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Halloween Sugar Cookies

close up overhead shot of Halloween Sugar Cookies topped with icing and sprinkles on a cooling rack
These easy Halloween sugar cookies are the perfect spooky treats for all the scary Halloween creatures in your life. Soft and sweet, these cookies will be a favorite festive treat.
Prep Time 15 mins
Cook Time 20 mins
Chill Time 1 d
Total Time 1 d 35 mins
Course Dessert
Cuisine American
Servings 14
Calories 297 kcal



  • 2 cups cake flour
  • ½ cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon cream of tartar
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large whole egg
  • 1 large egg white
  • ¼ cup shortening all-vegetable
  • 3 teaspoons vanilla extract


  • ½ cup unsalted butter softened
  • 3 cups confectioners’ sugar
  • 1 tablespoon vanilla extract


  • In a large mixing bowl add the cake flour, all-purpose flour, baking powder, cream of tartar and salt. Whisk together then set aside.
  • In a separate large mixing bowl, beat together the butter, sugar, and the whole egg. Beat until well combined, scraping down sides of the bowl.
  • Add in the egg white and beat until combined. Again, scraping down sides of the bowl.
  • Add in shortening and vanilla and beat until light and fluffy (about 2 minutes). Scrape down the sides of the bowl.
  • Slowly add dry ingredients into wet ingredients. Beat just until mixed. Do not overmix.
  • Cover bowl with plastic food wrap and place in the fridge overnight.
  • Remove bowl from fridge and lay dough out on silicone mat. Using a rolling pin, roll out dough to ½-inch thickness. Cut into large circles (3-inch size) using a cookie cutter.
  • Place unbaked circle cookies onto a baking sheet and put back into the refrigerator (uncovered) for another hour.
  • Preheat the oven to 375°F. Line two baking sheets with silicone baking mats. Place cookies at least two inches apart on baking sheets.
  • Only bake one tray at a time. Place the first cookie sheet into the oven and bake for 10-12 minutes until the middle tops of the cookies no longer look wet and the bottom of the cookies look slightly brown. Then bake the second tray.
  • Let the cookies cool on baking sheets 2 to 3 minutes before removing to a wire rack to cool completely. The cookies should be completely cooled before adding frosting.
  • To make the frosting, place all frosting ingredients (butter, confectioners sugar and vanilla) in a mixing bowl and beat on high until light and fluffy (about 5 minutes).
  • Frost tops of cookies and top with Halloween sprinkles. Store in a covered food storage container in the fridge for 4 to 6 days.


PRO TIP: Make a double batch of these yummy cookies and freeze them unfrosted for a treat later.
PRO TIP: Make sure your butter is softened, not melted, as melted butter will ruin your cookies. Let it sit at room temperature and it should be the perfect consistency.
PRO TIP: Do not skip refrigerating the dough. It needs to chill and stiffen so that it can be rolled out properly.
PRO TIP: If you have Halloween cookie cutters, you could use those in place of the circle cutter to cut out fun cookie shapes.
PRO TIP: Add sprinkles right away as the frosting dries a bit on the surface after a few minutes, and they won’t stick as well.


Calories: 297kcalCarbohydrates: 58gProtein: 3gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 48mgSodium: 95mgPotassium: 90mgFiber: 1gSugar: 15gVitamin A: 425IUCalcium: 28mgIron: 1mg