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  • Halloween Cookie Cut-Out Recipe

    A healthy and fun Halloween Treat!

    Halloween Cookie Cut-Out Recipe

    This is my recipe for cookie cutouts from my childhood called Einfache Ausstecher, or Simple Cutout Butter Cookies, which comes from my Bavarian grandmother. For Halloween, we’ve updated the recipe, transforming the cookies into scary-but-tasty sandwiches filled with Chocolate Treat Much Better Butter™.
    Makes approximately 18 large sandwich cookies or 3 dozen individual cookies.

    3 ¼ cup all-purpose flour
    ½ cup sugar
    2 ½ sticks unsalted butter, softened
    2 small eggs
    1 tablespoon baking powder
    2 teaspoons vanilla
    Smidge salt
    4 ounces Chocolate Treat Much Better Butter™

    Pumpkin cookie cutter
    Thin cardboard or heavy cardstock
    X-acto knife
    Vegetable oil
    Paring knife

    How to Make Halloween Cookie Cut-Outs

    With a hand mixer or electric mixer on low, beat together softened butter, sugar, eggs, and vanilla until foamy. Gradually add in flour and baking powder until well combined and smooth.


    Divide the dough in half. Place each half between two pieces of parchment paper the size of a cookie sheet. Roll out evenly (approximately ⅛-inch thick) until it fills nearly the entire area of the parchment paper while smoothing out any creases. Keeping paper in place, layer rolled dough on a cookie sheet, and refrigerate until cold, 20–30 minutes.

    Preheat the oven to 350°F

    Take a piece of cardboard or cardstock and trace the exterior of the cookie cutter. Draw large triangles for eyes and nose and a simple mouth design. Use scissors to cut out the exterior pumpkin shape and an X-Acto knife to cut out the facial features. Rub vegetable oil onto the back of the board/paper.

    Working with one portion of dough, peel away parchment paper, cut out cookies, and transfer to the cookie sheet. Roll the dough scraps and continue cutting cookies until all the dough is used. Put pumpkin stencil on cookie cutouts and use a paring knife to cut out interior shapes. Cut faces on only half the cookies, keeping the other half as solid bottoms for the finished cookie. As you work, you may need to refrigerate the dough if it becomes too soft to handle.

    Bake in the preheated oven for 6–9 minutes or until the edges of cookies start to appear golden brown. Transfer to wire racks and cool. Spread a thin layer of Chocolate Treat Much Better Butter™ on the solid cookie and top with the pumpkin face cookie. Enjoy!

    Be well, stay healthy. --tina

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