Halloween Snickerdoodle Cut Out Cookies
1 Cup MagicalButter (room temp)
1 Cup Sugar
1 Large Egg (room temp)
1 tablespoon Vanilla Bean Paste
3 Cups All-Purpose Flour
¼ teaspoon Salt
2 teaspoons Cinnamon
½ tablespoon Cinnamon
½ Cup Sugar
8 ounce Jar Vanilla Frosting
Gingerbread Man Cookie Cutter
Piping Bad and Tip
In a small bowl combine the cinnamon and sugar from the toppings section of the recipe and set it to the side for later.
In the bowl of your stand mixer cream the butter and sugar together until light and fluffy. Scrape down the sides of the bowl as needed.
Add in the egg and vanilla bean paste. Mix for 2-3 minutes.
Add the flour, salt, and cinnamon. Mix on medium speed until the dough starts to pull away from the sides of the bowl.
Use a silicone spatula to press the dough together and transfer dough to a floured surface.
Roll out the dough to ⅛ inch and chill for 30 minutes to an hour.
Cut the cookies out using the gingerbread cookie cutter and sprinkle them with the prepared cinnamon and sugar mixture.
Chill again for 10 minutes once all the cookies have been cut out.
While the cookies cool, preheat the oven to 375.
Bake the cookies for 6-8 minutes, take them out before they are browned.
Let them cool completely on the pan, usually about 30 minutes.
Pipe on the white frosting to resemble mummy bandages and then add the eyes!
Let them chill in the fridge for 5 minutes to let the frosting set in place. Enjoy!