silhouette cookies for Halloween

I’m just loving these cookies. SO easy to make, too.
how to make ’em:

1.Prepare cookie dough. Roll out, cut out and bake cookies according to the recipe (I used a 2 1/2 inch circle cutter). Let cool. 2. Tintfondant by kneading drops of coloring very well into a chunk of fondant. If the fondant gets sticky from handling, let sit out uncovered for 15 minutes. I made plain white, purple, lime green and orange (Americolor soft gel pastes Regal Purple, Electric Green and Orange). Roll out fondant between two pieces of wax paper or on a surface dusted with confectioner’s sugar. Cut out circles with the cookie cutter and adhere to cookies with light corn syrup or a thin layer of frosting. 3. Prepare black fondant (using Super Black coloring) and roll out. Cut out silhouettes. This would be easy with mini Halloween cookie cutters. I made things more complicated (see below). 4. Adhere to cookies with light corn syrup.

*For tips on finding supplies, click HERE.

NOTE: You can also flood royal icing for the cookie backgrounds instead of to make a bat silhouette
you’ll need:

1/2 inch circle fondant cutter
1 1/2 inch square fondant cutter

how to make a witch hat silhouette
you’ll need:

to know how to cut out a witch hat

I did this one by hand. It would’ve been easier with a witch hat cookie cutter.

how to make a cauldron silhouette
you’ll need:
1 1/2 inch circle fondant cutter
1/2 inch circle fondant cutter

dough scraper or sharp knife

how to make a spider silhouette
you’ll need:
1/2 inch circle fondant cutter
decorating tip*

black food coloring pen
*use the wide end of the decorating tip as a cutter to make circles about 3/4 inch diameter

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  1. cookies and cups says

    What a good idea!!! I hate black fondant though because I can never seem to get all the powdered sugar off of it. It doesn't look like you have that problem…tips?

  2. Chic Cookies says

    Thank you! cookies and cups… I have the same problem (see picture 2). I've rolled b/w two pieces of wax paper and that helps, but I like the better control I have with conf. sugar, so I just accept the dust. But you can also let your fondant sit at room temperature for about 15 minutes to stiffen, but still be pliable, before rolling so it's less sticky and more manageable.

  3. Bird says

    Amazing as always!! :)

    Thank you so much for your kind gesture!!

    Oh, could you use the same designs for cupcakes I wonder?


  4. Chic Cookies says

    Yay, thanks Jennifer! Bird, yep, I'm sure. You could cover the cupcake in fondant and do the silhouette on that. Or with buttercream and just make toppers to lay on top on fondant circles

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