How Make the Perfect Halloween Cookies Recipe

Yield Makes approximately 6½ dozen cookies.

Halloween Cookies Ingredients:

½ cup of molasses

½ tsp of baking powder

¾ tsp of salt

¾ pound of unsalted butter (room temperature)

1 tsp of pure vanilla extract

1 ½ tsp of ground ginger

1 ¾ cups of sugar

2 large eggs

2 tsp of ground cinnamon

2 tbsp of baking soda

4 ¾ cups of all-purpose flour

2 types of ready-made icing

Halloween Cookies Ingredients:

1. Mix the ginger, cinnamon, flour, salt, baking powder, and baking soda in a bowl. Sieve the mixture and set it aside.
2. Put the butter and sugar in the bowl of an electric mixer with a paddle attachment. Beat the mixture until it is fluffy (for about 2 minutes). Scrape the sides of the bowl with a spatula then add the eggs and vanilla separately. Add one egg at a time and mix on medium speed until combined.
3. Add molasses to the mixture and mix on medium speed. When the mixture is combined, add the dry ingredients and mix. Mix on low speed, medium then high until all the ingredients are combined. This takes about 30 seconds.
4. Put the dough on a clean work surface and roll it into four thick logs (1½ inch thick). Wrap them in plastic wrap or parchment and refrigerate them until they become firm (1-2 hours). If you prefer you can roll dough out on the counter and use cookie cutters to make your favorite shapes.
5. Heat your oven to 350 degrees. Unwrap the logs and slice them into thick circles. Place the circles on baking sheets lined with parchment. Bake them until they crack on the surface (12-15 minutes). Remove them from the oven and leave them to cool on a cooling rack.
6. When cool, decorate them with the ready-made icing.

These delectable cookies are perfect for those with a sweet tooth. You can even decorate them to look like jack-o-lanterns. Place a #2 tip inside a pastry bag and pipe around the edges to outline the faces on the cookies. Afterwards, fill in the areas with icing. The kids knocking on your door will love their treats and your family will love how they taste. The molasses filling makes a lovely addition to your Halloween treats. If you’ve been searching for the perfect Halloween desserts, your search ends here.

Looking for more delicious Halloween cookies recipes?

We love the mummy cookies in these Halloween desserts by Delish.com.

Which Halloween treats are you giving out this year?

Halloween Dinner: Jack-O-Lantern Stuffed Bell Peppers

Image via: Food and Photography Blog

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Time: Preparation 30 minutes + Cook 1 hour

Yields: 6 bell peppers

Ingredients

6 orange bell peppers

1 pound ground beef

1 egg

4 slices wheat bread, cubed

1 small chopped onion

1 small diced tomato

2 cloves minced garlic

½ cup chili sauce

¼ cup yellow mustard

2 tablespoons Worcestershire sauce

Pinch of salt

Pinch of pepper

Procedure

Image via: Yum Universe

1. Preheat oven to 350 degrees F or 175 degrees C. Properly grease an 8*8 inch baking pan.
2. In a medium size bowl, lightly mix together the ground beef, bread cubes, egg, onion, tomato, chili sauce, garlic, Worcestershire sauce, pepper, and salt.
3. Properly wash the peppers, and cut jack-o-lantern faces into it using a sharp paring knife. Make triangle eyes, nose, and pointy teeth smiles. Cut off the tops of the peppers, and scoop out the cores and seeds. Slowly stuff the peppers with the beef stuffing, and put them onto the prepared baking pan in a way that they lean against each other.
4. Bake them in a pre heated oven until tender and, the stuffing is cooked and juicy. Approximately for 1 hour.

Surprise you loved ones with this spooky yet delicious Halloween dinner recipe. To make a vegetarian version, stuff bell peppers with seasoned black beans and rice layered with grated cheddar cheese.Pair them with mashed potatoes and steamed spinach for a perfect dinner this Halloween.

For more Halloween recipes on Stagetecture, click here.

Take a family favorite and have it match up with the most gruesome time of the year.  Halloween Spider Webbed Chicken Pot Pies will be the coup’ de tat for your Halloween night!  It has all of your favorite mixings that you loved when you were kid plus the scary treat of spiders in their webs for the tops.  Try out this recipe for you and your family to enjoy! You wont be disappointed and so glad that you did!  Also feel free to mix and match the pie filling ingredients to ones that work best for you and your family.  Happy Haunting!

Halloween Spider Webbed Chicken Pot Pie

Image via: Pillsbury

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Prep Time: 25 min

Total Time: 45 min

Servings: 6 Pot Pies

Ingredients

3 (8 oz) cans of Pillsbury ® Crescent Recipe Creations refrigerated seamless dough sheet
2 cups of Shredded Deli Rotisserie Chicken (from 2-lb Chicken)
1 cup of Green Giant ® Valley Fresh Steamers ® Select ® frozen Baby Sweet Peas (from 12-oz bag)
1 cup of Green Giant ® Valley Fresh Steamers ® Niblets ® frozen Corn (from 12-oz bag), thawed
½ cup of Milk
2 (10 ¾ oz) cans of Condensed Cream of Potato Soup
½ cup of Sour Cream
12 Pitted Large Ripe Olives

Image via:  Not Martha

Directions

For Webbed Crust Top

1. Preheat your over to 350 degrees F.  Line up 3 cookie sheets with cooking parchment paper.  Unroll 1 dough sheet on work surface, cut the dough in half, then cut each half into 9 strips.  Place the strips on 1 cookie sheet and stick in the refrigerator until you get ready to use it.
2. Unroll the remaining dough sheets that you have left.  Place 4 ½-inch round biscuit cutter onto the dough then place 3 ½-inch round biscuit cutter inside larger cutter.  Cut out a thin 4 ½ -inch ring of dough between cutters.
3. Repeat the process until you have 6 large dough rings and place the large dough rings on cookie sheet.  Stick the large dough rings into the refrigerator.  Next, place 2 ½-inch round biscuit cutter on dough; with a 1 ½-inch ring on the inside of the larger cutter and cut out 6 medium sized, 2 1/2 –inch dough rings.
4. For the last dough rings you are going to place the 1 ½ -inch round cutter on the dough and place the 1 inch round cutter on the inside of the larger cutter.  And again, repeating the process above with cutting out 6 small dough rings, but also cutting 6 tiny circles from the remaining dough.

For the Pie Filling

1. Take a 3-quart saucepan; mix in the chicken, peas, corn, milk and soup and cook over a medium heat until the entire mixture begins to bubble.  When the bubbling happens then stir in the cheese and sour cream.  Spoon ¾ cup of hot chicken mixtures into each of the 6 (1-cup) individual baking dishes or custard cups.  Then set the cups at least 4 inches apart on 2 cookie sheets.

For the Entire Assembly

1. Place 3 dough strips, crisscrossing over the rim of each pot pie to look like spider legs, with ends extending onto cookie sheet.  Onto each pot pie, place a large, a medium, and a small dough ring on top being sure to also place the tiny circle in the dead center.
2. Once you have placed all of the dough rings on top then, put the cookie sheets with the pot pies on them into the oven for 20 minutes or until the crust becomes golden.  Cut the remaining olive pieces into 48 pieces for spider legs.  Arrange olive half and 8 pieces on each pot pie to look like a spider.

For more Halloween ideas on Stagetecture, click here.