I use this Sugar Cookie most of the time. (Every holiday, basically.) My family loves eating them too much…and I love baking them. They are not too difficult or time consuming. Grandma Edmunds gave us this recipe over 30 years ago. She made these cookies for her family often. My husband always asks for them starting in October for Halloween…and again at Christmastime, and then Valentine’s Day. Basically, any season that calls for decorating sugar cookies! I know how much he misses his mom when he recalls her in the kitchen making these cookies. We have never found a sugar cookie that we like better than this one. We love the hint of lemon in the cookie dough…and we GUARANTEE you are going to love them, too!
The simple technique of dragging a toothpick through chocolate on a white-frosted surface is fast, easy, and fun! The kids are so excited when they realize that they can do it themselves! Get in the kitchen with your loved ones and start your own Halloween Sugar Cookie TRADITION this year!!! It’s the simple things that we remember most.~ xo
SPIDERWEB SUGAR COOKIES
- 1 cup granulated sugar
- 1/2 cup 1 stick butter
- 1 egg
- 1 teaspoon lemon extract
- 2 cups White Kamut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/4 cup 1/2 stick butter, at room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 5-ounce can evaporated milk
- 1 cup chocolate chips
In an electric mixer bowl, blend the sugar, butter, and egg. Add the lemon extract and beat for 1 minute.
Sift the flour, baking powder, and salt onto a square of wax paper (or mix in a bowl).
Add the dry ingredients alternately with the milk to the butter mixture, mixing well after each addition. Divide the dough in half, wrap in plastic, and refrigerate until firm, at least 1 hour. Speedy tip: 1/2 hour in freezer
Preheat the oven to 400 degrees.
On a lightly floured surface, roll half the dough to 1/4 inch thick. Dip a cookie cutter into flour, cut into the dough, and place the cookies on an ungreased cookie sheet. Repeat with the other half of the dough. Scrape the dough scraps together, add flour to the rolling surface as needed, roll out again, and cut out additional cookies. Bake 7 to 10 minutes and cool on racks.
To make the icing, combine the butter, powdered sugar, and vanilla in a mixer bowl. Beat with an electric mixer until blended. Add the evaporated milk 1 Tablespoon at a time and continue to beat to desired spreading consistency.
Spread the icing on the cooled cookies.
Put the chocolate chips in a microwave-safe bowl, and melt the chocolate in the microwave: Heat on high for 60 seconds and stir. Continue to heat, watching carefully not to burn, and stir well.
Spoon the melted chocolate into a ziplock bag. Use a toothpick to make a tiny hole in a corner of the bag to use for drawing the web onto your cookie.
To make the spiderwebs, spread a layer of white icing and immediately pipe a spiral of chocolate over the surface, starting in the middle and working outward. Use the toothpick to pull the chocolate from center of cookie to outermost part of cookie. Repeat until you have your spiderweb!