As the air starts to crisp up and the leaves change, I find my oven on more and more. Now is the perfect time to bake some cookies! So today, we’re sharing our new fave Halloween cookie recipe: Pumpkin Spice Snap Cookies. Although these cookies don’t have actual pumpkins in them, they evoke all the warm and spicy flavors of fall that we all love. Then, the sweet but simple decorations are added using Royal Icing, which is perfect for cookie decorations of every skill level! We hope this snap cookie recipe becomes your go-to Halloween cookie recipe for years to come!
A Spooky, Spicy Halloween Cookie Recipe for Pumpkin Spice Snap Cookies
The real treat with these cookies is that there’s no trick to their shape! They are made to keep their shape during baking — if you’ve ever struggled to keep the cookie cutter shape of a cookie while baking, this is the recipe for you (you can also use a cookie stamp or a special cutter if you have those on hand). Plus, we’ve shared a straightforward Royal Icing recipe so you can decorate them easily!
What is a Snap Cookie?
Before we dig into the details of this Halloween cookie recipe, let’s talk about what a snap cookie actually is! Many might think that the term ‘snap’ refers to the crisp exterior of the cookie. But that’s not the case!
It may surprise you to know that most snap cookies are spicy and call for molasses, which makes the cookie itself chewier. The name ‘snap cookie’ comes from the German word ‘Snappen,’ meaning to seize quickly, which is precisely what you’ll want to do with these cookies.
What is Royal Icing?
If you’ve ever watched a competitive baking TV show, chances are you’ve heard the term ‘Royal Icing’ thrown around a lot. Typically, Royal Icing is made from confectioners’ sugar, meringue powder, and water. This versatile baking essential is used in many so ways for decorating cookies, cakes, cupcakes, and pretty much any pastry you can imagine!
Pumpkin Spice Halloween Snap Cookies with Fail-Proof Royal Icing
- Parchment Paper
- Sheet Pans (preferably ones that can fit in your freezer)
- Cookie cutters/Stamps
- Icing bags and tips
- Stand Mixer
- plastic Wrap
Pumpkin Spiced Snap Cookies
- 1 cup Sugar
- 1 cup Butter Softened
- 1 Egg Room Temperature
- 1 tsp Baking Powder
- 3 cups All Purpose Flour
- 1 tsp Salt
- 1 tbsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Cloves
- 1/4 tsp allspice
- 1/2 tsp Nutmeg
- 1 tsp Vanilla extract
- 3 cups Powdered sugar Sifted
- 3 tbsp Meringue Powder
- 1/2 Cup Water Plus, a tbsp or two more to achieve desired consistency as needed
Pumpkin Spice Halloween Snap Cookies
- In the bowl of a stand mixer, use paddle attachment to beat together butter and sugar. Start slow until mixed, then beat on high until the butter is light and pale, about 7 minutes.
- Once the butter is light and fluffy, scrape down the sides of the bowl and add the room temperature egg. Beat until combined. Once egg is mixed in, add vanilla and mix until just incorporated.
- In a large bowl, whisk together dry ingredients, then sift to remove any clumps. It's essential to both whisk and sift. Neither action replaces the other.
- Working with 1/2 cup at a time, add the dry ingredients to the butter mixture. Mix until just combined. The desired dough texture is a bit crumbly.
- Dump the dough out onto a lightly floured surface and shape into a disk. Wrap in plastic wrap and allow to rest in the refrigerator for about 20 minutes.
- Preheat the oven to 350 degrees.
- After the dough has chilled, roll out onto a lightly floured surface to about 1/2 to 1/4 inch thick. Cut out desired shapes and place each on a parchment-lined baking sheet. Place the sheet in the freezer until firm.
- Once chilled, remove the cookies from the freezer and bake for 8-10 minutes, or until the cookies are firm and just getting dark on the edges. Cool completely before decorating.
Fail-Proof Royal Icing
- Whisk and sift together the dry ingredients and place in a clean bowl of stand mixer. Add the water and whisk until the icing forms.
- If the icing is too thick, add water 1 tsp at a time; if it appears to be too thin, continue to whisk until the desired consistency is reached.
- Prepare an icing bag with the desired tip size and fill it to frost.
- Frost cookies, starting with a thin outline, then filling accordingly.
Additional tips for decorating cookies with Royal Icing:
Decorating cookies can feel intimidating, so for these cookies, we took the approach of elevated simplicity. The aesthetic is minimalist, but still festive af…. and very easy to replicate.
While I like to use a piping bag and outline my cookies in a slightly more controlled way, this isn’t always practical if you are decorating with younger bakers. But fear not! Another method of icing is to pour a bit of the icing mixture onto a shallow bowl or plate. Then, dip the cookies face side down and shake them a bit before turning them over to dr. This easy frosting method completely bypasses the steps of lining and flooding your cookie, which can be time-consuming and hectic.
Some other ways to decorate include sprinkles, colored sugars, and themed cookie cutters. Don’t be afraid to go wild!
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So what do you think of this spooky and spicy Halloween cookie recipe?? Definitely be sure to let me know if you make a batch (or two!!) — we always love to hear how our recipes turn out for you. Happy Halloween!
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