Halloween Sugar Cookies

Autumn at home on beautiful Bainbridge Island, Washington. Pacific Northwest home decor during fall time. White kitchen with warm open cabinets of wood and marble counter tops. Halloween sugar cookie recipe, easy recipe with cream cheese frosting. Bainbridge Boheme

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…

Ingredients:

COOKIES:

¾ cup butter, room temp

1 cup sugar

1 egg

1 egg yolk

2 tsp vanilla

Grated rind of 1 lemon (or 1 tsp lemon extract)

¼ tsp salt

2 ½ cups flour

FROSTING:

1/4 cup butter, softened

4oz cream cheese, softened

2 cups powdered sugar

2 tsp vanilla

Instructions:

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!

xx,

Heidi

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Christmas Cookies

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year--Bainbridge Boheme

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year--Bainbridge Boheme

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year--Bainbridge Boheme

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year--Bainbridge Boheme

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year--Bainbridge Boheme

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year--Bainbridge Boheme

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year--Bainbridge Boheme

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year--Bainbridge Boheme

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year--Bainbridge Boheme

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year--Bainbridge Boheme

Baking and decorating Christmas cookies with my Grandma Shirley is one of my most beloved holiday memories. She had every kind of sprinkle variation imaginable, and her cookies always turned out perfectly. My sister and brother and I would spend the whole day at her house baking and decorating and then eating the fruits of our labor. Christmas music was always on in the background and I’m sure we destroyed her kitchen. I can’t claim to be as skilled as Grandma Shirley, and my sprinkle collection is probably a fraction of hers, but I wanted to share my cookie recipe with you all for the holidays! Honing my icing and cookie decorating skills is taking some time, but trial and error is always more fun when you get to eat the failed attempts!  I’ve mentioned this before on another cookie post, but I often just leave cookies unfrosted, and luckily my husband thinks they are tastier that way.

Well the other day, baby Jules and I headed over to my parent’s house to make some Christmas cookies with my nephew Bennett. You can see his cute chubby hand helping out in the photos above! I knew I couldn’t leave these Christmas cookies naked, so I found a super easy royal icing recipe to try out. I kept the icing simple and white and used mostly my white sprinkles for this batch. The next batch was green and red, it just didn’t last long enough to be photographed!

This sugar cookie recipe has been my go-to for as many Christmases as I can remember. It’s simple, fool proof, and only requires an extra 30 minutes to chill before baking. My nephews, and whole family loved the cookies. Baby Julian even got a few bites! Baking and decorating Christmas cookies is a delicious and festive way to get in the holiday spirit!

Do you bake Christmas cookies with your kiddos or family members? There are so many special memories around baking Christmas cookies. I’d love to hear yours!

CHRISTMAS COOKIES:

Ingredients:

¾ cup butter, room temp

1 cup sugar

1 egg

1 egg yolk

2 tsp vanilla

Grated rind of 1 lemon

¼ tsp salt

2 ½ cups flour

Instructions:

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 7-8 minutes. Allow to cool completely before decorating. Store in an airtight container if you don’t eat them all! Enjoy!

Adapted from The Cook’s Encyclopedia of Baking

ROYAL ICING: Wilton’s recipe

xx,

Heidi

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