Bloody Sugar Halloween Cookies {Natural Food Coloring}

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Homemade bloody sugar Halloween cookies with pureed raspberries; perfectly baked, beautifully decorated.

Prep Time20

Cook Time10

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 136kcal

Author: Ilona

Preheat oven to 350 F. Prepare baking pan with parchment paper.
In a large bowl combine flour and baking powder, set aside.
1 1/2 cups all-purpose flour, 1 tsp. baking powder
In a large bowl mix butter and powdered sugar with electric mixer until it will become smooth.
1/2 cup unsalted butter, 1/4 cup powdered sugar
Add egg and vanilla extract. Beat until all ingredients will incorporate.
1 egg, 1/2 tsp. vanilla extract
Add dry ingredients to wet ingredients.
Mix with mixer, then knead the dough by hand.
Flour the surface and roll the dough until 1/4 thick. Add extra flour when necessary. Cut the cookies with cookie cutter to make a circle.
flour to dust
Lay nicely on parchment paper. Bake for 6 - 10 minutes. Start checking after 6 minutes so they will not burn out.
Cool off cookies completely before frosting.

Whisk milk with powdered sugar. Add more milk if it will become too thick or sugar if it will become too watery.
10 tsp. milk, 2 cups powdered sugar
Spread the glaze on top of the cookies. I found two ways to do this:
Take some glaze on a small spoon and spread on cookies.
Or put the glaze into the bag, make a little hole on the corner. Decorate cookies.

Blend raspberries in a blender. Run through the strainer to remove seeds.
1 cup raspberries
Spread or spatter blended raspberries on cookies.

Use a rolling pin to flatten the dough, then use a circular cookie cutter to cut the shapes.

To make the glaze, you need to combine a few spoons of milk with powdered sugar until the desired consistency is achieved.

SUBSTITUTIONS & VARIATIONS: You can use strawberries instead of raspberries.