Halloween Sugar Cookies

Create a new favorite Halloween treat and top a tasty sugar cookie ghost with a candy corn treat. This spooky cookie is sure to bring a new trick to the table.

Recipe featured on Milk Life.

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Halloween Sugar Cookies

Servings: 32 cookies

Ingredients

• 1 cup salted butter, at room temperature
• 3/4 cup vegetable oil
• 1 1/4 cup granulated sugar
• 3/4 cup powdered sugar
• 4 tbsp lowfat Hiland Dairy Milk
• 2 eggs at room temperature
• 5 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 3/4 tsp salt
• 32 pieces candy corn
• 8 oz glass of real Hiland Dairy Milk

Instructions

• Preheat oven to 350 degrees and very lightly grease a baking sheet or line it with parchment paper.
• In a large bowl, cream together butter, vegetable oil, 1 1/4 cups sugar, powdered sugar, milk, and eggs.
• In a second large bowl, whisk together flour, baking soda, cream of tartar, and salt.
• Add dry ingredients to wet ingredients and mix until dough comes together.
• Divide dough into two sections, and wrap each in plastic wrap. Chill for 30 minutes.
• Unwrap one half of the dough, and roll out on a floured surface until it's about 1/4 – 1/2 inch thick. Using a ghost-shaped cookie cutter, cut out the dough and place the ghosts on the prepared baking sheet, about 2-3 inches apart.
• Roll some small pieces of tin foil so that they're roughly the same size as a piece of candy corn, and place one in the center of each ghost. Then, gently bend each ghost's arms around the tin foil as if it were giving it a hug.
• Bake for 8-11 minutes until cookies look dry but not browned. Allow to cook on banking sheet for 4-5 minutes, then transfer to a cooling rack to cool completely. Repeat process with remaining cookie dough.
• Remove tin foil and replace with candy corn.
• Serve with an 8-ounce glass of real Hiland Dairy Milk – classic or chocolate – and enjoy!