Halloween Cutout Cookies

Dairy Free
Low Fod Map
Halloween Cutout Cookies
140 min.
72
52kcal

Suggestions


Get ready to celebrate Halloween with a delightful twist on a classic treat! These Halloween Cutout Cookies are not only festive and fun but also cater to those with dietary restrictions, being both dairy-free and low FODMAP. Perfect for parties, school events, or simply a cozy night in, these cookies will bring a smile to everyone’s face.

Imagine the joy of rolling out vibrant orange pumpkin-shaped cookies alongside rich chocolate cat-shaped delights. The combination of colors and shapes makes these cookies a visual treat, while the delicious flavors will have your friends and family coming back for more. With a light and tender texture, each bite is a perfect balance of sweetness, making them an ideal dessert for any Halloween gathering.

What’s more, the fun doesn’t stop at baking! Once cooled, you can unleash your creativity by decorating the cookies with playful faces using black decorating gel. This interactive element makes it a fantastic activity for kids and adults alike, turning your kitchen into a Halloween workshop filled with laughter and creativity.

So gather your ingredients, roll up your sleeves, and let’s make some spooky yet scrumptious Halloween Cutout Cookies that everyone will love. With just a little time and effort, you’ll have a batch of delightful treats that are sure to impress!

Ingredients

  • 1.5 cups powdered sugar 
  • 0.5 cup butter softened
  • 0.5 teaspoon vanilla 
  •  eggs 
  • cups baking mix 
  • 11 drops food coloring yellow
  • drops food coloring red
  • tablespoons cocoa powder 
  • serving decorating gel black

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • cookie cutter

Directions

  1. Stir powdered sugar, margarine, vanilla and eggs in large bowl until well blended. Stir in baking mix until soft dough forms. Divide dough in half.
  2. Mix yellow and red food colors into 1 half to make orange dough; mix cocoa into other half to make chocolate dough. Cover and refrigerate doughs separately 2 hours or until chilled.
  3. Heat oven to 400°.
  4. Roll one-fourth of the dough at a time 1/8 inch thick on floured cloth-covered board. (Keep remaining dough refrigerated until ready to roll.)
  5. Cut orange dough with pumpkin-shaped cookie cutter and chocolate dough with cat-shaped cookie cutter.
  6. Place about 2 inches apart on ungreased cookie sheet.
  7. Bake 5 to 7 minutes or until edges are light brown.
  8. Remove from cookie sheet to wire rack. Cool completely. Make faces on pumpkins and cats with black gel.

Nutrition Facts

Calories52kcal
Protein5.6%
Fat42.01%
Carbs52.39%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-1
Nutrition Score
1.1039130453668%

Flavonoids

Catechin
0.09mg
Epicatechin
0.27mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:51.74kcal
2.59%
Fat:2.43g
3.74%
Saturated Fat:0.58g
3.61%
Carbohydrates:6.82g
2.27%
Net Carbohydrates:6.63g
2.41%
Sugar:3.23g
3.59%
Cholesterol:4.68mg
1.56%
Sodium:101.75mg
4.42%
Alcohol:0.01g
100%
Alcohol %:0.1%
100%
Protein:0.73g
1.46%
Phosphorus:42.8mg
4.28%
Vitamin B1:0.04mg
2.61%
Folate:8.97µg
2.24%
Vitamin B2:0.04mg
2.13%
Vitamin B3:0.31mg
1.54%
Manganese:0.03mg
1.43%
Calcium:13.3mg
1.33%
Selenium:0.91µg
1.3%
Vitamin A:63.25IU
1.27%
Iron:0.23mg
1.26%