ⏱️ 30 minutes. Store in an airtight container for up to 5 days :)
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