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Sweet and buttery Halloween sugar cookies with fondant icing. These easy no spread sugar cookies are the best recipe with no dough chilling required. The perfect cookies for decoration!

October is Halloween’s month! Bake some sugar cookies with Halloween decoration during this festive season is going to be so much fun!!! But it is daunting to see when your end product doesn’t turn out how it should be. Problem you might face when baking cookies could be either the cookies dough is melting too quickly and you need extra chilling time before shaping or the cookies started to spread when baked.

If this happened to you when you make your own cookies, then I have a perfect cookies recipe for you! The best cookies recipe that will never disappoint you. You are going to fall in love with it once you try my hassle free sugar cookies recipe.

This easy and delicious sugar cookies doesn’t require any chilling time and the cookies hold their shape perfectly when baked. These sugar cookies are perfect for decoration and are also super simple to make. They are soft, creamy and flavourful. This recipe make 20 standard size cookies.

Looking for more Halloween recipe? Check out PANDAN SWEET POTATO MILK BREAD (HALLOWEEN VERSION)

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INGREDIENTS TO MAKE SUGAR COOKIES WITH FONDANT ICING (HALLOWEEN VERSION)

For cookies dough

All purpose flour

Baking powder

Salt

Unsalted butter

Sugar

Egg

Vanilla extract

For fondant icing

Ready to roll fondant

Food gel colouring according to your own desired

Candy eyeballs

Water

Icing sugar/corn flour for dusting



HOW TO MAKE SUGAR COOKIES WITH FONDANT ICING (HALLOWEEN VERSION)

Preheat oven to 180°C. Line baking tray with baking paper.

In a bowl, add flour, baking powder and salt, whisk to combine. Set aside.

In a large mixing bowl, cream butter and sugar until smooth and creamy. About 2-3 minutes.

Add egg and vanilla extract, beat until mixture are well combined. Add the dry mixture half a cup each time and slowly beat until they come together. To help with incorporate the dough, use your hand to knead the dough until they are well combined. If dough mixture is stiff, wet your finger or add a tsp of water to help with smoothing it out. You don’t have to chill the dough in this recipe.

Divide dough in half and roll out one dough using a roller on your lightly flour work station.

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Use your ideal Halloween cookies cutter to cut your cookies. I’m using a circular and batman cookies cutters. Take away extra scraps to re-roll for more cookies. Repeat until you have 20 cookies.

Bake at preheated oven at 180°C for 8-10 minutes.

Leave baked cookies on the baking tray until they are firm enough before remove them and place on the cooling tray to cool down completely.

When you are ready to decorate the cookies with fondant, divide the number of portions of your ready to roll fondant accordingly. Add food gel colouring on each portion according to your design. I’m using plain white, red, orange and black colours for my Halloween cookies.

Start with the plain white fondant by hand knead it and roll it into a ball until it is soft and smooth. Dust icing sugar/corn flour whenever required. Place soft fondant ball in a sealer bag or airtight container and move on to the next colour. This time incorporate food gel colouring on the fondant and hand knead until it is smooth and colour is well incorporated. Adjust by adding extra gel if required until you get your desired colour. Dust extra icing sugar/corn flour whenever required. Place fondant ball in the sealer bag to prevent it from drying out. Repeat on the next colour until you have all your coloured fondant.

Take one fondant ball and roll out using a fondant roller and use your desired cookies cutter to cut out the shape.

To assemble icing fondant on cookies, brush cookies over a thin layer of water and gently place fondant on top of the cookies. Continue with the remaining cookies and decorate according to your desired design. Place candy eyeballs for the eyes decoration if using. Let them dry on the cooling rack for an hour and enjoy!

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Thanks for stopping by!

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RECIPE

Sweet and buttery Halloween sugar cookies with fondant icing. These easy no spread sugar cookies are the best recipe with no dough chilling required. The perfect cookies for decoration!

	SUGAR COOKIES WITH FONDANT ICING (hALLOWEEN VERSION)
Prep time: 2 HOURS tOTAL TIME: 2 HOURS 10 MINUTES	cooking time: 10 minutes	serve: 20 COOKIES
INGREDIENTS: For cookies dough – 2 1/4 cups, 310g all purpose flour – 2 tsp baking powder – 1/4 tsp salt – 3/4 cup, 185g unsalted butter – 3/4 cup, 190g sugar – 1 large egg, room temperature – 1 tsp vanilla extract	For decoration – ready to roll dough – food gel colouring – candy eyeballs – water – icing sugar/corn flour for dusting

INSTRUCTIONS

– Preheat oven to 180°C. Line baking tray with baking paper. – In a bowl, add flour, baking powder and salt, whisk to combine. Set aside. – In a large mixing bowl, cream butter and sugar until smooth and creamy. About 2-3 minutes. – Add egg and vanilla extract, beat until mixture are well combined. Add the dry mixture half a cup each time and slowly beat them until they come together. To help with incorporate the dough, use your hand to knead the dough until they are well combined. If dough mixture is stiff, wet your finger or add a tsp of water to help with smoothing it out. You don’t have to chill the dough in this recipe. – Divide dough in half and roll out one dough using a roller on your lightly flour work station. – Use your ideal Halloween cookies cutter to cut your cookies. I’m using a circular and batman cookies cutters. Take away extra scraps to re-roll for more cookies. Repeat until you have 20 cookies. – Bake at preheated oven at 180°C for 8-10 minutes. – Leave baked cookies on the baking tray until they are firm enough before remove them and place on the cooling tray to cool down completely. – When you are ready to decorate the cookies with fondant, divides the portions of your ready to roll fondant accordingly. Add food gel colouring to each portion according to your design. I’m using plain white, red, orange and black colours for my Halloween cookies. – Start with the plain white fondant by hand knead it and roll it into a ball until it is soft and smooth. Dust icing sugar/corn flour whenever required. Place soft fondant ball in a sealer bag or airtight container and move on to the next colour. This time incorporate food gel colouring on the fondant and hand knead until it is smooth and colour is well incorporated. Adjust by adding extra gel if required until you get your desired colour. Dust extra icing sugar/corn flour whenever required. Place fondant ball in the sealer bag to prevent it from drying out. Repeat on the next colour until you have all your coloured fondant. – Take one fondant dough and roll out using a fondant roller and use your desired cookies cutter to cut out the shape. – To assemble icing fondant on cookies, brush cookies over a thin layer of water and gently place fondant on top of the cookies. Continue with the remaining cookies and decorate according to your desired design. Place candy eyeballs for the eyes decoration if using. Let them dry on the cooling rack for an hour and enjoy!

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