Due to Hurricane Sandy, The Governor of New Jersey has postponed Halloween for the state until Monday. That means there’s still time to make some yummy Halloween snacks! Any excuse to make snacks, right?
Well, these cookies would work for any occasion, but I made them for Halloween. All you would have to do is switch out the sprinkles and not use a Halloween cookie pan.
This was the ‘sugar cookie’ recipe on my awesome Halloween cookie pan. I figured I would try it out because it had a good chance of actually working with the pan. They were pretty delicious, but closer to a butter cookie than a sugar cookie. In fact, I checked, and this recipe is identical to the butter cookie recipe I use for my cookie press.
It’s a really amazing, basic butter cookie recipe to have on hand. Like I mentioned, it works really well in a shaped cookie pan, a cookie press, or even just rolled into balls. So, go make this and celebrate a belated Halloween with everyone here in New Jersey!
1 Cup Butter, Softened (2 Sticks)
1 1/2 Cup Sugar
1 1/2 tsp Vanilla
2 3/4 Cup Flour
1 tsp Salt
Preheat oven to 350F.
Cream together the sugar and salt. Add the egg, salt, and vanilla, beat well.
Add the flour, a little at a time, and mix until combined.
Stir in the sprinkles if you’re using them.
If you’re using a cookie press, make the cookies according to the directions that came with the press.
For the shaped cookie pan, spray and flour the shapes, and press about 1 to 1 1/2 tablespoons of dough into the bottom.
If you’re using just plain cookie sheets, roll 1 to 1 1/2 tablespoons of dough into balls and arranged on sprayed baking pan.
Bake for 9-10 minutes, or until they’re a light golden brown and spring back when poked.
You could also switch the vanilla out for any other flavor. Try almond or lemon extract for a totally different cookie!