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Fang Decorated Sugar Cookies
Products Used
2
51
39
Prep Time:
45m
Bake/Cook Time:
12m
Yield:
12-24 cookies depending on cutter
Plan for:
Chill 30 min + dry overnight
Love at first bite! These vampire fang cookies are spooky and sweet with candy corn fangs. That lip-shaped cookie cutter you bought for Valentine’s Day will do double-duty for Halloween. Whether you have the shape with the center that is hollow or filled, either will work just fine. You’ll only need three colors of icing, two if you have the cutter with the open center. While you can skip the white detail on the lips, that little swipe of icing adds just the right touch of dimension. These sweet little fang cookies are just the treat for Halloween parties – or as a special October dessert for the dentist!
Products Used
Ingredients
Sugar Cookies
- 1/2 cup + 1/2 tablespoon butter flavored Crisco
- 1/2 cup + 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
- 2 tablespoons water
- 2 tablespoons of one large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups bleached flour*
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
Decoration
- Royal Icing
- Lip-shaped cookie cutter
- Gel Paste food coloring: black, red, white
- Black sanding sugar
- Small offset spatula
- Icing bags (2)
- Icing tips, #2
- Squeeze bottle
- Candy corn
Directions
- Preheat oven to 350°F.
- In a mixing bowl, cream the Crisco and sugar together.
- In another bowl beat one egg and measure out two tablespoons. Add two tablespoons of egg into mixing bowl with water and vanilla until mixed.
- Blend in remaining dry ingredients on low speed till mixed. Wrap in wax paper and chill in refrigerator for 30 minutes.
- Roll the dough to 1/4 to 3/8-thickness. Cut into lip shapes
- Bake 11 to 12 minutes on an ungreased cookie sheet until edges just begin to brown. Be careful not to over bake.
- Remove from oven once done and cool on a wire rack.
- While cookies cool, prepare Royal Icing and divide into three bowls: two small, one medium. Tint icing in the small bowls black and white. Tint remaining icing red. Cover each bowl with plastic wrap pressed onto icing to prevent crusting.
- If using a cookie shape where the center of the lips is not cut out, swipe a small amount of black icing onto center of each cookie. Use an offset spatula to smooth.
- Sprinkle black sanding sugar over icing and shake off excess.
- Use a #2 tip to outline lips with red icing.
- Thin remaining red icing with water, a teaspoon or so at a time, stirring gently. Continue adding water until it is the consistency of glue. If overthinned to more of a watery consistency, stir in more sifted powdered sugar to thicken. A ribbon of icing dropped back onto itself should disappear in a count of one-thousand-one, one-thousand-two.
- Cover icing with a damp dish towel and let sit for a few minutes. Stir gently to pop any large air bubbles and transfer to a squeeze bottle.
- Fill in icing with thinned icing. Use a toothpick to guide to edges and pop large bubbles. Take care not to disturb black sanding sugar below if used.
- Gently place two candy corn onto the cookies for the teeth.
- Let the cookies dry at least one hour. Use another #2 tip and white icing to add a white accent on the lips. Let cookies dry uncovered overnight or at least 6-8 hours.
- Be sure to tell your friends that the flavor of these fang cookies is a vampire favorite: VEIN-illa!
Dixie Crystals Insight
For a step-by-step photo tutorial, visit the Sweetalk Blog.
Recipe developed for Dixie Crystals by Bridget Edwards @Bake at 350.
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What a cute Halloween cookie!!