Fang Decorated Sugar Cookies

Products Used


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


  • 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


  1. Preheat oven to 350°F.
  2. In a mixing bowl, cream the Crisco and sugar together.
  3. 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.
  4. Blend in remaining dry ingredients on low speed till mixed. Wrap in wax paper and chill in refrigerator for 30 minutes. 
  5. Roll the dough to 1/4 to 3/8-thickness. Cut into lip shapes
  6. Bake 11 to 12 minutes on an ungreased cookie sheet until edges just begin to brown. Be careful not to over bake.
  7. Remove from oven once done and cool on a wire rack.
  8. 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.
  9. 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.
  10. Sprinkle black sanding sugar over icing and shake off excess.
  11. Use a #2 tip to outline lips with red icing.
  12. 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.
  13. 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.
  14. 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.
  15. Gently place two candy corn onto the cookies for the teeth.
  16. 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.
  17. 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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Sweetalk member
Oct 24, 2019

Sweetalk member
Oct 15, 2019

What a cute Halloween cookie!!

Oops.. there is no Spanish translation to this recipe