Sugar Cookies are good any time of the year, and Halloween is no exception! A perfect treat for anyone; Halloween Sugar Stamp Cookies are buttery and sugary and delightfully bright and vibrant to match the season!
In a large bowl, use a hand-held mixer to combine the butter, sugar, and food colouring until well blended.
Add the flour and blend into the butter until just incorporated. Do not over mix!
Turn the dough out onto a sheet of plastic wrap and wrap tightly. Refrigerate for 15 minutes.
In the meantime, preheat your oven to 350 degrees and prepare a baking sheet by lining it with a silicone mat or parchment paper. Set aside.
Dust a flat surface, such as your counter top, with flour and roll the chilled dough out with a rolling pin to 1/4 inch thick.
Dust the cookie stamp by pressing the stamp end gently into the flour. Tap the stamp gently on the counter top to get rid of the excess flour.
Holding the stamp as straight as possible, press the stamp into the dough just slightly to make the indent. (This might take a time or two to practice how hard you need to press to get a deep enough indent.)
Next, set the stamp aside, and use a round cookie cutter to cut around the stamped dough.
Transfer the dough to the baking sheet using a flat, slotted, metal spatula. Leave 2 inches between each cookie.
Bake for 15 minutes. Remove from oven promptly and allow cookies to rest for 2 minutes before transferring to a wire cooling rack to finish cooling.
Re-roll the left over dough, and bake the next batch.