Hurrah, it’s the first Halloween post for this year on Kerry Cooks! Today I’m bringing you an incredibly simple and easy recipe for Jack O Lantern Cookies! While I absolutely LOVE the look of decorated cookies like the below, they take up a lot of time and effort for something that is going to be eaten so quickly!
Instead, I thought about something that would be the work of moments, but would still be really effective and cute to do with kids for Halloween! These cookies are cut out in a pumpkin shape (you can either use a pumpkin cookie cutter or use a round cookie cutter, as I did, and slightly smush up the bottom, and push up a ‘stem’ at the top of the pumpkin), and once they’re baked, you simply add on the Jack O Lantern faces using triangles of milk and white chocolate to make a scary face.
Since the cookies are still warm from the oven, the chocolate melts slightly, but still holds its shape, and once they’ve completely cooled, you’ll have simple, but effective Jack O Lantern Cookies! I think this would be such a fun thing to do with kids for a Halloween activity!
The cookie dough is my favourite, simplest sugar cookie dough. I’ve used it to make countless things, including wedding favours for two weddings! They hold their shape really well and are tasty too, but without being too decadent – perfect with a cup of tea! I simply divide the mixture in half and make half of it chocolatey by adding cocoa powder.
- 125g unsalted butter
- 125g golden caster sugar
- 1 tbsp vanilla bean paste
- 1 large egg
- 225g plain flour
- pinch salt
- 30g cocoa powder
- 50g white chocolate buttons
- 50g milk chocolate buttons
- In a large bowl, combine the very soft butter with the sugar, and beat well until completely smooth and combined. Beat in the vanilla bean paste, and egg, and at this point, transfer half of the mixture into a second bowl. To the first bowl, add 125g flour and a pinch of salt. To the second bowl, add 100g plain flour and 30g cocoa powder, sieving it in to avoid lumps.
- (Do this for both bowls!) Keep stirring with a large spatula until all of the flour is incorporated (it may seem that there's too much, but don't worry). Turn it all out onto a sheet of clingfilm, and briefly knead and pat it together into a ball. Cover with clingfilm and pop into the fridge for 15-20 minutes.
- Meanwhile, preheat your oven to 170C/gas mark 4/350F and prepare three large cookie sheets with parchment paper or non-stick baking mat's.
- After 20 minutes, start rolling out your dough! Ensure that the worksurface is well-floured. Cut into pumpkin shapes if you have a pumpkin cutter, or, as I did, use a circular cutter and use your thumb to smoosh up the bottom of the pumpkin and form a little stalk at the top too! It's pretty easy, and I think mine turned out fairly pumpkin like.
- Bake the cookies for 10 minutes in a preheated oven - they don't need any longer than ten minutes (unless they're right at the bottom of the oven). While they're baking, cut up your chocolate buttons into triangles (I found the best way is to cut them into thirds, but any that go wrong can always be eaten!).
- For the decoration: Once the first tray of cookies is baked, remove it from the oven and start arranging the chocolate triangles on top into scary faces! If your cookies get too cool, just pop them back into the oven for a minute or too and the chocolate will melt.
- Leave to set for about 30 minutes, then enjoy your scary cookies!
I hope you make these for Halloween!