Enchanted Mommy

Boo Sugar Cookies

Some of my fondest memories with my mom are making sugar cookies at Christmas (mostly because I loved using cookie cutters).  I’ve started to do this with my three year old as well and I believe she loves it just as much.  I love Halloween, so I bought the ghost cookie cutter (@ A.C. Moore) a few years back to make some for Halloween.  I guess these really aren’t called “Boo Sugar Cookies”, but I thought it was appropriate for Halloween coming up.  I use Alton Brown’s recipe because I’m sure he’s searched and found the best scientific way to do it.  They are so.dang.good.


Here’s the recipe:


  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough
making sugar cookies

My sweet one loves to make cookies and is starting to share my love for the kitchenaid mixer!


Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

She loved dumping sprinkles on them.

He also has a frosting recipe, but I took the Sandra Lee method and used store bought.  I know, I’m a cheater.  One fun thing we did two Halloweens ago was have a contest with some friends of ours using this recipe.  I actually posted this picture on Facebook and people voted.  We used all the toppings we had at that moment and used orange Halloween store bought icing.  Left to right, 1-4, which is your favorite?!?!  We had a lot of fun as adults while we watch the little ones eat and trade candy!

Our cookies from Halloween 2010.

Now, get your ghost cookie cutter and make them!  It’s so fun!

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