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Wilton Halloween Cookie Cutters with Roll Out Cookie Dough Recipe

Wilton Halloween Cookie Cutters with Roll Out Cookie Dough Recipe

Sundays at Sherri’s, we bake and celebrate our friendship. This past Sunday, we made Instant Pot Navy Beans and used Wilton Halloween Cookie Cutters with our favorite roll-out cookie dough recipe.

I haven’t made rollout cookies since the Holidays in 2021, so this was a fun celebration of fall and the upcoming Holidays.

The cookie cutters were easy to use, and I love that they have a rolled edge, so there’s nothing sharp; perfect for children to use!

Wilton Cookie Cutters-Pumpkin, Ghost and Candy Corn Cookie Cutter Set, 3-Piece

This three-piece Wilton Halloween cookie cutter set includes a ghost, candy corn, and pumpkin. Use your imagination to decorate.

A Roll-Out cookie recipe is included on the packaging; however, for this post, we used our recipe for roll-out cookies.

Made with high-quality metal, these cutters feature rolled edges and deep sides for clean shapes and safety.

Each cookie is approximately 3.25 x 3 x 1 inches

Wilton’s suggested retail price is $3.99

wilton pumpkin, ghost and candy corn cookie cutters

Roll Out Cookie Dough Recipe

2 1/4 cups all-purpose flour, plus some for rolling and work surface 

1/2 teaspoon baking powder

1/4 teaspoon salt 

3/4 cup unsalted butter, softened to room temperature 

3/4 cup granulated sugar

1 large egg, at room temperature 

2 teaspoons pure vanilla extract 

1/4 teaspoon almond extract (optional)

How to Make Roll Out Cookie Dough

Add flour, baking powder, salt, and whisk to combine in a medium bowl. Set aside.

Next, beat the butter and sugar together for two minutes until smooth and creamy using a hand or stand mixer. 

Now add the egg, vanilla, and almond extract to the butter and beat for one minute on high; while mixing scrape down the sides of the bowl.

Add the dry ingredients, a little at a time to the butter mixture and mix on low until combined and you have a soft dough.

Divide dough into two equal parts.

The next step is refrigeration. There are two options here: roll the dough out with a floured rolling pin to a 1/4-inch thick slab onto a piece of lightly floured parchment or wrap the two equal parts in cling wrap and refrigerate for at least one hour, up to two days.

Note: Rolling it out into the 1/4-inch slab makes it easier to cut out the cookies.

_wilton pumpkin, ghost and candy corn cookie cutters with roll out cookie dough

Bake cookies on a cookie sheet in preheated 350 oven for 11-13 minutes.

Less time if cookies rolled thinner than 1/4-inch and more time if they are thicker.

This three-piece Wilton Halloween cookie cutter set includes a ghost, candy corn, and pumpkin. Use your imagination to decorate.

 

We decorated with Wilton Icing (Wilton Black Buttercream is such an easy convenience) and Wilton Purple Sanding Sugar.

My favorite icing tip is to thin the buttercream with clear Karo syrup to the desired consistency, then add your Wilton Color Gel to get your favorite color for decorating.

This three-piece Wilton Halloween cookie cutter set includes a ghost, candy corn, and pumpkin. Use your imagination to decorate.

 

 

Tips:

Flour:

Flour should be spooned and leveled into the measuring cup.

Flour settles in the storage container, so you want to stir or whisk the flour in the container before you begin to measure. 

Next, use a spoon to scoop the flour into the measuring cup until heaped.

Now, level it off with the edge of a knife or the handle of a spoon.

Butter: 

Butter that is too warm won’t properly aerate when beaten with sugar, leaving an undesired, uniform texture.

Dough:

Add one tablespoon of flour; if the dough is too sticky to roll out, add a tablespoon of flour.

This three-piece Wilton Halloween cookie cutter set includes a ghost, candy corn, and pumpkin. Use your imagination to decorate.

Wilton Halloween Cookie Cutters with Roll Out Cookie Dough Recipe

Yield: 12 3" cookies approximately
Prep Time: 20 minutes
Cook Time: 11 minutes
Additional Time: 1 hour
Total Time: 1 hour 31 minutes

Give them Halloween giggles with these fun Wilton Halloween cookie cutters in pumpkin, candy corn, and ghost shapes. Using our roll-out cookie recipe, use your imagination to decorate with Wilton icing, gels, sanding sugar, and more!

Ingredients

  • 2 1/4 cups all-purpose flour, plus some for rolling and work surface 
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt 
  • 3/4 cup unsalted butter, softened to room temperature 
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature 
  • 2 teaspoons pure vanilla extract 
  • 1/4 teaspoon almond extract (optional)

Instructions

  1. Add flour, baking powder, salt, and whisk to combine in a medium bowl. Set aside.
  2. Next, beat the butter and sugar together for two minutes until smooth and creamy using a hand or stand mixer. 
  3. Now add the egg, vanilla, and almond extract to the butter and beat for one minute on high; while mixing scrape down the sides of the bowl.
  4. Add the dry ingredients, a little at a time to the butter mixture and mix on low until combined and you have a soft dough.
  5. Divide dough into two equal parts.
  6. The next step is refrigeration. There are two options here: roll the dough out with a floured rolling pin to a 1/4-inch thick slab onto a piece of lightly floured parchment or wrap the two equal parts in cling wrap and refrigerate for at least one hour, up to two days.
  7. Bake cookies on a cookie sheet in preheated 350 oven for 11-13 minutes.
  8. Less time if cookies rolled thinner than 1/4-inch and more time if they are thicker. 

Notes

Flour:

Flour should be spooned and leveled into the measuring cup.

Flour settles in the storage container, so you want to stir or whisk the flour in the container before you begin to measure. 

Next, use a spoon to scoop the flour into the measuring cup until heaped.

Now, level it off with the edge of a knife or the handle of a spoon.

Butter: 

Butter that is too warm won't properly aerate when beaten with sugar, leaving an undesired, uniform texture.

Dough:

Add one tablespoon of flour; if the dough is too sticky to roll out, add a tablespoon of flour.

You may also enjoy this Hot Chocolate Roll Out Cookie Recipe

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 244Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 73mgCarbohydrates: 31gFiber: 1gSugar: 13gProtein: 3g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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