Halloween Lofthouse Cookies
These soft vanilla sugar cookies are topped with a vanilla buttercream and dipped in white nonpareils. Use that same buttercream to pipe mummy bands and add candy eyes for the cutest, spookiest mummy cookies!
Servings: 16 cookies
Ingredients
For the cookies:
- ½ cup salted butter room temperature
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 egg room temperature
- ¼ cup full fat sour cream room temperature
- 2 ¼ cup all-purpose flour
- 1 tbsp corn starch
- ½ tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
For the buttercream:
- ½ cup salted butter room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2-4 tbsp milk or heavy cream room temperature
- 1 cup white nonpareils
- eye sprinkles
Instructions
For the cookies:
- In the bowl of a stand mixer cream the butter, granulated sugar and vanilla until light and creamy, between 3-5 minutes. Then add in the egg and sour cream and mix on medium until combined. With the mixer on low, add in all of the dry ingredients and mix until just combined. Pour the dough out onto some saran wrap and shape into a disk. Wrap tightly and chill for 1 hour.
- Preheat the oven to 375° and remove the dough from the refrigerator. Roll the dough to about ¼ inch thickness and use a 2 1/2 round cookie cutter to punch out the cookies. Place on a cookie sheet, about 2 inches of space in between, and bake for 8-9 minutes, or until the edges are just set. Remove from the oven and allow to cool for 3 minutes on the baking sheet before transferring to a cookie sheet to cool completely.
For the frosting:
- In the bowl of the stand mixer beat the butter, sugar, vanilla and milk until smooth, about 2 minutes. Add half of the frosting to a piping bag fitted with a petal tip.
- Once the cookies have completely cooled, spread a thin layer of frosting onto each cookie and dip into the nonpareil sprinkles. Add a dot of frosting to two eyes and stick them to the cookie. Then use the piping bag to pip 4-6 lines of frosting across the cookies.