October 24, 2022

SUGAR COOKIES (BATS & GHOSTS)

 


INGREDIENTS

2 Cups - Flour (https://amzn.to/3D3wL7R)

1 Cup - Cane Sugar (https://amzn.to/3gujgXj)

1 1/2 Sticks - Butter

1/2 Tsp - Baking Powder (https://amzn.to/3z9MiSJ)

4 Tbsp - Corn Syrup (https://amzn.to/3D2dFPw)

1/2 Tsp - Salt

1/4 Cup - Milk

1 Large - Egg

4 Cups - Powdered Sugar (https://amzn.to/3Dq3CFv)

Gel Food Coloring (5-15 drops or more) (https://amzn.to/3MXhhH6)


INSTRUCTIONS

1. Preheat the oven to 350. 

2. Mix one stick of room temperature butter with the cane sugar and salt until combined. 

3. Add the baking powder to the flour and mix until combined.

4. Mix the sugar and butter mixture into the flour mixture. Add in the egg and the remaining 1/2 stick of room temperature butter. Combine until it forms a moldable dough. 

5. Between two parchment paper, roll the dough until about 1 cm thick. 

6. Using a cookie cutter, cut the cookies. Carefully place the cookies onto a parchment lined cookie sheet and bake in the oven for 8-12 minutes or until the sides of the cookies start to golden. Allow the cookies to cool before icing. The excess dough can be rerolled to cut more cookies. 

7. To make the lining icing, mix the corn syrup, powdered sugar, and about 4 tablespoons of milk. Mix until combined. Add more milk if the icing is too dry. The icing is ready when the icing holds its shape like a buttercream frosting. Note: Mixing by hand initially can minimize a powdery mess. 

8. Section off 1/3rd of the frosting into separate bowls and color with the food coloring. Place them in piping bags.

9. With the remaining 2/3rd of the frosting, add in 1 tbsp of the milk at a time to create the flooding icing. Once the desired consistency is achieved, separate and color as needed. Then place in piping bags.  

10. On the cooled cookies, outline the cookie with the lining icing then fill it with the flooding icing. Place aside until the icing is dried enough to allow adding eyes. To add eyes, put the white lining icing on the cookie then following with the black icing on the center of the white icing. 

11. Allow to dry for 24 hours to ensure the sugar is fully dried. 


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