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Halloween Cookie Swirls!

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Halloween Swirl Cookies!!!
These festive, fun cookies are made with refrigerated cookie dough, and are SO easy!  A little chocolate on the bottom and you have not only cute cookies, but really yummy ones as well!!!!

I keep seeing these swirled cookies online and I decided I simply had to try them in halloween colors this year.  They were a little time consuming, simply because you need to color your cookie dough and then blend the colors together.  Not hard at all– but set aside a little prep time.

Want to see how to put these together?  Here’s the recipe: (printable version)

INGREDIENTS:

  • 1 tube refrigerated cookie dough (I used Pillsbury)
  • Gel food coloring in the colors you desire
  • 1 bag of Wiltons dark chocolate candy melts.

DIRECTIONS:

  • Divide cookie dough into 4 equal parts and color each part using food color gels. (I recommend wearing food-prep gloves to save your hands from being colored along with the dough!   Also, start with the lightest color 1st)
  • Starting with the lightest color, divide each part of dough into small balls (about the size of a small grape)
  • Take one ball of each color in your hand, and gently squeeze it into a 4-color ball.

Halloween Cookies How-to2Halloween Cookies How-to3

  • Roll each ball out into a long strip and then gently coil it together into a cookie.  Tuck end under cookie and gently place on parchment paper on a cookie sheet.

Halloween Cookies How-to4Halloween Cookies How-to6

  • Bake at 350F degrees for time recommended on cookie dough tube.
  • Remove from oven by sliding parchment paper off cookie sheet and on to a flat surface.
  • Cool cookies completely
  • Melt Wiltons candy melts in 30 second increments in the microwave, stirring between until smooth.
  • Spoon a bit of melted chocolate on a clean piece of parchment paper- make it about the size of one cookie.
  • Gently press a cookie on top of the chocolate until you can see it around the edges.
  • Allow chocolate to cool and harden.
  • Peel away parchment paper and ENJOY your cute cookies!!!!

Halloween Swirl Cookies!!!
My thoughts:  These were a fun Halloween baking project.  I really enjoyed how each cookie looked so unique and I learned as I went how to swirl them most effectively (so that all the colors can be seen on top).  I loved using the pre-made cookie dough, that saved a lot of time!  I hope you get a chance to try these!!!  Enjoy!!  ~r


Halloween Swirl Cookies!!!!Halloween Swirl Cookie!!!!
Other fun Halloween ideas from Easybaked:

Halloween Bundt CakeGinger Maple CookiesSpider Cupcakes!Pumpkin Roll

Easy Lemon Cut-out Cookies

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These brightly colored Easter cookies have a hint of lemon and a creamy sweet filling.  This cut-out recipe is REALLY easy to roll out and I used Linzer cookie cutters to make them into fun sandwich cookies.

Cookies:

INGREDIENTS:

  • 1 c. margarine
  • 1 c. sugar
  • 1 egg
  • 1 t. vanilla
  • 1 t. lemon juice
  • 2 T. whipping cream
  • 3 c. flour
  • 1/2 t. salt
  • 1/2 t. baking powder

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Cream together margarine and sugar.
  • Add egg, vanilla and whipping cream and mix.
  • Add lemon juice and mix until completely combined.
  • Add dry ingredients and mix well.
  • To color the dough:  I divided the dough into 3 smaller bowls and colored it using Wilton Icing Colors.  I love this food coloring…it says its for icing but I use it in everything– it makes things SO bright and doesn’t change the consistency of what you add it to.
  • Use a little additional flour to make your dough a good rolling consistency.  Using a flour-coated rolling pin, roll the dough out on a flour-coated surface.
  • Cut your cookies using any cookie cutters you like.  I used Springtime Shapes Linzer Cookie Cutters and I just LOVE the way they turned out.  Just cut solid cookies for the backs and for the tops use the tiny shapes to cut bunnies and chicks and flowers from the center of each cookie.  It IS a little fussy, but worth it in the end!
  • However you choose to cut them, place the cookies on parchment paper- covered cookies sheets and bake at 350 degrees for 10-12 minutes (check for a slightly browned edge).
  • Cool and frost.

Frosting:

INGREDIENTS:

DIRECTIONS:

  • Cream together the powdered sugar and Crisco.
  • Add the milk and blend until a smooth spreadable consistency.  Divide frosting and color in as many colors as you want.
  • Frost and enjoy!

