Snoopy Halloween Sugar Cookies
Enjoy the nostalgic charm of your Halloween festivities with these adorable and delicious Snoopy Halloween Sugar Cookies. Perfect for parties, gifts, or simply enjoying with family and friends, these festive cookies combine the classic flavors of sugar cookies with the fun and creativity of decorating with royal icing. If you’re a Peanuts fan just like me, then you’ll love these cookies!
How To Make Snoopy Halloween Sugar Cookies
Prepare the Dough:
In a medium-sized bowl, whisk together the flour, salt, and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until the mixture is light, fluffy, and creamy, about 2 minutes. Scrape down the sides of the bowl as you mix.
Add in the egg and vanilla. Continue to mix and scrape down the sides of the bowl to ensure even combining.
Add the dry ingredients to the wet mixture and mix until a soft dough forms and starts to pull away from the sides of the bowl. Scrape down the sides of the bowl and mix a few seconds longer to ensure everything is evenly combined.
Chill the Dough:
Transfer the dough to parchment paper and flatten it into a disc. Place another piece of parchment paper on top of the dough and roll it out to about 1/8″ thickness.
Place the rolled-out dough on a cookie sheet and chill in the fridge for at least 2 hours or overnight.
Cut and Bake the Cookies:
Once the dough has chilled, use cookie stamps to make an imprint on each cookie, then use a circle cookie cutter to cut the cookie to fit the shape of the imprint.
Preheat the oven to 375 degrees F and place each cookie 1 1/2″ apart on a cookie sheet lined with parchment paper.
Bake for 8-10 minutes or until the cookies are golden brown. Allow the cookies to cool completely on a wire rack before decorating.
Tips for Piping Royal Icing
Consistency is Key: The icing should fall in smooth ribbons that disappear into the icing after a few seconds. This is the ideal consistency for both outlining and flooding.
Keep It Covered: While you color your icing or take breaks, keep the bowl covered with a damp rag to prevent the top from hardening.
Coloring and Bagging: Dye the icing as needed and place it into individual piping bags for detailed decorating.
How Long Does Royal Icing Take to Set?
Royal icing takes about 20 minutes to dry enough for adding different colors or layers without smudging. However, to fully harden, it should be left to set overnight at room temperature. Ensure the icing is completely dry before storing or stacking the cookies.
How to Store Snoopy Halloween Sugar Cookies
Place them in an airtight container once the royal icing has set completely.
Store at room temperature for up to one week.
If you need to stack the cookies, place a piece of parchment paper between each layer to prevent sticking and smudging of the decorations.
How to Decorate Halloween Sugar Cookies
Outline and Flood: Once the cookies are cooled, use the outlining consistency icing to create borders around your cookie shapes.
Fill in the outlined areas with the flooding consistency icing.
Detailing: Add details using different colors and consistencies as desired. Let each layer dry before adding more decorations to avoid smudging.
Set and Store: Allow the cookies to set for a few hours or overnight before stacking or storing them.
Links To Products I Used To Make Snoopy Halloween Sugar Cookies
- Cookie Cutter Stamps
- Piping Bags
- Food Dye
- White Food Dye
- Parchment Paper
- Edible Markers
- 1/2 cookie sheet
- Stand Mixer
More Snoopy & Peanuts Gang Recipes You Might Enjoy…
Snoopy Halloween Swiss Roll
Chocolate Pumpkin Patch Cookies (Charlie Brown)
Snoopy Halloween Designed Sponge Cake
Halloween Snoopy Designed Sponge Cake
Charlie Brown Halloween Sugar Cookies
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12-15
servings30
minutes8
minutesKeep the screen of your device on.
Ingredients
2 cups all-purpose flour
1/4 tsp. salt
1/4 tsp. baking powder
1/2 cup butter
1/2 sugar
1 egg, room temperature
2 tsp. vanilla extract
- Royal Icing
3 cups confectioner’s sugar
2 1/2 Tbsp. meringue powder
5 -6Tbsp. water
Directions
- In a medium-sized bowl, whisk together the flour, salt, and baking powder. Set aside.
- In the bowl of a stand mixer fit with the paddle attachment, cream together the butter and the sugar until the mixture is light fluffy, and creamy. About 2 minutes. Be sure to scrape down the sides of the bowl as you mix.
- Add in the egg and vanilla. Continue to mix and scrape down the sides of the bowl to ensure that everything is combining evenly.
- Add the dry ingredients to the wet and mix until a nice, soft dough forms and starts to pull away from the sides of the bowl. Scrape down the sides of the bowl, and let the dough mix a few seconds longer to ensure that everything has been combined evenly.
- Transfer the dough to parchment paper and flatten it into a disc. Place another piece of parchment paper on top of the dough and roll it rough to about 1/8″ thickness.
- Place the rolled-out dough on a cookie sheet and transfer to the fridge for at least 2 hours or overnight.
- Once the dough has chilled, use cookie stamps to make an imprint on each cookie then use a circle cookie cutter to cut the cookie to fit the shape of the imprint.
- Preheat the oven to 375 degrees F and place each cookie 1 1/2″ apart from each other on a cookie sheet fit with parchment paper.
- Bake for 8-10 minutes or until the cookie is golden brown. Allow the cookies to cool completely on a wire rack before decorating.
- Royal Icing & Decorating
- In the bowl of a stand mixer fit with the paddle attachment, mix together the confectioner’s sugar and meringue powder on low speed.
- Add the water 1 tablespoon at a time. Mix until the royal icing is smooth. Scrape down the sides of the bowl to ensure that everything is mixing evenly together.
- Judge the consistency of the royal icing by lifting up the paddle attachment and taking notice of the ribbons the icing falls in. You don’t want a thin, watery consistency or a super thick, hard consistency. The icing should fall in smooth ribbons that disappear into the icing after a few seconds.
- While you color your icing, or do the dishes, etc. be sure to keep the bowl icing covered at all times with a damp rag. This will prevent the top of the royal icing from hardening and crystallizing.
- Dye however many colors you need and place them into individual piping bags.
- One at a time, decorate each cookie letting the icing dry for about 20 minutes before piping next to another wet color. The icing will harden overnight at room temperature uncovered. Be sure to let the icing set before storing or stacking your sugar cookies.
- Enjoy!
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