Halloween Cookies: Dried Fruit Cookie Recipe


I read this morning in the news that the White House held a pre-Halloween party that included cookies and dried fruit today. It inspired me to make a batch of dried fruit cookies for our own festivities. I mixed raisins, dried cherries, dried kiwis, dried apricots, honey and pecans into a basic sugar cookie dough. I made a fair number that I kept in an airtight tin so the kids can enjoy them all the way through to Monday evening.

The cookies are decorated with very cute renditions of Dracula and a spooky witch. The designs are in the form of peel-&-press edible frosting stickers, which were very convenient, given my utter lack of drawing skills. If you’d like to get similar designs, you can find them at Ticings®. They come in thin sheets of edible icing using food-grade inks that easy apply to almost any soft-frosted dessert.

1. Info for Halloween Cookies: Dried Fruit Cookie Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 36
  • Calories: unavailable

2. Ingredients for Halloween Cookies: Dried Fruit Cookie Recipe

  • 1 egg, at room temperature
  • 1-¼ cups granulated sugar
  • ½ teaspoon pure vanilla extract
  • 3 tablespoons wildflower honey (or any sweetener)
  • 2-¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup pomegranate juice
  • 6 tablespoons unsalted butter, softened to room temperature
  • 5 tablespoons extra-virgin olive oil
  • 4 tablespoons sour cream
  • 1 tablespoon dried kiwis, finely chopped
  • 2 tablespoons dried cherries, finely chopped
  • 2 tablespoons combined dried cranberries and raisins
  • 1 tablespoon dried apricots, finely chopped
  • 3 tablespoons chopped pecans
  • 2 cups powdered sugar, sifted
  • 1 tablespoon Ticings dark chocolate luster shimmer sprinkles (see tips), as needed
  • 1 tablespoon Ticings rose petal sugar (see tips), as needed

3. Directions:

  1. Preheat the oven to 375°F.
  2. Making dried fruit cookie dough: In a bowl, combine the flour, salt, baking soda and baking powder. Sift all the dry ingredients.
  3. In a mixing bowl, beat the egg with ½ cup granulated sugar for about 5-6 minutes. The texture of the egg will be thicker. Add vanilla extract (if used).
  4. Cream the butter with the remaining granulated sugar (whisk using a stand mixer to get as much air as possible in the butter). Add sour cream, olive oil, egg mixture, honey and 1-½ tablespoons pomegranate juice. Stir until well combined, then add the dry ingredients. Mix well. Finish with the dried fruits and nuts. Mix until well combined.
  5. Place a silicone mat or a sheet of parchment paper on a baking sheet. Using a cookie scoop, form dough balls (about 2-½ tablespoons each). Place the cookie dough onto the prepared baking sheet. Slightly flatten the cookie dough balls to create fairly large cookies. Make sure to space the cookies about 2 inches apart so they don’t touch each other, as they will expand as they bake.
  6. Bake for about 5 minutes at 375°F, then lower the heat to 350°F and bake for another 8 minutes (up to 10 minutes depending on how you like the consistency of the cookie). Rotate them half-way through so they cook evenly.
  7. Allow to cool for a few minutes before transferring them onto the cooling rack. Also make sure to layer a cooling rack on top of a baking sheet (for easy clean-up of the cookie icing).
  8. In one small bowl, dissolve the remaining pomegranate juice in 1 cup of powdered sugar. Stir well.
  9. Repeat the same procedure in another bowl with the remaining powdered sugar and 2-½ tablespoons of water.
  10. Place the pink icing in a small bag and pipe a circle around the edge of the cookie. Fill the circle with more icing. Even out the icing using a small spatula. Peel and press the  Dracula edible sticker. and sprinkle rose petal sugar around the sticker.
  11. Repeat the same procedure with the white icing and the witch sticker and chocolate shimmer sprinkles.
  12. Let the icing harden completely for at least 2 hours.
  13. Bon appétit!

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