Halloween is closing in and will be here in a couple weeks. Here is a Vampire Teeth Cookie recipe that is great for parties or to hand out at Trunk or Treats! We will be sharing a few more Halloween cookie and cupcake recipes as well as kid friendly beverages and adult beverages!
Cookie Ingredients:
- 3 C flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 C soft unsalted butter
- 1 C granulated sugar
- 1 eggs
- 1 tsp vanilla
- Cookie Cutter: vampire teeth
Icing Ingredients:
- 4 egg whites.
- 2 C powder sugar.
- 1/2 tsp cream of tartar.
- 1 tsp vanilla.
- red glitter edible gel.
Cookie Directions:
1. Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
2. Add eggs…Continue to mix.
3. Add the vanilla.. Continue mixing.
4. Sift the four, baking soda, and salt together.
5. Add the dry mixture to the wet mixture.
6. Continue mixing to make sure all ingredients are thoroughly blended.
7. Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
8. Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
9. Preheat oven to 325 degrees.
10. Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
11. Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into the batter. (if needed).
13. Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
14. Line the cookie sheet with parchment paper.
15. Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
16. Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
17. Take the cookies off of the cookie sheet and put on a wire rack to cool completely. (About 10 minutes).
Icing Directions:
1. Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes.
2. If icing is not stiff enough add 1/4 C powder sugar.
3. Spoon icing into a frosting bag with a #2 tips. Twist the open end of the bag to push the icing to the tip.
4. Using the white piping bag, outline the teeth, individually outlining each one.
5. Fill in every other tooth with the white thinner icing.
6. Let dry for 1 hour.
7. Fill in the remaining blank spaces with the thinner white icing.
8. Let dry for 2 hours before adding the “blood”.
9. Add the blood and then let dry for another 2 hours before enjoying.
Vampire Teeth Cookie Recipe!
Ingredients
- 3 C flour.
- 1 tsp baking soda.
- 1/2 tsp salt.
- 1 C soft unsalted butter.
- 1 C granulated sugar.
- 1 eggs.
- 1 tsp vanilla.
- Cookie Cutter: vampire teeth.
Icing Ingredients:
- 4 egg whites.
- 2 C powder sugar.
- 1/2 tsp cream of tartar.
- 1 tsp vanilla.
- red glitter edible gel.
Instructions
-
Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
-
Add eggs...Continue to mix.
-
Add the vanilla.. Continue mixing.
-
Sift the four, baking soda, and salt together.
-
Add the dry mixture to the wet mixture.
-
Continue mixing to make sure all ingredients are thoroughly blended.
-
Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
-
Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
-
Preheat oven to 325 degrees.
-
Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
-
Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into the batter. (if needed).
-
Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
-
Line the cookie sheet with parchment paper.
-
Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
-
Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
-
Take the cookies off of the cookie sheet and put on a wire rack to cool completely. (About 10 minutes).
Icing Directions:
-
Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes.
-
If icing is not stiff enough add 1/4 C powder sugar.
-
Spoon icing into a frosting bag with a #2 tips. Twist the open end of the bag to push the icing to the tip.
-
Using the white piping bag, outline the teeth, individually outlining each one.
-
Fill in every other tooth with the white thinner icing
-
Let dry for 1 hour.
-
Fill in the remaining blank spaces with the thinner white icing.
-
Let dry for 2 hours before adding the "blood"
-
Add the blood and then let dry for another 2 hours before enjoying.
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