Berry Spooky Halloween Sugar Cookies

Cookies

1. PREHEAT oven to 350°F.
2. BAKE 1 package (16 ounces) purchased refrigerated sugar cookie dough according to package instructions.
3. ALLOW cookies to cool to room temperature.

Raspberry Reduction

1. PRESS 2 packages (6 ounces each) raspberries through a fine-mesh sieve into a small saucepan and DISCARD seeds.
2. ADD 1/3 cup granulated sugar.
3. ADD 1/4 cup water.
4. COOK over medium heat and STIR frequently until mixture is reduced by half.
5. ALLOW to cool completely.
6. RESERVE 2 tablespoons raspberry reduction.
7. TRANSFER remaining raspberry reduction to a small piping bag or sandwich bag.

Frosting

1. PLACE 12 ounces reduced fat cream cheese into a mixing bowl or the bowl of a stand mixer.
2. ADD 10 tablespoons unsalted butter.
3. ADD 1 teaspoon vanilla extract.
4. BEAT until well blended.
5. ADD 2 ½ cups powdered sugar.
6. BEAT again on low until completely smooth.
7. DIVIDE frosting in half between 2 bowls.
8. STIR IN reserved raspberry puree into one bowl to CREATE pink frosting.  
9. SET ASIDE frosting.

Decoration

1. CUT 2 cookies into bat wing shapes using serrated knife and SET ASIDE bat wing shapes.
2. FROST 11 cookies with white frosting.
3. FROST 11 cookies with pink frosting.
4. PIPE concentric circles on top of cookies with alternate color frosting or raspberry reduction.
5. USE a toothpick to gently DRAG icing from center to outside edge to CREATE spider web design.
6. USE raspberries and blueberries and decorating gel to CREATE spiders on spider webs.
7. USE blackberries and blueberries to CREATE bats.
8. ADD bat wing shapes to bat cookies.
9. DIP edges of cookies in sprinkles to finish edges.
10. SERVE immediately.