Ingredients
Equipment
Method
- In a large mixing bowl, beat together softened butter and sugar until the mixture is light, fluffy, and creamy, smelling sweet and buttery, about 2-3 minutes.
- Add the egg and vanilla extract to the creamed mixture, beating until fully incorporated and the mixture feels smooth and slightly glossy.
- In a separate bowl, whisk together the sifted flour, baking powder, cinnamon, and nutmeg until evenly combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding until just combined and the dough begins to come together, feeling firm but pliable.
- Divide the dough in half, shape each into a flat disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour to relax the gluten and make rolling easier.
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper to prevent sticking.
- Remove one chilled dough disc from the fridge and place it on a lightly floured surface. Roll it out to about ¼-inch thickness, ensuring an even layer without sticking.
- Use Halloween-themed cookie cutters to cut out shapes from the rolled dough, pressing firmly but gently to maintain clean edges.
- Carefully transfer the cut-out cookies to the prepared baking sheet, leaving space between each for expansion.
- Bake the cookies in the preheated oven for about 8-10 minutes, until the edges are just turning a light golden brown and the cookies feel set but still soft.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely and set their shape.
Notes
For best results, chill the dough thoroughly to prevent spreading and ensure crisp, clean shapes. Feel free to decorate with icing or sprinkles once cooled for added festive fun.