Spooky Halloween Sugar Cookies

These spooky and adorable Halloween sugar cookies are so delicious. They’re the perfect treat to celebrate the season!

I’ve always loved a good sugar cookie! They are my favorite of all the cookies I make, and I usually try to save them for special occasions. (You know, like every holiday ever invented. Or a Sunday afternoon when I just want a treat.) Sugar cookies were one of the first things I ever learned to bake, and they will always have a special place in my heart. These spooky Halloween sugar cookies are so fun and festive! They’re perfect for a Halloween party, or just a fun fall activity to do with your kids.

If you, like me, lack some confidence in your cookie decorating skills, don’t worry at all! A cookie decorator I am not, but I’ve found lately that I can handle the flood icing technique (I usually don’t even bother to pipe around the edges first). Are the cookies perfect? No. Are they acceptable? Certainly. (And we all know they taste the same whether they’re beautifully decorated or not.)

The sugar cookies themselves are so delicious and buttery, almost like shortbread, but they become even more tasty with the addition of the icing. These halloween sugar cookies are so simple to make, and so fun for the kiddos!

Halloween Sugar Cookies

Print Recipe

Prep Time:20 mins

Cook Time:8 mins

chill time:30 mins

Total Time:58 mins

Ingredients

For the cookies:

• 1 cup butter
• 1 cup powdered sugar
• 1 egg beaten
• 1 1/2 teaspoons almond extract
• 1 teaspoon vanilla
• 1 teaspoon salt
• 2 1/2 cups sifted flour

For the icing:

• 1 cup powdered sugar
• 1-3 tablespoons milk
• 1 drop lemon juice fresh or processed
• 1 tablespoon light corn syrup

Instructions

• Preheat the oven to 375. Line two baking sheets with parchment or silicone liners. In a large bowl or the bowl of a stand mixer, beat the butter until it’s light and fluffy. Add the powdered sugar and mix until combined. Add the egg, almond extract, and vanilla, and mix until combined. Add the salt and flour and mix until the dough comes together. Chill the dough for 30-60 minutes, until firm.
• Roll out the dough to 1/2 inch thick on a floured surface and cut into shapes. Place the cookies on the prepared baking sheets. Bake 8-10 minutes, until the bottoms are just starting to turn golden. Remove from the oven and cool completely.
• To make the icing, whisk together the powdered sugar, lemon juice, and corn syrup in a small bowl. Add enough milk to make the icing a pipable consistency. Add food coloring if desired, and pipe the icing around the edges of the cookies. Add a little more milk to the remaining icing to make a slightly runnier consistency, then fill in the piped areas with the icing. Let the icing harden completely before storing or stacking the cookies.

Servings: 24