Halloween Party Cookies

Get spooked in the nicest way with these BIG Halloween cookies topped with just-a-little-creepy small cookies. Choose a ghost with a pumpkin friend, or a Jack-O-Lantern face with batty eyes; these creative cookies are almost too cute to eat!

Amount6 Treats

Ingredients & Tools
Instructions

Ingredients

Lemon Yellow Icing Color, 1 oz.
Leaf Green Icing Color, 1 oz. - Green Food Coloring
Black Icing Color, 1 oz.
Meringue Powder, 4 oz. Egg White Substitute
Roll-Out Cookie Dough
Orange Icing Color, 1 oz.
Royal Icing

Tools
Round Cake Decorating Tip 2
Recipe Right Stainless Steel Insulated Cookie Baking Sheet, 16 x 14-Inch
Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack
Pumpkin & Bat Halloween Cookie Cutter Set
Decorating Bags, 16-Inch Disposable Piping Bags, 12-Count
Ghost and Pumpkin Comfort-Grip Cutter Set, 2-Piece

Instructions

Click to mark complete

One day in advance:
Bake cookies. Prepare roll-out cookie recipe. For each, cut a one small pumpkin and large ghost; cut two small bats and one large pumpkin. Bake and cool.
Prepare royal icing. Prepare royal icing following package directions. Combine Leaf Green and Lemon Yellow for green shown. Divide icing and tint icing: ¼ cup black, ¼ cup green, 1 cup orange, reserve remaining white.
Ice cookies. Use tip 2 and full strength icings to outline cookies following colors in photo. Use thinned white icing to fill in ghost; use thinned orange icing to fill in small pumpkin; use thinned orange icing to fill in large pumpkin, use thinned black icing to fill in bats and large pumpkin mouth, use thinned green icing to fill in stem. Let dry 8 hours or overnight.
Decorate cookies. Use tip 2 and full-strength icings to finish decorating cookies with these details: black facial features on ghost and small pumpkin. Tip 2 and green icing for bat “eyes” and small pumpkin stem.