Ingredients
Scale
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Blood Spatter Icing:
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 tablespoon light corn syrup
- Red food coloring (gel or liquid)
- 1 tablespoon water (optional, for thinning)
- 1 tablespoon lemon juice (optional, for added flavor)
Instructions
- Prepare the Cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Shape and Bake the Cookies:
- Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut out cookies using your favorite cookie cutters.
- Place the cut-out cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Blood Spatter Icing:
- In a medium bowl, mix together the powdered sugar, milk, corn syrup, and lemon juice (if using) until smooth.
- Add red food coloring until you achieve the desired shade of red.
- Adjust the consistency of the icing by adding a little water if it’s too thick, or more powdered sugar if it’s too runny.
- Apply the Blood Spatter:
- Once the cookies are completely cool, use a small spoon or a piping bag fitted with a small round tip to drizzle or splatter the red icing over the cookies to create a “blood spatter” effect.
- Allow the icing to set for at least 30 minutes before serving or packaging.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal
- Fat: 8g
- Carbohydrates: 27g
- Protein: 1g