Name: Spooky & Fun Halloween Sugar Cookie Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h
Yield: 48
Cuisine: US
Ingredients: 1 cup butter flavored shortening; 1.5 cups sugar; 1 large egg; 1 teaspoon vanilla extract; 2.75 cups all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon baking powder; 0.25 teaspoon cream of tartar; 3 tablespoons Almond Breeze Original almond milk, or more as needed, divided; Decorator sugar or sprinkles; 4 cups powdered sugar; 0.75 cup vegetable shortening; 1 teaspoon vanilla extract; 3 tablespoons Almond Breeze Vanilla almond milk, or more as needed; Food coloring

Conjure up some delightful Halloween magic with these tender sugar cookies! Effortlessly roll them into spectral spheres and flatten them into spooky shapes. Customize your edible apparitions with a bewitching array of decorator sugars, sprinkles, or a hauntingly beautiful frosting.

Follow The Directions

01

Step

5 mins

Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper. (5 minutes)

02

Step

3 mins

In a large bowl, beat 1 cup shortening, sugar, egg, and vanilla extract with an electric mixer on medium speed until creamy, scraping sides of the bowl as needed. (3 minutes)

03

Step

5 mins

Add flour, baking soda, baking powder, and cream of tartar. Mix on low speed until well combined. Add 2 tablespoons of the original almond milk and beat until smooth. (5 minutes)

04

Step

10 mins

Form the dough into 1 1/4-inch balls, using rounded tablespoonfuls. Place 2 inches apart on the prepared cookie sheets. (10 minutes)

05

Step

5 mins

Spray the flat bottom of a measuring cup or drinking glass with cooking spray; dip it in sugar. Press each cookie flat, dipping into sugar every other time. (5 minutes)

06

Step

3 mins

If desired, lightly brush the tops of the cookies with the remaining almond milk and sprinkle with colored decorator sugar or sprinkles, or leave plain to frost later when cooled. (3 minutes)

07

Step

12 mins

Bake for 8 to 10 minutes, or until the edges start to brown. Cool on the cookie sheets for 2 minutes before transferring to cooling racks. (12 minutes)

08

Step

3 mins

In a large bowl, beat powdered sugar, 3/4 cup shortening, vanilla extract, and 3 tablespoons of the vanilla almond milk with an electric mixer on low speed until moistened. (3 minutes)

09

Step

5 mins

Beat on medium-high speed until smooth and creamy, adding more almond milk for desired spreading consistency. Tint with food coloring as desired. Frost and decorate the cookies as you like. (5 minutes)