Halloween Snickerdoodle Cut Out Cookies
MagicalButter
12
Ingredients
Snickerdoodle Cookies
- 1 Cup MagicalButter (room temp)
- 1 Cup Sugar
- 1 Large Egg (room temp)
- 1 tablespoon Vanilla Bean Paste
- 3 Cups All-Purpose Flour
- ¼ teaspoon Salt
- 2 teaspoons Cinnamon
Toppings
- ½ tablespoon Cinnamon
- ½ Cup Sugar
- 8 ounce Jar Vanilla Frosting
- Eye Sprinkles
Additional Tools
- Gingerbread Man Cookie Cutter
- Piping Bad and Tip
Directions
- In a small bowl combine the cinnamon and sugar from the toppings section of the recipe and set it to the side for later.
- In the bowl of your stand mixer cream the butter and sugar together until light and fluffy. Scrape down the sides of the bowl as needed.
- Add in the egg and vanilla bean paste. Mix for 2-3 minutes.
- Add the flour, salt, and cinnamon. Mix on medium speed until the dough starts to pull away from the sides of the bowl.
- Use a silicone spatula to press the dough together and transfer dough to a floured surface.
- Roll out the dough to ⅛ inch and chill for 30 minutes to an hour.
- Cut the cookies out using the gingerbread cookie cutter and sprinkle them with the prepared cinnamon and sugar mixture.
- Chill again for 10 minutes once all the cookies have been cut out.
- While the cookies cool, preheat the oven to 375.
- Bake the cookies for 6-8 minutes, take them out before they are browned.
- Let them cool completely on the pan, usually about 30 minutes.
- Pipe on the white frosting to resemble mummy bandages and then add the eyes!
- Let them chill in the fridge for 5 minutes to let the frosting set in place. Enjoy!
