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You are here: Home / BLOG / Halloween Jammy Cookies

Halloween Jammy Cookies

October 29, 2018

Halloween Jam Sugar Cookies | The Style Aesthetic | New Zealand Lifestyle Food Blog

I came up with this idea to make Jammy Cookies (think shrewsbury’s) to bake to donate to our School fundraiser and Halloween party – Halloween Hooley.

Scroll down to print off this Halloween Jammy Sugar Cookie recipe or save it to your Halloween Pinterest board!

Halloween Jammy Cookie Recipe | The Style Aesthetic

I remembered I had some mini Halloween cookie cutters I bought years ago so I dug them out (I did collect cookie cutters at one point, urghhh I know but it’s actually been so handy!).

Halloween Jammy Cookie Recipe | The Style Aesthetic

I also had a round scallop edge round cookie cutter (that I think I bought at a opp shop, another great place to look out for these kinds of things)

Halloween Jammy Cookie Recipe | The Style Aesthetic

I cut these sugar cookies (you can see my other post about making sugar cookies here) out with the round scallop edge cutter then for every second cookie I cut out the middle with the mini Halloween cookie cutter.

Halloween Jammy Cookie Recipe | The Style Aesthetic

I mostly used the ghost and pumpkin cookie cutters.

Halloween Jammy Sugar Cookies | The Style Aesthetic NZ Lifestyle Food Blog

Halloween Jammy Cookie Recipe | The Style Aesthetic

Once the cookies had cooled I spread apricot jam on the base cookie then placed the cut out cookie on top.  Then I dusted the cookies with icing sugar!

I love the look the apricot jam gives, its really fits into the American ‘fall’ Halloween and kind of looks like pumpkin jam!

Halloween Jammy Cookie Recipe | The Style Aesthetic

The kids demolished the leftover mini shaped cookies as they quite like them plain!

Halloween Jammy Cookie Recipe | The Style Aesthetic

Print

HALLOWEEN JAMMY COOKIES

Course Snack
Keyword Baking, Biscuits, Cookies, Halloween, Snacks, Treats
Author Julie Cavanagh

Ingredients

  • 250 grams butter soften
  • 1 cup white sugar
  • 2 egg yolks
  • 3 cups plain flour
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • Apricot jam
  • Icing sugar

Instructions

  1. Preheat oven to 180ºc. Line two baking trays with baking paper.
  2. Cream butter and sugar in a cake mixer until pale and fluffy.
  3. Add in the egg yolks and vanilla then mix to combine.

  4. Add the flour and baking powder and mix to a firm dough.
  5. Sprinkle the bench with flour and roll out a portion of the dough to about 5mm, I normally use a good handful of dough at a time.
  6. Using your chosen cookie cutters cut out the shapes and gently lift the cut cookie dough onto the baking tray with a fish slice.
  7. Bake for 10 -15 minutes or until lightly golden.
  8. Remove from the oven and leave to cool for 5 minutes on the tray then transfer to a wire rack.

  9. Once cooled, spread the base cookie with jam then gently place the cut out cookie on top and dust with icing sugar.

Hey There! Im Jules Cavanagh | The Style Aesthetic Instagram Link

 

Jules | The Style Aesthetic



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Jules Cavanagh | The Style Aesthetic

Hi, I’m Jules!

Welcome to ‘The Style Aesthetic‘ a New Zealand lifestyle blog featuring food, family adventures, children’s parties and styling!

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