Well I thought I’d put in a little extra effort and make some little ghost cookies for my kids classes this week to celebrate Halloween. I was without a cookie cutter so I went for the more abstract hand shaped cookie look. I’ve never actually made plain sugar cookies before as I don’t really like them, (there always seems to be so many better cookies out there to make….usually with chocolate chips!), but I thought the plain taste would appeal more to the kids.
So I made plain sugar cookies with a white royal icing and piped on a face with a chocolate coloured royal icing. Unfortunately my piping skills could use a little work! Or so Breadhead seemed to think, when after taking one look at my cookies, told me I had made a white cookie, covered in small dog turds. On closer inspection this was actually true. Luckily the kids didn’t seem to mind, although I pretty sure they like anything that involves sugar, turd shaped or otherwise…..
The recipe itself was a throw it all in until it was the right consistency, but turned out well and held its shape in the oven. I would probably add a bit more lemon to the icing for adults and maybe spice the cookies up with nutmeg, ginger or cinnamon and throw in a few chopped nuts!
Sugar Cookie Recipe:
1/2 cup white sugar
1/2 cup brown sugar
1 cup butter softened
3 cups plain flour
2 eggs beaten
1 tsp vanilla essence
1 tsp baking powder
spices (nutmeg, cinnamon, ginger) optional
1. Cream butter and sugar until light and creamy
2. Add eggs and vanilla and beat to combine
3. Add dry ingredients- sifted and stir to combine
4. Roll dough into desired thickness and cut into desired shape with a cookie cutter or shape by hand.
5. Place dough in fridge for half an hour- this helps them keep their shape in the oven
6. Bake at 180 degrees celcius for 6-8 minutes or until lightly brown.
7. Allow to cool before icing.
Royal Icing Recipe:
2 eggs whites
3 cups icing sugar
2 tsp lemon juice.
1. Whisk egg whites and lemon until bubbly
2. Add icing sugar gradually whilst whisking
3. Allow to ‘set’ in the fridge a little before icing.
4. Add a little water if a thinner consistency is desired.
5. Ice cooled cookies with a piping bag or simply spread with a spoon for a for rustic effect (remember the icing will spread so you don’t need to go right to the edges!).
6. Decorate as desired and allow to set in fridge for a smooth finish.
Note: for coloured icing, simply add a few drops of food colouring or a little cocoa powder.