Growing up in the 80’s, we were pretty limited when it came to choosing what to carry our Halloween candy in. We had the traditional pillowcase option, a plastic bag, and (the grocery stores used to give them out specifically for the holiday) a vintage style Jack o' Lantern bucket and last, but certainly not least...the McDonald's McPunk'n pail. As someone who really loves candy, you would assume that I’d pick the pillowcase over anything else, right? Well, you would be wrong! My love of Halloween, even as a little girl, meant forgoing the usual ginormous bag or pillowcase, for the chance to carry the coveted McPunkin pail! It was THE hottest Halloween accessory in 1989 and it will forever hold a special place in my McHeart!
What you’ll need to make the McPunk'n pail cookies:- CookieCutterKingdom's Paint Bucket Cookie Cutter- Standard size
- Sugar Cookie Dough (CookieCutterKingdom recipe here)
- Royal Icing (CookieCutterKingdom recipe here)
- Orange royal icing- Stiff and flood
- White royal icing- Stiff and flood
- Green royal icing- Stiff and flood
- Black royal icing- Toothpaste consistency (in between flood and stiff)
- #3, #2, #1.5 tips
- Piping bags
- Heat fan (optional)
Using your Paint Bucket cookie cutter, cut out and bake your cookies. Let them cool thoroughly.
Outline the cookies using the stiff icing in green, orange and white and a #2 tip. Fill in each pail with the matching flood icing and a #3 tip. Let cookies dry in front of a heat fan or overnight, since we’ll be adding black details. Black icing has a tendency to bleed if the flood base has not dried completely.
Using your black icing and a #1.5 tip, pipe on Jack o’ Lantern faces of your choosing, or Google search and find the images of the original McDonald's pails like I did. I think any faces would look great though!
You can flood and outline the mouth, nose, and eyes with the same icing if the consistency is that of toothpaste. Use your scribe or toothpick to help the icing get into the nooks and crannies.
Change out the #1.5 tip to a #2 tip and add the black handles to each of the cookies. Now you can take your stiff icings in white, green and orange, change to a #1.5 tip and add the lid details.
Once you’ve finished piping, let the cookies dry for an additional 4-6 hours.