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.
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!
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