It’s tradition that we bake lots and lots of cookies for Halloween. I used my favorite butter cookie recipe from Rose Levy Beranbaum’s Christmas Cookie Book. I also made a double batch of Sherry Yard’s Master Sugar Cookie recipe from The Secrets of Baking. Rose’s recipe is still my favorite.

We made cookies for the bake sale at our annual Halloween Hoot, Levi’s Halloween party at school, Hebrew school’s weekly dinner, gifted some to our neighbors, and some to adorn our cookie jar.
Kids enjoying the holiday

Traditional Sugar Cookies
adapted from here
yield: about 4 dozen 3-4″ cookies

2 1/4 cups(about 18oz.) flour
1/4 tsp. salt
3/4 cup sugar
12 Tbsp(6 oz.). unsalted butter, room temperature
1 large egg
1 tsp. vanilla

• preheat oven to 350* and line a few rimmed baking sheets with parchment.
• using the bowl to your standing mixer, cream the butter and sugar until well incorporated.
• add the egg and the vanilla and mix to combine.
• gradually add the flour and the salt.
• wrap the dough in plastic wrap and let sit in the refridgerator for at least one hour or over night.
• on a floured work surface, roll the dough to 1/8″ thickness and set on parchment lined baking sheets.
• bake cookies for 10-12 minutes or until the edges begin to brown.
• cool on racks.  if eating right away, frost with either royal icing or icing sugar. decorate, have fun, and eat!