Halloween Sugar Cookies Recipe
Halloween is the perfect time to get creative in the kitchen, and what better way to celebrate than with a batch of soft, chewy Halloween sugar cookies? These cookies are always a hit and perfect for festive parties, trick-or-treat giveaways, or a fun family baking activity.
The secret to these cookies’ amazing texture and flavor is Minerva Dairy’s Unsalted Butter. Slow-churned from milk of pasture-raised cows and with 85% butterfat, it gives each bite a rich, creamy, melt-in-your-mouth quality. Using unsalted butter also lets you control the exact amount of salt in the recipe, so your cookies turn out perfectly balanced every time.
So grab your cookie cutters, roll out the dough, and get ready to make some spooky, delicious memories this Halloween!
Ingredients
1 cup (2 sticks) Minerva Dairy Unsalted Butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Colored sanding sugar, sprinkles, or edible decorations for Halloween
Cooking Steps
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
In a large bowl, beat the unsalted butter with sugar in an electric mixer on medium power for 3–4 minutes until light and fluffy.
Beat in the egg and vanilla extract until fully combined and scrape down the sides of the bowl as needed to ensure even mixing.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low just until the dough comes together.
Divide the dough in half, wrap in plastic wrap, and chill for at least 1 hour. Chilling helps cookies keep their shapes and makes them easier to roll.
On a lightly floured surface, roll out one portion of dough to about ¼ inch thickness. Use Halloween-themed cookie cutters (pumpkins, ghosts, bats) to cut out shapes and transfer to prepared baking sheets, spacing cookies about 1 inch apart.
Sprinkle sanding sugar or sprinkles on top before baking, or leave plain to decorate after baking.
Sprinkle sanding sugar or sprinkles on top before baking, or leave plain to decorate after baking.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Decorate further with royal icing, colored glaze, chocolate, or candy as desired.
Expert Tips for Making Halloween Sugar Cookies
1. Chill the dough for the best results
Chilling dough for at least an hour prevents cookies from spreading too much in the oven. It also helps preserve your festive shapes, keeping ghosts, pumpkins, and bats crisp and defined. If your dough feels sticky, chill a little longer.
2. Don’t overmix the dough
Overmixing incorporates too much air and can develop gluten, resulting in tougher cookies. Mix until just combined for a soft, chewy texture.
3. Flour your surface lightly
Use just enough flour to prevent sticking while rolling out the dough. Too much flour can dry out the cookies, while too little makes cutting shapes difficult.
4. Measure flour properly
Spoon flour into your measuring cup and level it off with a knife rather than scooping directly from the bag to prevent dry and dense cookies.
5. Use a consistent thickness
Roll the dough to about ¼ inch thick for even baking. Thicker cookies will be soft and chewy, while thinner cookies may crisp up more.
6. Get creative
Add cinnamon, nutmeg, or pumpkin spice to the dough for a seasonal twist. Use chocolate, candy, or edible markers to make fun, spooky designs.
Halloween Sugar Cookies Frequently Asked Questions
What shapes work best for Halloween sugar cookies?
Classic spooky shapes like pumpkins, ghosts, bats, witches’ hats, and skulls work perfectly. Cookie cutters make cutting easy, but you can also freehand shapes for a more creative, fun look.
Can I use colored sugar or sprinkles on these cookies?
Yes! Colored sanding sugar, sprinkles, or edible glitter are perfect for Halloween. You can decorate before baking for a subtle effect or after baking for bold, fun designs.
How do I keep my Halloween cookie shapes from spreading?
Chill the dough before baking, use room-temperature butter (not melted), and roll to an even ¼-inch thickness. This keeps pumpkins plump and ghosts ghostly!
Can I make these cookies with kids?
Absolutely! Kids love cutting shapes, decorating with sprinkles, and adding fun details like candy eyes or chocolate drizzle. Just supervise when using the oven or sharp cookie cutters.
