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Last Updated on October 12, 2020 by Katherine

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Halloween sugar cookies are a fun dessert to make. Today’s post is how to add a fun seasonal twist to the traditional sugar cookie recipe by adding some pumpkin pie spice. You can use your own special recipe or make use of my favorite sugar cookie recipe that I’ll share below.

I love making cookies because you can vary them as you work through the dough. When you make a cake, you sort of have to commit to one design, but with cookies, you can have some witch’s hats, some black cats, and even some ghosts made all from the same batch of dough!

I have a few Halloween cookie cutters in my arsenal but don’t fret if you don’t have these. In fact, I recommend checking out The Spruce Eats Blog as they have a post with some tips for making cookies without cookie cutters

Here are my halloween cookie cutters!
For sugar cookies, you will need cookie cutters or an alternative! I used these guys!

The best part about sugar cookies is you don’t need a ton of fancy equipment to make them. I do, however, recommend using either a stand or hand mixer. It will save your hands, trust me!

Equipment To Get Started:

  • Bowl (for mixing and chilling the dough)
  • Rolling pin
  • Cookie Cutters (or a substitute)
  • Cookie Sheets
  • Cooling Rack
  • Paper towel

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Tips For Mixing

Like most baking recipes, I like to add the wet ingredients first. I start by creaming the butter and the sugar and then add the vanilla and eggs and then mix them until they are combined fully.

Once your butter and sugar are looking fluffy, you'll know it's time for more ingredients!
Nice and fluffy butter and sugar? You’re ready for the rest of the ingredients!

I mix the dry ingredients in a separate bowl and then slowly combine them into the wet ingredients in the stand mixer.

Your dough should look like it can be rolled into a ball.
This dough is ready to cool down in the fridge for a bit before rolling and cutting!

The next bit is your choice. I’ve seen some bakers prefer to roll the batter out now or refrigerate the dough in its mixed state in the bowl.Either way, you need to cool that dough for at least two hours before cutting out your cookies!

Tips for Rolling

The major tip for rolling is you want even cookies. I like to aim for between 1/4inch and 1/2inch. The more even your cookies are, the more even they will bake! One tip I have is to look at how high the dough is compared to the cookie-cutter you intend to use.

Don’t worry too much about over rolling, but definitely keep the flour coating your rolling surface because the dough sticks easily!

Cutting & Baking

Once you've cut your cookie, I recommend placing them directly on a lightly greased tray so they are ready to just stick in the oven!
These ghosts are cut and ready to bake!!

As with the rolling pin and surface, you’ll want to dust a bit of flour onto your cookie cutter. As you cut your cookies, I recommend placing them on a lightly greased cookie sheet. Leave a bit of space, but the cookies rarely expand a lot on baking.

Once the edges of the bats are browning, your cookies are baked!

Bake them until the edges are just starting to brown for a softer cookie.

Decorating

This is the fun part of the whole adventure! Once your cookies are all cool, you can start icing them! This is the part where you get to be as creative as you like!

With a little bit of icing, your witches are looking extra spooky!
Your icing may dribble a bit, if you stick it in the fridge for a bit, it’ll toughen right up!

I used royal icing for these cookies. I like royal icing because it’s three ingredients (icing sugar, water, and meringue powder). If you don’t like the taste, you can always add a bit of vanilla extract (I would do only one tablespoon) and reduce your water accordingly.

Your icing should dribble off your mixers blades in about 10 seconds, if it’s too thick, add more water and too thin, add more icing sugar. Another reason I like royal icing is that it’s forgiving and hard to mess up.

Once you’ve mixed the main batch, you’ll want to separate the icing into the colors you’d like to work in. For my Halloween sugar cookies, I chose five colors (orange, red, green, purple, and white).

My bats and ghosties are iced!
Just some lovely bats and ghosts hanging out!

I just went for more of a freehanded icing technique, but if you want to learn more about “flooding”, I recommend checking out Emma’s Sweets YouTube channel, so helpful! She shows you how to even make the cookies without icing tips!!

Delicious Halloween Sugar Cookies

No matter the season, sugar cookies are a classic cookie recipe that are an instant hit with most people! This recipe has a cinnamon twist just in time for Halloween!!

Course Dessert
Cuisine American
Keyword halloween cookies, sugar cookies
Prep Time 2 hours
Cook Time 10 minutes
Dough resting time 2 hours
Total Time 4 hours

Ingredients

Cookie Recipe

  • 3/4 cup shortening/butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon

Royal Icing

  • 4 cups confectioners'/icing sugar
  • 3 tbsps meringue powder
  • 9-10 tbsps room temperature water

Instructions

Bake The Cookies First!

  1. Combine the shortening and sugar in the mixing bowl and beat until the mixture is light and fluffy.

  2. One at a time add the vanilla and each egg and beat until well combined.

  3. In a separate mixing bowl, combine the flour, baking powder, cinnamon, and salt. Use a whisk to mix up well.

  4. Slowly combine the dry ingredients into the wet ingredients bowl and mix well.

  5. Place a cover or plastic wrap over the bowl and refrigerate the dough for at least two hours (overnight for best results).

  6. Preheat oven to 350F

  7. Cover your rolling surface with flour to prevent sticking.

  8. Divide your dough at least by half (thirds is best) and roll out one third first to about 1/4 to 1/2 inch thickness.

  9. Lightly flour your desired cookie cutter and cut out your cookie shapes from the rolled dough.

  10. Place cut cookies on a lightly greased cookie sheet and work until all your cookies are cut.

  11. Cook for approximately 10 minutes or until the edges are just beginning to brown.

  12. Allow cookies to cool for a few minutes on the sheet before transferring to a cooling rack or paper towel to cool completely before icing or storing.

Mixing The Icing

  1. Combine all ingredients into a stand mixer (or use a hand mixer) and beat until smooth, continue mixing on high speed for about two minutes.

  2. The icing should drizzle off the mixer blades in about 10 seconds for the right consistency.

  3. Divide up the icing into the colors and place in piping bags.

  4. Ice your cookies!! Enjoy!

Final Thoughts

Halloween sugar cookies are a perfect way to enjoy October, I like sugar cookies because the recipe is very forgiving and you can play a bit with your cookie dough by adding cinnamon as I did or many other ideas to put a delightful seasonal twist. Remember when I shared a peppermint sugar cookie recipe in my Christmas Cookie roundup?

What’s your favorite way to customize a classic sugar cookie recipe? Let me know in the comments down below and don’t forget to share this post to your favorite social media platform! I’d love to hear from you!

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That is all for this week, my friends. Next week I’m going to show you another necklace tutorial, so definitely check that out. Until then, stay crafty!!

Storing your craft supplies efficiently will make you a master crafter in no time!

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