My next treat was inspired by my favorite howling creatures of the night! Werewolves! Halloween howl at the moon sugar cookies are delicious! A roll out sugar cookie cut into the shapes of a wolf paw and a moon. Frosted with both buttercream and royal icing.
Kids will love the shapes and if the schools would let me send these cookies with my kids for snack time, I know they would not disappoint. Boo COVID!
- Unsalted butter
- Confectioner's sugar: LOTS OF IT!
- All-purpose flour
- Vanilla extract: Almond extract can also be substituted.
- Baking soda
- White vinegar
- Wilton Meringue powder: You could use egg whites for royal icing, but this is so much easier!
- Heavy cream: Milk or half and half can be substituted
Step by step instructions
These cookies are somewhat time consuming as you have to roll out and cut out the shapes. However, the decorating and piping take the most time. But they are sure fun to make!
First, you make your roll out sugar cookie dough. On a lightly floured surface, using your rolling pin, roll out the ball of dough. Cut out cookies with the paw and circular cookie cutters. Put them on the baking sheet. Bake for 8-10 minutes or until the bottom turns slightly golden brown.
Second, while the cookies are baking you can make your buttercream frosting. Using the Wilton brown icing color, mix in until you get the desired color. Set aside until ready to use.
Third, make the royal icing in another bowl. Set aside until ready to pipe it onto cookies.
Lastly, once the cookies have cooled, pipe the moons with the royal icing and the wolf paws with the buttercream. Serve and enjoy!
Tips and tricks
- The cookie dough can be made in advance, but be sure to let it sit out for at least an hour before rolling it out
- Royal icing dries in about 2 hours at room temperature, but if you want to speed up the process when decorating place in the fridge
- If not using all the icing and you have some left in the bowl, cover with a damp towel to prevent it from hardening.
Substitutions and variations
- You could do this with any type of Halloween character such as ghost, pumpkin, or witch
- Use all buttercream versus royal icing
- Add some sprinkles to enhance color
They will last in an airtight container at room temperature for up to 5 days and will freeze well for 2 months.
Halloween Howl at the moon sugar cookies
- Electric hand mixer
- Stand mixer with paddle attachment
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Wax paper
- Wilton piping bags and tips
- Paw and circle cookie cutter
- Rolling pin
Roll out sugar cookie
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 3½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon white vinegar
- 2 tablespoon water
- 1 teaspoon vanilla extract
- 1½ cups unsalted butter room temperature
- 2 teaspoon vanilla extract
- ⅛ teaspoon salt
- 4 cups confectioner's sugar sifted
- ¼ cup heavy cream
- brown food coloring
- 4 cups confectioner's sugar sifted
- 3 tablespoon meringue powder
- 11 tablespoon water room temperature
Roll out sugar cookies
- Preheat oven to 350°. Set two cookie sheets aside.
- In a large mixing bowl, cream the butter, and sugar together until light and fluffy. Add in the egg and blend well.
- In a small bowl, add in the vinegar and water. Drop the 1 teaspoon of baking soda and let it dissolve. Pour the vinegar mixture and vanilla extract into the butter mixture.
- Add in the flour and mix until flour is completely incorporated. Place the large ball of dough on a lightly floured surface and roll out until it is about ¼ inch thick.
- Use the paw and circular cookie cutters to cut out the shapes. Put each cookie on the baking sheets. Bake in the oven for 8-10 minutes or until a light golden color forms around the bottom.
- In a bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium for 1-2 minutes. Add in the salt and vanilla extract. Slowly add in the confectioner's sugar until it is combined. Add in the heavy cream until desired consistency is reached. Add in the brown food coloring until you reach your desired color.
- In a large bowl, using a hand mixer fitted with a whisk attachment, beat all of the icing ingredients for 2 minutes on high. When the whisk is lifted (after beating), the icing should drizzle down and become smooth within 5-10 seconds. If it too thick add more water, if it is too thin, add more confectioner's sugar.
- Icing will take at least 2 hours to dry at room temperature.
- Store at room temperature in an airtight container for up to 5 days.
- Freeze for 2 months.
Fall desserts to try
Fun fact of the day!
Werewolves hate to be around objects made from silver or iron!