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Halloween Cutout Cookies

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Halloween Cutout Cookies
  • Prep 10 min
  • Total 2 hr 20 min
  • Servings 72
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Enjoy these Halloween cookies made using Bisquick® Original baking mix – a sweet treat!
Updated Oct 29, 2010

Ingredients

Steps

  • 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. 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.
  • 2
    Heat oven to 400°. 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.) Cut orange dough with pumpkin-shaped cookie cutter and chocolate dough with cat-shaped cookie cutter. Place about 2 inches apart on ungreased cookie sheet.
  • 3
    Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely. Make faces on pumpkins and cats with black gel.

Tips from the Betty Crocker Kitchens

  • tip 1
    When making cutout cookies, always work with a well-chilled dough. Cold dough rolls out easier with less sticking. When rolling out dough, start at the center and roll toward the outside edges.

Nutrition

50 Calories, 2g Total Fat, 1g Protein, 7g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Cookie
Calories
50
Calories from Fat
20
Total Fat
2g
Saturated Fat
1g
Cholesterol
6mg
Sodium
115mg
Total Carbohydrate
7g
Dietary Fiber
0g
Protein
1g
% Daily Value*:
Iron
0%
0%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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