Halloween Sugar Cookies

1. Stage

In a large bowl, use a hand mixer or stand mixer to cream together the butter and sugar until light and blended. Beat in the egg and vanilla until combined.   In another bowl, whisk together the all-purpose flour, baking powder and salt. Gradually beat the flour mixture into the creamed mixture. Editor’s Tip: After beating the mixtures together, scrape down the sides and bottom of the bowl with a rubber spatula to make sure everything is incorporated.

2. Stage

Shape the dough into two portions. Form each portion into a disk. Wrap each disk in storage wrap and refrigerate the disks until firm enough to roll, about one hour.

3. Stage

Preheat the oven to 350°F. On a lightly floured surface, roll out each portion of dough to 1/4-inch thickness. Cut the dough with floured 2-1/2-inch Halloween-shaped cookie cutters. Place the cutouts 2 inches apart on ungreased baking sheets.

4. Stage

Bake the cutouts until the edges are light brown, 8 to 10 minutes. Transfer the cookies from the pans and onto wire racks to cool completely to room temperature.

5. Stage

In a large bowl, use a hand mixer or stand mixer to beat together the confectioners’ sugar, shortening and enough water to reach a spreading consistency. Tint the frosting with the food coloring and beat until combined. Editor’s Tip: If you’d like to make more than one frosting color, divide the uncolored frosting evenly among separate bowls for the number of frosting colors you’d like to use. Color each bowl of frosting with your desired color. Use a rubber spatula to scrape down the bowl to make sure all the food coloring is incorporated into the frosting or else your Halloween cutout cookies will have streaks.

6. Stage

Decorate the frosting on the cookies as desired. Let the frosted cookies stand until the frosting has set. Editor’s Tip: Use a piping bag, mini offset spatula or a butter knife to decorate the Halloween cookies recipe.