Halloween Piñata Cookies

Halloween Pinata Cookies

It’s that time of year again… Halloween is slowly creeping upon us, only 19 days to go! What better time to make some tricks with treats!

These Trick-Or-Treat Halloween cookies are fun to make, almost too cute to eat and doubled joy when given to friends.

Unfortunately I have never yet experienced a trick-or-treating myself – in Finland we have a somewhat similar Easter tradition called “virvonta” carried out on Palm Sunday but kids dress up as witches or rabbits.

Regardless of not growing up with trick-or-treating traditions I’m a huge fan of Halloween and recently received great amount of Halloween candies and baking supplies from Canada (Thank you Ben & Anna) that were the inspiration to these cookies and many other treats… Stay tuned!

Halloween Pinata Cookies

Halloween Piñata Cookies
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Servings Prep Time
12people 2-3hours
Cook Time
12minutes
Servings Prep Time
12people 2-3hours
Cook Time
12minutes
Halloween Piñata Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
12people 2-3hours
Cook Time
12minutes
Servings Prep Time
12people 2-3hours
Cook Time
12minutes
Ingredients
  • Cookies
  • 115 grams unsalted butter softened
  • 60 grams powdered sugar
  • 115 gramd sugar
  • 1 egg
  • 100 mililiters vegetable oil
  • 350 grams plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon black food coloring
  • 1/2 teaspoon orange food coloring
  • Icing
  • 150 grams powdered sugar
  • 2 tablespoons milk +1 teaspoon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon green food coloring
  • 1/4 teaspoon black food coloring
  • Decorations & Filling
  • 1/2 teaspoon black food coloring
  • 8-10 candy eyeballs
  • white fondant
  • red fondant
  • green sugar sprinkles
  • Halloween candy skulls
  • You'll also need
  • pumpkin, cat and skull cookie cutters
  • small food painting brush
  • heart shaped cookie cutter
Servings: people
Units:
Instructions
  1. Place butter and sugars in a mixing bowl and beat on medium speed until incorporated and smooth.
  2. Add egg and continue beating, then add the oil.
  3. In a separate bowl combine flour, salt and cream of tartar.
  4. Combine the mixture beating on medium speed, and finally add vanilla.
  5. Divide the dough into 3 parts, and colour one part black for cat cookies, second orange for pumpkin cookies and leave the third part white for the skull cookies.
  6. Cover in plastic wrap and place in refrigerator for 10 minutes.
  7. Preheat oven to 175ºC (350ºF) and prepare a cookie sheet with parchment paper.
  8. Working with one colour at time roll the dough out on parchment paper, cut cookies in sets of 3 with one in opposite direction for back piece , using the appropriate cookie cutter (pumpkin for orange - cat for black and skull for white) .
  9. Bake in preheated oven for 12 minutes. For the hidden pocket cut a heart piece from the middle of each middle part cookie of a set of 3. You can also cut out the stem of pumpkin and ears of the cat but make sure to cut right after removing from oven to prevent crumbling and breaking the cookie.
  10. Repeat for remaining cookie dough until all baked and allow the cookies to cool over a wire rack.
  11. Prepare icing by mixing all ingredients together until smooth. leave 3 tablespoons aside and place rest in a squeeze bootle or a piping bag with a tiny round piping tip, wilton 2. Pipe around edges of the back sides of each cookie set.
  12. Place middle piece on top and fill with halloween candy skulls, then pipe icing around edges of the middle pieces and close the cookie by placing last cookie on top.
  13. From the icing you left aside colour 2/3 black using black food colouring, then place in a squeeze bottle or piping bag with a tiny round piping tip, wilton 1 or 2. Pipe outlines of the skull cookie with black and fill with white flood icing. Place eyes and allow to dry a bit before painting scars, mouth and black circles around the eyes using food painting brush, black food colouring and drop of water.
  14. Colour the remaining white icing with green food colouring and apply on the pumpkin stem, paint eyes, nose and mouth with black food colouring using small food painting brush. Roll out white fondant and cut triangle ear pieces, oval shaped eyes, little triangle noses, thin whiskers and mouth. Place a green sprinkle in middle of each eye, make little tongues of red fondant and place the pieces on cat cookie by using drop of icing or edible glue. Allow to dry 8 hours or over night.
Recipe Notes

For flood icing on skull cookie, add 1 teaspoon milk in the leftover white icing and mix well.

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