It’s Halloween! Among other, pumpkin-related things, we’re serving up these spooky sugar cookies tonight. They may not be perfectly decorated (I need a lot of practice piping Royal Icing!), but you know what? They taste awesome. I might even dare to say that they taste better than any other sugar cookies I’ve ever had. They’re buttery, crispy-edged, soft inside, a little chewy- and, paired with the icing, possibly the best-tasting thing on my Halloween table tonight. I’m serious. Try these today:

Spooky Sugar Cookies
(from Martha Stewart’s Ideal Sugar Cookies recipe)
Makes two dozen cookies

2 cups all-purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons milk (or use brandy for a kick)
1/2 teaspoon pure vanilla extract

Whisk together flour, salt, and baking powder in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; add dry ingredients, and mix until incorporated. With mixer running, add egg, brandy (or milk), and vanilla; mix until incorporated. Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.

To bake: preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside. On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.

I used Martha’s Royal Icing recipe, tinted black (with Americolor Super Black gel) for the black cat. Left it plain white for the white cat.