Halloween isn’t complete without making a batch of these Halloween Sugar Cookies. Your cookie monsters will gobble them up in no time!
My mother-in-law gave me this recipe years ago and it’s the best sugar cookie recipe I have ever tried! Kids LOVE them! They are soft, buttery and loaded with flavor. A melt in your mouth cookie that you can’t resist.
These Halloween Sugar Cookies are really easy to mix up. It only takes a few minutes. Rolling out the dough has always scared me, but have no fear, this dough is really easy to work with! I make these sugar cookies for all the holidays. Just change up the cutter and away you go! A delicious sugar cookie that can be made any time of the year!
5 Essential Tools for Making Sugar Cookies
- Kitchen Aid Mixer: Although a hand mixer works well, the Kitchen Aid Mixer makes baking much easier. If you bake often, I recommend investing in a good mixer. Be on the lookout as these mixers go on sale usually during Mother’s Day and Christmas.
- Large Cutting Board: The JK Adams Co. Takes Two Cutting Board is made of hard rock sugar maple. It has two labeled sides, one for meats and one for vegetables. I use the vegetable side for everything baking. I also have the JK Adams Ultimate Pastry Board that features 5 engraved diameter markings for the most common crust sizes and has a vertical and horizontal ruler for easy pastry measurements. In addition, it has a cleated bottom that braces against the edge of the counter to hold the board in place. It’s a great board that makes rolling out dough for crust, cookies and pastries much easier!
- Good Rolling Pin: The JK Adams Rolling Pin allows for smooth and even rolling. It’s durable and washable.
- Cookie Cutters: Don’t forget some cute cookie cutters. Buy some for all of the holidays!
- Food Coloring: I use the AmeriColor Soft Gel Food Coloring and the Wilton Gel Food Coloring. However, I find that the Wilton dries up more quickly and sometimes I find lumpy, little flakes in the frosting that need to be removed. Overall, AmeriColor tends to be vibrant in color and smoother in texture.
Ingredients
Flour, vegetable shortening, granulated sugar, pure vanilla extract, butter, eggs, baking powder and salt.
Halloween Sugar Cookie-Instructions
- Preheat oven to 350 degrees. Position the rack to the middle of the oven.
- In a large mixing bowl, whisk together flour, baking powder and salt. Set aside.
- Using a stand mixer with the paddle attachment or a hand mixer, beat the butter and vegetable shortening until combined. Add sugar and beat until light and fluffy. Beat in eggs, one at a time, and vanilla extract until incorporated.
- Turn the mixer on low and add the flour mixture. Beat until fully incorporated.
- Gather dough into a disk, wrap in plastic or wax paper and refrigerate for 30-60 minutes.
- Take the cookie dough out of the refrigerator. Cut the disk in half and let sit at room temperature for a few minutes. This will make it easier to roll out the dough. Place the other half back in the refrigerator.
- Generously flour the board. Roll out disk to about 1/8-inch thick.
- Use a variety of Halloween cookie cutters to cut out shapes. Arrange the cut outs on a baking sheet 2 inches apart. Depending on the cookie sheet you use, you may want to line the baking sheet with parchment paper. The baking sheets I use are perfect for making these cookies and removal is easy. If you find your cookies sticking then line them with parchment paper.
- Bake, one sheet at a time for approximately 8-10 minutes, or until the cookies are just starting to turn golden brown on the bottom. Remove the baking sheet from the oven. Let cookies cool on the sheet for about 2-3 minutes, then transfer to a wire rack and cool completely.
- Gather any leftover scraps. Repeat the rolling, cutting and baking process. Once all the scraps are used up, repeat with the remaining dough.
Icing
- In a small mixing bowl, beat the butter until creamy.
- Add powdered sugar, vanilla and milk (a little at a time) and beat until desired consistency is reached.
- Split icing between bowls based on desired shape colors. Add desired gel food color and mix together.
- Generously frost cookies with icing.
- Serve and enjoy!
Other fun Halloween Treats!
Frankenstein Rice Krispie Treats
Try these spooky drinks too!
Halloween Sugar Cookies
Halloween isn't complete without making a batch of these Halloween Sugar Cookies. Your cookie monsters will gobble them up in no time!
Equipment
- Stand mixer with paddle attachment or hand mixer
- Baking Sheets
- Large wooden board
- Rolling Pin
Ingredients
- 2 1/2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup butter softened
- 1/4 cup vegetable shortening
- 1 cup sugar
- 2 eggs
- 1 1/2 tsp pure vanilla extract
Icing
- 8 oz powdered sugar 1/2 box
- 2 tbsp butter softened
- 1 tsp pure vanilla extract
- 1 tbsp milk add a little milk at a time until the desired consistency is reached
- gel food coloring to tint the icing
Instructions
- Preheat oven to 350 degrees. Position the rack to the middle of the oven.
- In a large mixing bowl, whisk together flour, baking powder and salt. Set aside.
- Using a stand mixer with the paddle attachment or a hand mixer, beat the butter and vegetable shortening until combined. Add sugar and beat until light and fluffy. Beat in eggs, one at a time, and vanilla extract until incorporated.
- Turn the mixer on low and add the flour mixture. Beat until fully incorporated.
- Gather dough into a disk, wrap in plastic or wax paper and refrigerate for 30-60 minutes.
- Take the cookie dough out of the refrigerator. Cut the disk in half and let sit at room temperature for a few minutes. This will make it easier to roll out the dough. Place the other half back in the refrigerator.
- Generously flour the board. Roll out disk to about 1/8-inch thick. Use a variety of Halloween cookie cutters to cut out shapes. Arrange cut outs on a baking sheet 2 inches apart.
- Bake, one sheet at a time, for approximately 8-10 minutes, or until the cookies are just starting to turn golden brown on the bottom. (Cooking times may vary) Remove the baking sheet from the oven. Let the cookies cool on the sheet for about 2-3 minutes, then transfer to a wire rack and cool completely.
- Gather any leftover scraps. Repeat the rolling, cutting and baking process. Once all the scraps are used repeat with the remaining dough.
Icing
- In a small mixing bowl, beat the butter until creamy.
- Add powdered sugar, vanilla and milk (a little at a time) and beat until desired consistency is reached.
- Split icing between bowls based on desired shape colors. Add desired gel food color and mix together.
- Generously frost cookies with icing.
- Serve and enjoy!
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