Ingredients
Equipment
Method
- Cream the softened butter and granulated sugar together for 2–3 minutes until light and fluffy.
- Mix in the egg and vanilla extract (and almond extract or citrus zest if using) until just combined.
- In a separate bowl, whisk together the all‑purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture on low speed, mixing until a soft dough forms (avoid overmixing).
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to firm up.
- Preheat oven to 350 °F (175 °C). On a lightly floured surface (or between parchment), roll the dough to about ¼‑inch thickness.
- Use Halloween‑theme cookie cutters (pumpkin, ghost, bat, etc.) to cut shapes and transfer them to a parchment‑lined baking sheet.
- Bake for 8–10 minutes, or until the edges are barely golden. Let the cookies cool completely on a wire rack before decorating.
- Decorate with royal icing, colored glazes, sprinkles, or edible art once cookies are fully cooled.
Notes
You can bake and freeze undecorated cookies for up to 2 months; decorate closer to serving time. For best texture, remove cookies when edges just begin to color. Press designs into dough before baking for Pillsbury‑style look.