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Halloween Sugar Cookie Recipe

These Halloween sugar cookies are the perfect sweet treat for spooky parties or a fun baking activity with kids.

Prep Time
10 mins
Cook Time
10 mins
Chill Time:
20 mins
Total Time
38 mins
Servings: 84 servings (6-7 dozen cookies)
Calories: 83 kcal
Cuisine: American

Ingredients

For the cookies:
  • 1 ½ cups unsalted butter 3 sticks, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 ½ teaspoons vanilla extract
  • 5 cups all-purpose flour plus more for rolling (see notes)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Sugar cookie icing left white or dyed orange green, or whatever color you want
  • Halloween sprinkles and candied eyes optional

Instructions

    Cup of Yum
  1. In the bowl of a mixer fitted with the paddle attachment, using a hand mixer, or mixing with a wooden spoon, cream together butter and sugar.
  2. Mix in eggs and vanilla extract until well combined.
  3. In a separate bowl, whisk together the remainder of cookie ingredients. Add the dry ingredients to the wet in 2 batches, until combined.
  4. Divide dough into quarters, form into discs, and wrap in plastic wrap and chill for at least 20 minutes in the freezer, or 2 hours in the fridge. Meanwhile, preheat oven to 400°F.
  5. After chill time, remove one disc from the freezer or fridge and roll out on a floured surface until the dough is ⅛"-¼" thick.
  6. Cut with cookie cutters and bake on a parchment-lined cookie sheet for 6-8 minutes, watching closely. Cookies are done when bottoms are just barely golden. Remove immediately from cookie sheet, then let cool completely on wire racks before frosting. (Make sure cookie sheets are cool to touch before placing more cookie dough on them.)
  7. Decorate with sugar cookie icing (keep it as white icing or add a few drops of food coloring to dye it) and sprinkles, as desired. If you'd like to use sprinkles, apply them before the icing dries.

Notes

  • You can definitely use a little more flour to roll out the cookies. BUT you can also use powdered sugar! The powdered sugar absorbs into the cookie while it bakes and doesn't leave any flour residue.
  • For this batch, it took 9 tablespoons of milk to get the icing easy to pipe but not run off the cooled cookies.
  • If you want to make your pumpkins orange and green like ours, we recommend having both frosting colors ready to go when it’s time to pipe onto the cookies. This icing sets fast! We found it worked best to outline and fill the pumpkin with orange first, then add the green stem immediately afterward.

Nutrition Information

Serving 1cookie Calories 83kcal (4%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Cholesterol 18mg (6%) Sodium 43mg (2%) Sugar 5g (10%)

Nutrition Facts

Serving: 84servings (6-7 dozen cookies)

Amount Per Serving

Calories 83

% Daily Value*

Serving 1cookie
Calories 83kcal 4%
Carbohydrates 11g 4%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Cholesterol 18mg 6%
Sodium 43mg 2%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.