These spooky and delicious Halloween Spritz Cookies are really easy to make and so fun to decorate. Plus, since the dough doesn’t require any chill time in the refrigerator, they’re ready in just minutes. Splitting up the dough into four equal parts ensures a variety of different styles and colors of these tasty little treats. You can invite the whole family to help decorate, or you can throw a cookie decorating party with your friends. But BEWARE! Once you start eating these spooky cookies, it’s hard to stop!
This recipe will yield about 30-35 cookies per color. Since the ghost cookies are spit in half, you will get double the cookies for that color.
Cream the butter and sugar in a stand mixer until it is light and fluffy, 2-3 minutes on medium speed. Add in the eggs, almond and vanilla extracts and mix until combined, scraping down the sides. Then whisk the flour, cornstarch and salt together, in a separate bowl. With the mixer on low speed, start adding in the flour to the wet ingredients. Mix just until combined, do not over mix as we are adding in color.
Split the cookie dough into four even amounts and place them all in smaller bowls. Add one color to each bowl and mix until the color is even. Start with a couple drops and add more if you want a more vibrant color. The white will be the hardest to transform.
Fill the cookie press with one color at a time, using the appropriate disk for each color. Press one baking sheet full of cookies at a time and bake for 8-9 minutes. The ghost cookies will require less time, start with 6 minutes. You will want to use a dull knife to split the ghost “hearts” into 2 different pieces, so they form the ghost.
For the purple monster cookies, fill the center with a little bit of jam, then bake.
You will want to wash the cookie press between each color dough. Yes, it’s a bit of a pain, but it ensures no color bleeding from shape to shape.
Allow the cookies to cool on the sheet for a couple minutes, then transfer to a wire rack to cool completely. Add eyes to the purple monsters.
Decorate each cookie by adding faces to the jack-o-lanterns with black royal icing. Add eyes and a mouth to the ghosts with royal icing. Add a face and small eye to the zombies. Also, add a small amount of jam to the top of each zombie head.
Enjoy your spooky treats!
Halloween Spritz Cookies FAQS:
You will need the following ingredients:
Unsalted butter (softened), granulated sugar, eggs, almond extract, all-purpose flour, cornstarch, salt, seedless strawberry jam, black royal icing, purple, green, white, and orange food coloring, eyeball candies of various sizes.
You will need the following supplies:
A stand mixer, 2-4 baking sheets, a cookie press with various attachments, silicone baking mats or parchment.
Store baked cookies in an airtight container at room temperature for up to 1 week.
The cookies are best enjoyed at room temperature once they've cooled and been decorated.
Notes:
- No need to chill this dough, it is ready to go as soon as you mix it.
- You will want to wash the cookie press between each color dough. Yes, it’s a bit of a pain, but it ensures no color bleeding from shape to shape.
- The cookies are done when they are just starting to turn a light golden color on the edges. The ghosts will need less time. The more time in the oven the crispier they will be.
- This will yield about 30-35 cookies per color. Since the ghost cookies are spit in half, you will get double the cookies for that color.
Halloween Spritz Cookies
Ingredients
- 2 cups unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 2 tsps almond extract
- 1 teaspoon vanilla extract
- 4 ½ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ cup seedless strawberry jam
- Black royal icing
- Purple, Green, White and Orange food coloring
- Eyeball candies of various sizes
Instructions
- Preheat the oven to 350°F. We highly recommend using silicone baking mats on top of your cookie sheets. If not, use parchment paper.
- Cream the butter and sugar in a stand mixer until it is light and fluffy, 2-3 minutes on medium speed. Add in the eggs, almond and vanilla extracts and mix until combined, scraping down the sides.
- Whisk the flour, cornstarch and salt together, in a separate bowl. With the mixer on low speed, start adding in the flour to the wet ingredients. Mix just until combined, do not over mix as we will be adding in color.
- Split the cookie dough into 4 even amounts and place them all in smaller bowls. Add one color to each bowl and mix until the color is even. Start with a couple drops and add more if you want a more vibrant color. The white will be the hardest to transform.
- Fill the cookie press with one color at a time, using the appropriate disk for each color. Press one baking sheet full of cookies at a time and bake for 8-9 minutes. The ghost cookies will require less time, start with 6 minutes. *You will want to use a dull knife to split the ghost “hearts” into 2 different pieces, so they form the ghost. For the purple monster cookies, fill the center with a little bit of jam, then bake.
- Allow the cookies to cool on the sheet for a couple minutes, then transfer to a wire rack to cool completely.
- Decorate each cookie by adding faces to the jack-o-lanterns with black royal icing. Add eyes to the purple monsters. Add eyes and a mouth to the ghosts with royal icing. Add a face and small eye to the zombies. Also, add a small amount of jam to the top of each zombie head.
Notes
- No need to chill this dough, it is ready to go as soon as you mix it.
- You will want to wash the cookie press between each color dough. Yes, it’s a bit of a pain, but it ensures no color bleeding from shape to shape.
- The cookies are done when they are just starting to turn a light golden color on the edges. The ghosts will need less time. The more time in the oven the crispier they will be.
- This will yield about 30-35 cookies per color. Since the ghost cookies are spit in half, you will get double the cookies for that color.
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