Print

Halloween Cookie Cutters: The Ultimate Guide to Spooky, Sweet Fun

Halloween cookie cutters shaped sugar cookies with colorful icing
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Halloween sugar cookies are soft, buttery, and full of spooky charm! Made with simple pantry ingredients, they’re perfect for cutting into pumpkins, ghosts, and bats using your favorite cookie cutters. Topped with vibrant icing and sprinkles, they’re a delightful treat for Halloween parties, school events, or a cozy night of baking with the kids. Whether you’re going classic or adding your creative twist, this recipe delivers cookies that are both tasty and Instagram-worthy!

  • Author: Julia Hartman
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Cookie Dough

  • 2 ¾ cups (340g) all-purpose flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • 1 cup (227g) unsalted butter, softened

  • 1 ½ cups (300g) granulated sugar

  • 1 large egg

  • 1 tsp vanilla extract

  • ½ tsp almond extract (optional)

  • 2 tbsp milk

Icing

  • 2 cups (240g) powdered sugar

  • 1–2 tbsp milk

  • Food coloring (orange, black, green, purple)

  • Sprinkles, candy eyes, edible glitter (for decorating)

Instructions

  1. Make the Dough
    In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3 minutes). Add in the egg, vanilla, and almond extract. Mix well. Gradually stir in flour, baking soda, and baking powder. Add milk as needed until the dough pulls together.

  2. Chill
    Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This helps the dough firm up and hold its shape during baking.

  3. Roll and Cut
    Preheat oven to 350°F (175°C). On a floured surface, roll the dough to ¼-inch thickness. Dip cookie cutters in flour and cut desired Halloween shapes.

  4. Bake
    Place cookies on a parchment-lined baking sheet. Bake for 8–10 minutes or until edges are lightly golden. Let cool on the pan for 5 minutes before transferring to a wire rack.

  5. Decorate
    Mix powdered sugar and milk to form a smooth icing. Divide into bowls and tint with food coloring. Use piping bags or zip-top bags with snipped corners to decorate. Add sprinkles, candy eyes, and glitter before icing sets.

Notes

  • For Vegan Cookies: Use plant-based butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water).

  • Flavor Twist: Add a pinch of cinnamon or nutmeg to the dough for warm spice.

  • No Almond Extract? Substitute with more vanilla or lemon extract.

 

  • Storage: Keep decorated cookies in an airtight container for up to 5 days. Freeze undecorated cookies for up to 3 months.

Nutrition

Find it online: https://savordelish.com/halloween-cookie-cutters/