Halloween Shaker Cookie

A Halloween shaker cookie decorated as a black cat on a jack-o'-lantern with sprinkles inside
Kim Simons
Advanced
Learn how to make a fun Halloween shaker cookie with isomalt windows and royal icing decorations. This slightly advanced project produces a cookie that kids can shake!

Supply List

Sugar Cookie Dough
Rolling Pin
Small Amount Of Flour
Small precision knife
Parchment Paper
Cookie Sheets
Poster Board For Template
Pencil
Royal Icing (Recipe): Orange, Green, Black, Purple, Yellow
Yellow Isomalt
Silicone Cup For Melting Isomalt
Microwave
Pastry Bags
Pointy Tool Or A Toothpick
Edible powder colors
Teflon Mat
Sprinkles
Piping Bags
Scissors
Paper Towels

Instructions

  • Roll out sugar cookie dough about a quarter-inch thick.
    A hand rolls sugar cookie dough with a rolling pin on a silicone mat.
  • Using a poster board template and a small precision knife, cut out designs. Make two opposite pieces.
    A paper template and knife are used to cut Halloween cookie shapes from dough.
  • Make the inner piece by cutting a border, about 3⁄4-inch all the way around.
    A hand cuts the inner border of a Halloween cookie shape with a precision knife.
  • Using parchment paper, put on baking sheet and bake cookie as directed in your recipe. Let cool.
    Baked Halloween cookie shapes cooling on a silicone baking mat.
  • Sketch out your design on the top piece.
    A hand holds a Halloween cookie with a sketched cat-on-pumpkin design.
  • Using Royal Icing, decorate your top cookie.
    A hand pipes royal icing onto the Halloween top cookie.
  • On the opposite piece, use yellow Royal Icing to fill in to the edges.
    Yellow royal icing fills the back cookie piece to the edges.
  • Add border piece on top of back piece (to be sandwiched in the middle); set aside to let dry.
    A border of royal icing is added to the back cookie to create a chamber.
  • Add highlights and shadows by dusting with edible powder color.
    A brush dusts edible powder highlights onto the decorated top cookie.
  • When cookie is totally dry and hardened, heat up your isomalt. Pour a thin layer of isomalt into the mouth, eyes, and nose areas of both cookies (wear gloves — isomalt is very hot!). Let cool.
    Melted isomalt is poured into the cutout windows of the cookie.
  • Take bottom cookie piece and add Halloween sprinkles.
    Halloween sprinkles are added to the bottom cookie chamber.
  • Using some more Royal Icing on the outer ridge of the bottom cookie, glue the top cookie. Let dry, and shake!
    The top cookie is glued onto the bottom cookie with royal icing.

Notes

• Isomalt is HOT! Use caution and wear gloves.
• Be patient — the results are well worth it.

Products Used

• Simi Cakes: Yellow Isomalt
• The Sugar Art: Edible powder colors (red, white, green, purple)