My thoughts:  I love these Linzer cookie cutters.  I got them last fall when I made cookies for both Halloween and Christmas and I’ve been waiting for spring to arrive so I could try this set out– they are just so much fun.

I really think you will like this dough– it rolls out beautifully even with no refrigeration ahead.  If you want an easier cookie, just use traditional cookie cutters and have fun with all the bright colors!   Enjoy!  r-

Pecan Pie Cookie Cups

Dark chocolate and pecans baked in a soft sugar cookie cup–yum!

INGREDIENTS:

  • One tube of Pillsbury Refrigerated Sugar Cookie Dough
  • About 2 cups of pecan halves
  • 2/3 c. dark chocolate chips (I use the Ghirardelli 60% Cacao Bittersweet Chips)
  • 1 T. corn syrup
  • 1/4 c. heavy whipping cream

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Spoon about 1 T. of cookie dough into a ball in 24 mini-muffin cups.
  • Press into bottom and sides of cup (I use a Mini Tart Shaper )
  • Place one pecan half in the bottom of each cup.
  • Chop one cup of pecan halves into tiny pieces.
  • Mix together chopped pecans, corn syrup, whipping cream and melted bittersweet chocolate.
  • Use a zip-top bag to pipe pecan mixture into cups (just clip a nice big corner off so that the pecan pieces can fit through!)
  • Top with another pecan half
  • Bake at 350 degrees for about 16-18 minutes.
  • Allow cups to cool completely in pan.
  • Once completely cool, twist each cup a bit to free it from the pan and removeMy thoughts:  I usually love my experiments…but I didn’t really like these (just being honest here…)  My friends and co-workers LOVED them though…  I think I just needed milk chocolate instead of the bittersweet.  I need my sweet!  These were a huge hit though- so the bittersweet apparently works for most people.  ENJOY!!

Mom’s Sugar Cookies with Royal (pain in the butt) Icing

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I love these sugar cookies. My mom got the recipe out of a school cookbook (the kind where everyone submits recipes) and she’s modified and perfected it over the years. These are thick and cake-like cookies (not the thin and crispy sort) and they have cinnamon in them – YUM!!! They roll out beautifully without any crazy long refrigeration of the dough. They are pretty much the perfect sugar cookie.

My mom tops them with a thin powdered sugar frosting and puts buckets of sprinkles on so they don’t stick together. These are VW bugs and they were a delicious (albeit unidentifiable) summer treat!!!

I have been so curious about all the beautiful cookies iced in Royal Icing that I HAD to try it….the results blew me away- prettier than ANY sugar cookie I’ve ever made- the process??? Yikes. I decided about halfway through that I’d rather dye my hair purple and work as a telemarketer than ever frost another cookie with royal icing.

Now that I’ve distanced myself from the pain of it I think I would try it again…maybe for a special occasion though. We’ll see.

In any case- this sugar cookie recipe is a treasure– frost them however you want!

INGREDIENTS:

  • 1 c. margarine
  • 1 1/2 c. sugar
  • 3 eggs
  • 4 -5 c. flour
  • 4 heaping teaspoons of sour cream
  • 1 t. salt
  • 1 t. baking soda
  • 1 t. baking powder
  • 1 t. cinnamon

DIRECTIONS:

  • Cream together butter and sugar.
  • Add eggs and sour cream.
  • Mix dry ingredients (using only 4c. flour) together and add to wet ingredients, combining well.
  • Add additional flour until dough is thick and only slightly sticky.
  • Place dough on a well-floured countertop an knead into flour until not sticky at all.
  • Roll out flat with a floured rolling pin.
  • Cut out cookies and place on an un-greased cookie sheet.
  • Bake at 350 degrees for 12-14 minutes (longer for larger cookies).
  • Remove from cookie sheet and cool on a wire rack.
  • Frost 🙂

The royal icing I used:

Ingredients:

  • 1 lb of powdered sugar
  • 3 T. meringue powder
  • 6 T. water
  • 1t. vanilla (use clear if you want white frosting)
  • Food coloring

Directions:

  • Add all ingredients together and mix with a mixer for at least 2 minutes until smooth and fluffy. Color as desired.
  • Frost cookies.

I read about 10 different blogs about HOW to frost cookies with royal icing….mine turned out ok- you basically outline the cookie with the thick frosting, thin the remaining frosting with water and flood the middle of your outline (easier said than done!) Just plan on spend a lot of time– it really is worth the effort though- the glossy hard finish is impressive!

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