Ingredients
Equipment
Method
- Begin by creaming the softened butter and superfine sugar together in a large bowl using a whisk or electric mixer, until the mixture is pale, fluffy, and fragrant—about 3 minutes.
- Beat in the egg one at a time, making sure each is fully incorporated before adding the next. The dough will become smooth and shiny, with a slightly thickened appearance.
- Stir in the freshly grated lemon zest and vanilla extract, allowing the bright aroma to fill the kitchen.
- Gradually add the sifted flour and baking powder, mixing gently until the dough comes together into a thick but pliable ball.
- Divide the dough into two disks, flatten each into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes to relax the gluten and make rolling easier.
- Once chilled, remove a disc and place it on a floured surface. Roll out to about 0.5 cm thickness, keeping the dough smooth and even.
- Use spooky-shaped cookie cutters to cut out your desired shapes, pressing firmly to get clean edges.
- Transfer the cut shapes onto a silicone baking mat-lined baking sheet, spacing them slightly apart.
- Bake the cookies in a preheated oven at 180°C (350°F) for 8-10 minutes, or until the edges turn a light golden brown and the cookies feel firm yet slightly springy to the touch.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes, then transfer them to a cooling rack to cool completely and crisp up.
- Once cooled, decorate with royal icing or colored frosting to create spooky designs. Let the decorated cookies sit for at least an hour to set the decorations before serving.
Notes
For best results, keep the dough chilled and handle it lightly to maintain its tender texture. Feel free to experiment with different shapes and decorations for a festive touch!