PREP: 15 min.
COOK: 10 min.
SERVES: 32
Halloween Sugar Cookies
SHARE THIS:Ingredients
- 1 cup – salted butter, at room temperature
- 3/4 cup – vegetable oil
- 1 1/4 cups – granulated sugar
- 3/4 cup – powdered sugar
- 4 tablespoons – Oakhurst lowfat milk
- 2 – eggs, at room temperature
- 5 cups – all-purpose flour
- 1/2 teaspoon – baking soda
- 1/2 teaspoon – cream of tartar
- 3/4 teaspoon – salt
- 32 pieces of candy corn
Preparation
- Preheat oven to 350 degrees and very lightly grease a baking sheet or line it with parchment paper.
- In a large bowl, cream together butter, vegetable oil, 1 1/4 cups sugar, powdered sugar, milk, and eggs.
- In a second large bowl, whisk together flour, baking soda, cream of tartar, and salt.
- Add dry ingredients to wet ingredients and mix until dough comes together.
- Divide dough into two sections, and wrap each in plastic wrap. Chill for 30 minutes.
- Unwrap one half of the dough, and roll out on a floured surface until it’s about 1/4 – 1/2 inch thick. Using a ghost-shaped cookie cutter, cut out the dough and place the ghosts on the prepared baking sheet, about 2-3 inches apart.
- Roll some small pieces of tin foil so that they’re roughly the same size as a piece of candy corn, and place one in the center of each ghost. Then, gently bend each ghost’s arms around the tin foil as if it were giving it a hug.
- Bake for 8-11 minutes until cookies look dry but not browned. Allow to cool on baking sheet for 4-5 minutes, then transfer to a cooling rack to cool completely. Repeat process with remaining cookie dough.
- Remove tin foil and replace with candy corn.
