Total Time
25mins
Prep 15 mins
Cook 10 mins

From Sunset. You will need an owl-shaped cookie cutter.

Ingredients Nutrition

Directions

  1. Preheat oven to 350° (325° if using convection heat).
  2. In a bowl, with a mixer on medium speed, beat butter, granulated sugar, and brown sugar until blended, then beat on high speed until creamy.
  3. Add eggs and vanilla and beat until well blended. Add flour, baking powder, cinnamon, nutmeg, and salt; beat on low speed until combined, then on medium speed until well blended.
  4. Divide dough into three portions.
  5. Place each portion between two sheets of floured plastic wrap. Roll dough evenly into flat rounds about 1/4 inch thick.
  6. Stack rounds on a baking sheet and chill until firm, at least 45 minutes, or up to 2 days.
  7. Working with one portion of dough at a time (keep remaining chilled), peel off top sheet of plastic wrap.
  8. Or with floured round cookie cutters (3-in. diameter), cut out cookies, placing cutters as close together as possible.
  9. Transfer to cooking parchment-lined or ungreased baking sheets, placing cookies about 1 inch apart.
  10. Repeat with remaining dough rounds. Gather up scraps and press together into a ball. If dough is still cold, roll and cut out remaining cookies. If it's soft and sticky, repeat step 3.
  11. Bake cookies until firm to touch and slightly darker brown around edges, 8 or 9 minutes; if baking more than one sheet at a time in one oven, switch positions halfway through baking.
  12. Slide parchment with cookies off sheets onto racks or counter to cool, then remove from parchment. Or cool on pans about 1 minute and then transfer to racks to cool completely.
  13. If not using cooking parchment, wipe off baking sheets after each batch. Cool sheets before filling with more cookies.
  14. Spread icing over cookies and decorate with candies, using candy corn for a beak and chocolate chips for eyes. Let stand until icing is firm, about 5 minutes.

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