Ingredients
Scale
- 2 ½ cups all-purpose flour (substitute with gluten-free flour blend for gluten-free cookies)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (adds warmth and autumnal spice)
- ½ teaspoon ground nutmeg
- ¾ cup unsalted butter, softened (use dairy-free margarine for a vegan option)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract (or almond extract for a nutty twist)
- Food coloring and assorted decorations (optional, for icing and toppings)
When I was little, my mum always emphasized the importance of good-quality butter and fresh spices—those little details make all the difference. I’ve found that the cinnamon and nutmeg here bring a comforting depth that’s perfect for the season.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This was always my favourite part as a child—setting the stage for the magic to come.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. This dry mix will bring the subtle spice that makes these cookies feel like autumn on your tongue.
- In a large bowl, cream the softened butter and sugar together using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes. My mum always said this step is where you start folding in the love.
- Beat in the egg and vanilla extract until the mixture is smooth and glossy.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overwork the dough; a gentle hand keeps the cookies tender.
- Divide the dough in half, flatten each into a disc, wrap in cling film, and chill in the fridge for at least 1 hour. This resting time is crucial—it helps the cookies hold their shape while baking, just like my mum’s recipe taught me.
- Once chilled, roll out one disc on a lightly floured surface to about ¼ inch thickness. Use your favourite Halloween-themed cookie cutters to cut shapes and place them on the prepared baking sheets, about 1 inch apart.
- Bake for 8-10 minutes, or until the edges just start to turn golden. Keep a close eye—overbaking dries them out, and I’ve learned that lesson more than once!
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cool, decorate with icing, sprinkles, or edible markers to bring your spooky designs to life. I still remember the joy of my first attempt at piping eyes onto ghost cookies—it was messy but memorable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
