This is going to be a cut to the chase kind of blog post. I didn’t have the chance to snap photos of these delicious cookies after they were frosted, but before they were devoured! So this is the only photo you get! You’ll just have to take my word for it, these cookies are amazing. These are my favorite Halloween cookie cutters that I’ve had for years. I lost the pumpkin cutter somewhere along the way, but that is life.
I make these cookies every year, but this year has been especially fun. Now that Julian is a little older (almost 2, oh my word!) he has been able to help so much in the kitchen with me! If you follow along on Instagram (@heidi.stephens) you’ve probably seen that a lot! For a future post I may offer some tips on baking with toddlers if you all are interested.
Anyhow, happy baking everyone! Oh, and if you try this recipe out, be sure to tag me so I can see your spooky, sweet creations! Without further ado…
¾ cup butter, room temp
1 cup sugar
1 egg yolk
2 tsp vanilla
Grated rind of 1 lemon (or 1 tsp lemon extract)
¼ tsp salt
2 ½ cups flour
1/4 cup butter, softened
4oz cream cheese, softened
2 cups powdered sugar
2 tsp vanilla
With a standing mixer, beat the butter until creamy. Add the sugar and continue beating until light in color. On low speed beat in egg and egg yolk just until combined. Add vanilla, lemon rind and salt. Add the flour until blended, do not over beat batter. Form dough into a ball and wrap in plastic. Refrigerate for 30 minutes. Preheat oven to 375F. On a lightly floured surface, roll out dough and stamp with desired cookie cutters. Bake on a lightly greased baking sheet for approx 8-10 minutes. Allow to cool completely before decorating. In a small bowl, beat the frosting ingredients until fluffy and well combined. Frost cookies. Store in an airtight container if you don’t eat them all! Enjoy!