Halloween Icing Cookies

Name: Halloween Icing Cookies
Total time: 3600 s
Cuisine: American
Ingredients: 200 grams Cake flour; 90 grams Butter; 60 grams Sugar; 1 Egg yolk; 100 grams Granulated sugar; 1/2 tbsp Egg white; Small amount Lemon juice; Cocoa powder; Red food coloring; ※ For the kabocha squash dough:; Replace the 200 grams of cake flour with 180 grams cake flour and 20 grams Pumkin/kabocha powder; ※ Cocoa dough:; Replace the 200 grams of cake flour with 180 grams cake flour and 20 grams cocoa powder

cookpad.japan @cookpad_jp

I wanted to make cute treats for Halloween. Since I had a pumpkin-shaped cookie cutter, I used the icing to make Jack O' Lanterns.

See ingredient list on how to make chocolate cookie dough and pumpkin cookie dough.

If you stir the icing well, it should become smooth and silky. Practice decorating on parchment paper before you decorate the cookies to minimize mistakes.
(Recipe by Ru-ru)

I wanted to make cute treats for Halloween. Since I had a pumpkin-shaped cookie cutter, I used the icing to make Jack O' Lanterns.

See ingredient list on how to make chocolate cookie dough and pumpkin cookie dough.

If you stir the icing well, it should become smooth and silky. Practice decorating on parchment paper before you decorate the cookies to minimize mistakes.
(Recipe by Ru-ru)

cookpad.japan @cookpad_jp

I wanted to make cute treats for Halloween. Since I had a pumpkin-shaped cookie cutter, I used the icing to make Jack O' Lanterns.

See ingredient list on how to make chocolate cookie dough and pumpkin cookie dough.

If you stir the icing well, it should become smooth and silky. Practice decorating on parchment paper before you decorate the cookies to minimize mistakes.
(Recipe by Ru-ru)

I wanted to make cute treats for Halloween. Since I had a pumpkin-shaped cookie cutter, I used the icing to make Jack O' Lanterns.

See ingredient list on how to make chocolate cookie dough and pumpkin cookie dough.

If you stir the icing well, it should become smooth and silky. Practice decorating on parchment paper before you decorate the cookies to minimize mistakes.
(Recipe by Ru-ru)

Saved

Ingredients

60 mins

For the cookie dough (plain):
200 gramsCake flour
90 gramsButter
60 gramsSugar
1Egg yolk
For the icing:
100 gramsGranulated sugar
1/2 tbspEgg white
Small amount Lemon juice
Cocoa powder
Red food coloring
※ For the kabocha squash dough:
Replace the 200 grams of cake flour with 180 grams cake flour and 20 grams Pumkin/kabocha powder
※ Cocoa dough:
Replace the 200 grams of cake flour with 180 grams cake flour and 20 grams cocoa powder

Saved

Steps

60 mins

1

To make the cookies: Bring the butter to room temperature. Sift the dry ingredients. Put the butter in a bowl and whisk until it reaches a cream-like consistency.
2

Add the sugar and whip until the batter becomes light and fluffy.
3

Add the egg yolk and mix. Add the dry ingredients, then stir the mixture together with a rubber spatula.
4

When the dough comes together, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
5

Roll out the dough to a 3-4 mm thickness, cut out the shapes with cookie cutters of your choice, and bake in an oven for about 15 minutes at 340°F/170°C.
6

To make the icing: In a bowl, mix the sugar, egg white and lemon juice until the icing turns glossy.
7

The icing should be runny enough to drip off the end of a spoon like the consistency of slightly thick soft serve ice cream.
8

Pipe the icing on the cookies with a cake decorating bag. Allow ample time for it to dry.
9

To make the cocoa icing, dissolve cocoa powder in an equal amount of water and mix with the white icing. To make pink icing, add a small drop of red food coloring to the white icing.