Boo! Halloween Cookies | October 22, 2015

Two years ago, Tovolo came out with Halloween Cookie Cutters.  It took a while for us to get it right. When we decide to get into a new product category, we take it really seriously.  Tovolo doesn’t make things just be to be as good as what’s out there.  If we decide to enter the market with a new product it is because we want to do it better!  We want to offer a solution to what isn’t working and strive to make cooking or baking easier.  These cookie cutters are just that solution.

The original discussion stemmed out of frustration from looking at all the beautifully decorated holiday cookies out there that no normal human can replicate!  We wanted to try to figure out how we could make a cookie cutter that made it easier to decorate or still looked great naked if you didn’t want to do any decorating at all. (me)

What if it made an impression in the cookie dough like the ones from the 50’s did?  Those were great but often the design baked out.  How could we use one size cookie cutter and have lots of different optional plates that fit into them so you have a variety of characters to fit your personality?

Well, after a long time and LOTS and LOTS of batches of cookies, we released Tovolo’s answer to cookie baking.  They could not be easier to use and whether you decorate or just leave the cookie au natural the design is there and visible!
Our cookie cutters work equally well on a basic sugar cookie dough or gingerbread dough. You can use sugar, sprinkles, or icing and they all look great!

I like to start baking by laying out one of our Flexible Cutting Mats to use as a prep surface.  They keep me from making an even bigger mess than I would normally make by containing my ingredients.  The Flexible Cutting Mats also make it easier to pick up the mat and take everything to the sink when I am done. With one quick rinse – the mat is clean!  These can also go into the dishwasher so they have that going for them as well.  You will see in the picture Tovolo’s new stainless steel measuring cups as well.  OMG! These are THE best measuring cups I have ever used.  I know I work for the company but holy cow these are amazing!  They are oval so everything just slides right out without getting gunk in the flat, round seam in the bottom of the cup.  They are kind of scoop-like as well so I can just reach into my canisters, no problem.  They even stay balanced on the counter when you have measured what you need but aren’t ready to add it into the bowl or pan.

The cookie dough recipe is a basic sugar cookie recipe given to me by our National Sales Manager, Kerry.  It works every time and it is our go-to recipe in the office when testing all things cookie.  With all cookie dough – do not over mix.  It is ok to have a little flour not completely mixed in, that way when you are handling the dough it will all get incorporated but you will still have a tender cookie.

I am also using a Tovolo Silicone Pastry Mat to roll out the dough.  Again, it contains the mess but also provides a virtually non-stick surface for dough.  You still need to dust with flour but trust me the mat makes a big difference.

Have fun and remember there is no badly decorated cookie! (I hope.)





1 c butter, softened
1 c sugar
2 eggs
½ teaspoon almond extract
½ teaspoon vanilla extract
3 ¼ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt


Preheat oven to 400°

Cream butter and sugar.

Add eggs, almond and vanilla.

Mix all dry ingredients in a separate bowl and add slowly to butter cream mixture until incorporated.

Roll out on lightly floured board to desired thickness.

Use cutters to stamp out shapes and place onto cookie sheet.

Bake cookies for 7-10 minutes until cookies are light in color with light browning on the edges.