- 1 3/4 cups all-purpose flour, spooned and leveled, plus more for the work surface
- 1/2 teaspoon fine salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 4 cups confectioners' sugar
- Black, red, and yellow food coloring
- Whisk together the flour and salt in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg, then the vanilla, scraping down the sides of the bowl as necessary. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Shape into a 1-inch-thick rectangle, wrap in plastic wrap, and refrigerate for at least 2 hours and up to 3 days.
- Heat oven to 350° F. Line 2 baking sheets with parchment.
- On a floured surface, roll the dough ¼ inch thick. Cut the dough into shapes using lightly floured 3-by-2-inch rectangular cookie cutter, flouring the cutters and rerolling the scraps as necessary. Place the cookies 1 inch apart on the prepared baking sheets. Chill until firm, at least 30 minutes and up to 2 days.
- Bake, rotating the baking sheets halfway through, until the edges just begin to brown, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
- Whisk together the confectioner’s sugar and 2 tablespoons water in a large bowl until the icing is thick and smooth. To make grey icing stir 4 drops of black food color into 1/4 cup of the white icing; to make black icing stir 30 drops of black food coloring into 1/4 cup the white icing; to make orange icing stir 12 drops of red food coloring and 9 drops of yellow food coloring into 6 tablespoons of the white icing. Transfer the icings to pastry bags or plastic bags (snip a small hole in the corner of the bag).
- To make the tombstone- Draw the outline of a tombstone vertically on the cookie with the grey icing, then fill it in. Draw small “cracks” on the edge and to write “RIP” in the center with the black icing.
- To make the ghost- Draw the outline of a ghost shape vertically on the cookie with the white icing, then fill it in. Draw two small dots on the head to make the eyes with the black frosting. Draw one larger dot below the eyes to make the mouth.
- To make the Spiderweb- Draw a rectangle on the cookie using the white icing, then fill it in. Draw 6 thin lines of varying length from one corner of the cookie using the black icing. Connect the ends of the lines, one to another, with an arced line. Repeat this step two more time, moving in 1/2” closer to the corner each time.
- To make the Jack O’Lantern- Draw a rectangle on the cookie using the orange icing, then fill it in. Draw two small triangles for the eyes 1/2”inch from the top edge of the icing using the black icing. Draw a small triangle below the eyes to make the nose and a jagged line below the nose to make the mouth.