Haunted Cookies
Breville Test Kitchen

Breville Test Kitchen

Haunted Cookies

Get out your crazy cutters and find your freaky! These easy sugar cookies are sweet, simple and can be made ahead of the celebration. Let your little witches and wizards go wild with the icing and decorations…they’re sure to end up fabulously gruesome.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

+2 more appliances


2 hrs 15 mins total time

40 mins active time


Makes 24 (approximately)



For the cookies

  • unsalted butter icon
    8 oz unsalted butter

    chopped, at room temperature

  • finely grated orange zest icon
    1 tbsp finely grated orange zest
  • vanilla extract icon
    2 tsp vanilla extract
  • superfine sugar icon
    1 cup (7 oz) superfine sugar
  • large egg icon
    2 large eggs
  • all-purpose flour icon
    3⅓ cups (17½ oz) all-purpose flour


  • Cooking spray icon
    Cooking spray

For the icing

  • pasteurized egg whites  icon
    ¼ cup (2½ oz) pasteurized egg whites

    (2 large egg whites)

  • fresh lemon juice icon
    1 tsp fresh lemon juice
  • powdered sugar icon
    4 cups (19¾ oz) powdered sugar

    sifted, approximately

For decoration

  • Black and orange gel food coloring icon
    Black and orange gel food coloring
  • Mini Edible Candy Eyeballs icon
    Mini Edible Candy Eyeballs


  • 1Place the butter, zest, vanilla, sugar and eggs in the bowl of a stand mixer with the paddle attachment and beat on medium speed until combined.
  • 2Add the sifted flour and mix on low speed until just combined.
  • 3Turn the dough out onto the countertop and lightly knead until smooth. Shape into a disc and flatten slightly.
  • 4Roll the dough between 2 sheets of parchment paper to ¼-inch thick. Refrigerate for 30 minutes, or until firm.
  • 5Lightly spray 2 baking sheets with oil and line with parchment paper.
  • 6Using a variety of 2½-inch cookie cutters, cut the dough into shapes. Place 6 cookies on each baking sheet and refrigerate for 15 minutes. Meanwhile, continue to the next step.
  • 7Bring the leftover dough together without overhandling and re-roll between 2 sheets of parchment paper to ¼-inch thick. Refrigerate until required. Meanwhile, continue to the next step.
  • 8Insert the wire racks into positions 3 and 6. Set the oven to Cookies, No Fan, 320°F, for 15 minutes, confirm Rotate Remind and press Start to preheat.
  • 9Once preheated, place the cookies in the oven and cook for 15 minutes. When the Rotate Remind signals, rotate and swap the baking sheets and continue cooking.
  • 10The cookies should be pale and just beginning to color around the edges. If not, cook them a little longer.
  • 11Remove the cookies from the oven and stand on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once the baking sheets have cooled, re-line them with parchment paper and repeat with the remaining dough.
  • 12In a large bowl, lightly whisk the egg whites and lemon juice until frothy. Add the sifted sugar and stir to combine. The icing should be thick enough to pipe and hold its shape, but thin enough to spread.
  • 13Divide the icing into thirds. Keep one white and color the remaining black and orange.
  • 14Fold two of the piping bags over a tall glass and spoon the white and orange icing into the bags. Place the piping tube into the third bag and fill with the black icing.
  • 15Snip the tip of the piping bag to begin decorating. The easiest way to decorate, is to first outline the cookie with the icing, then fill the center. Stick on the eyeballs or any other decorations before the icing sets. Allow the cookies to stand for 15 minutes, or until the icing has completely set. Pipe the finer details on the icing.
    Tip: Cover the tips of the piping bags that are not being used with a damp cloth to prevent them from drying out and forming a crust.
  • 16Place the cookies on a board or platter and serve.

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