Martha Stewart makes icing cookies look so incredibly easy, you know? So when Wilton asked me to recreate one of their Walmart Halloween baking projects, I figured these ghoulish iced Halloween sugar cookies would be a snap!
Boy, was I ever wrong… It’s not that they were terribly difficult to make. But what Martha’s producers do a fantastic job of editing out is all of the waiting time for each step to dry.
So just a little word of warning — allow yourself plenty of time to make a project such as this. I didn’t read the directions carefully enough and missed the part where they stated that the initial base icing needs to dry for 4 hours or overnight!!!
I used my favorite recipe for sugar cookies that I shared last night for the cookies — so if nothing else I know they taste good. As I mentioned, this dough can be quite sticky, so it’s important to chill it well before rolling it out.
I’ve found that rolling out the dough between two pieces of parchment paper is often the easiest method. Cut your cookies directly on the bottom piece of parchment paper, and then you can transfer the entire sheet to your cookie sheet and bake.
This preserves the sharp lines of your cut-out cookies, and you can just brush away any extra crumbs after baking.
I used Wilton’s royal icing recipe to outline the cookies and then thinned it a bit to flood the color over the entire cookie.
After letting the cookies dry overnight, I piped on the details and added Wilton Spooky Candy Eyeballs. Next time I think I’ll do everything up to this step and let the kids help me with the actual decorating. I know they’ll love it!
You can find complete instructions for making these Wilton treats here.
While I’m certainly not a master cookie decorator, they turned out pretty adorable. Most importantly, this was a fun project and I learned a lot about how to make things go more smoothly next time.