Bake up some Nightmare Before Christmas Sally Sugar Cookies for movie nights and Halloween parties!
Nightmare Before Christmas is a must-watch during Halloween season! Inspired by Sally, these adorably spooky Nightmare Before Christmas Sally Sugar Cookies are a simple treat to make for movie night or to share at a Halloween party. These delectable sugar cookies are dyed to look like Sally's iconic dress, complete with chocolate stitching! The kids will love helping to bake these cookies, and decorating is so easy. Sally's Sugar Cookies are definitely going to be a hit this spooky season!
Follow the recipe below to mix up the cookie dough. Separate the dough into three separate bowls. Add food coloring to each, making one a dark yellow (yellow + small drop of orange), another magenta (pink + small drop of purple), and the last one a turquoise blue (blue + small drop of green). Mix each ball of dough well to evenly distribute the coloring.
Grab a small piece of each color of dough, and gently press them together to form a ball about the size of a golf ball. Place the balls of dough on a baking sheet lined with parchment paper about an inch apart. Use your fingers to gently flatten the dough.
Bake the cookies until the edges are golden brown. For a soft and chewy cookie, be careful to not over-bake. Remove the cookies from the oven and allow them to cool completely on a wire rack.
Melt chocolate in the microwave or a double boiler until smooth*. Pour the melted chocolate into a small piping bag and snip a tiny piece off the end. Pipe chocolate along the lines where the dough colors meet on top of the cookies. Add small lines across all of them to look like stitches, just like Sally! Allow the chocolate to set before serving.
*No matter which method you use for melting, be sure to use low heat. Melting with high heat can cause the melts to seize, which makes the chocolate thick and clumpy. Needless to say, it will make it very difficult to get an even coating on the cookies.
Nightmare Before Christmas Sally Sugar Cookies
Servings: 24
Prep Time: 10 Minutes
Cook Time: 13 Minutes
Ingredients:
- 2 ½ cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup butter, softened
- 1 ½ cup sugar
- 1 egg
- 1 tsp vanilla
- Gel food coloring - dark yellow, magenta, turquoise blue
- Chocolate melts
Directions:
- Preheat the oven to 350º.
- Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, cream butter and sugar together until well incorporated.
- Add egg and vanilla and mix until well incorporated.
- In a separate mixing bowl, whisk together flour, baking soda, and baking powder.
- While the mixer is on low speed, slowly add the flour mixture to the butter mixture, and beat until you have a soft dough.
- Divide the dough equally between three small bowls.
- Tint each bowl of dough with food coloring - dark yellow (yellow + small drop of orange), magenta (pink + small drop of purple), and turquoise blue (blue + small drop of green)
- Knead each dough well until the color is evenly distributed and smooth.
- Pinch a small amount of dough from each color. Gently press the pieces together to form a ball about the size of a golf ball.
- Place the balls of dough on the prepared baking sheets. Flatten the dough to about ⅜ inch thick.
- Bake for 15-20 minutes, or until golden brown at the edges.
- Remove the cookies from the oven and allow them to cool for at least 30 minutes on a wire rack.
- Melt the chocolate in a double boiler over low heat, or microwave on low or defrost in 30-second intervals. Stir often until completely melted and smooth.
- Pour the melted chocolate into a small piping bag (or a zip-top bag with a corner snipped off). Trace the seams where the different colors of dough meet and then add small lines to look like stitches.
- Allow the chocolate to fully set at room temperature for at least 15 minutes or speed up the process be refrigerating before enjoying.
Storage:
- Store cookies in an airtight container at room temperature for up to 3 days.
- Freeze: Layer cooled cookies between parchment or wax paper, and store in a freezer-safe, airtight container for up to 3 months.
- For perfect circle cookies: Right after removing cookies from the oven, place a mason jar lid ring, cookie cutter, or large glass over a cookie. Gently move in a circular pattern around the cookie, allowing it to reshape the cookie into a circle. This only works when cookies are still soft and fresh out of the oven!
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