This recipe is ideal for Halloween fun—it’s simple to make, holds its shape beautifully for detailed cut-outs, and provides a perfect canvas for creative decorations. The dough rolls out easily without sticking or spreading too much in the oven, ensuring crisp, well-defined cookie shapes every time. Best of all, you can decorate them to match any Halloween theme, from ghosts and pumpkins to bats and black cats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Egg
Vanilla extract
Optional: almond extract for added flavor
Halloween-themed cookie cutters
Royal icing or colored frosting for decorating
Food coloring, sprinkles, candy eyes, or sanding sugar
Directions
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
Beat in the egg, vanilla extract, and almond extract (if using).
Gradually mix in the dry ingredients until a soft dough forms.
Divide the dough into two portions, flatten into discs, wrap in plastic, and chill for at least 1 hour.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one dough disc to about 1/4 inch thickness.
Use Halloween cookie cutters to cut out shapes and place them on prepared baking sheets.
Bake for 8–10 minutes or until edges are just beginning to turn golden.
Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Once cooled, decorate with royal icing, sprinkles, or your favorite Halloween toppings.
Servings and timing
This recipe makes about 24 cookies, depending on the size of your cutters. Prep time: 20 minutes Chill time: 1 hour Cook time: 10 minutes Total time: 1 hour 30 minutes
Variations
Chocolate Sugar Cookies: Add cocoa powder to the dough for a chocolaty twist.
Spiced Cookies: Add cinnamon, nutmeg, or pumpkin pie spice to give the cookies a warm fall flavor.
Gluten-Free: Substitute with a gluten-free flour blend.
Dye the Dough: Tint the cookie dough with food coloring for extra festive flair.
Sandwich Cookies: Make sandwich cookies by filling two cut-outs with chocolate ganache or jam.
Storage/Reheating
Store decorated or undecorated cookies in an airtight container at room temperature for up to 1 week. If stacking decorated cookies, place parchment paper between layers. For longer storage, freeze the cookies (undecorated for best results) for up to 2 months. Thaw at room temperature before decorating or serving.
FAQs
Can I freeze the dough ahead of time?
Yes, you can freeze the dough for up to 2 months. Thaw in the refrigerator before rolling and cutting.
How do I stop the cookies from spreading?
Chilling the dough thoroughly and not over-creaming the butter and sugar will help keep the cookies from spreading.
What icing works best for decorating?
Royal icing is best for detailed decorating, while buttercream or glaze icing is great for simple, colorful designs.
Do I have to chill the dough?
Yes, chilling helps the cookies maintain their shape during baking and makes the dough easier to handle.
Can I make these cookies without cookie cutters?
Absolutely. You can cut shapes using a knife or use the rim of a glass for simple round cookies.
How thick should I roll out the dough?
About 1/4 inch thick is ideal for sturdy, easy-to-decorate cookies.
Can kids help with this recipe?
Yes, this recipe is very kid-friendly, especially when it comes to cutting out shapes and decorating.
What type of food coloring is best?
Gel food coloring provides vibrant color without watering down your icing.
How long do the cookies stay fresh?
They stay fresh for about a week when stored in an airtight container at room temperature.
Can I use margarine instead of butter?
Butter is preferred for flavor and texture, but margarine can work in a pinch—just choose one meant for baking.
Conclusion
These Easy Halloween Cut Out Cookies are a fun and festive way to celebrate the spooky season. With their tender crumb and crisp edges, they make the perfect base for all your Halloween decorating ideas. Simple, customizable, and irresistibly tasty, these cookies are sure to be a hit with kids and adults alike. Grab your cookie cutters and get baking—Halloween treats have never been more fun to make.
These Easy Halloween Cut Out Cookies are a buttery, crisp sugar cookie perfect for Halloween decorating. They hold their shape well and are ideal for making festive shapes like ghosts, pumpkins, and bats.
Ingredients
2 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
Optional: 1/2 tsp almond extract
Royal icing or colored frosting, for decorating
Food coloring, sprinkles, candy eyes, or sanding sugar
Instructions
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Beat in the egg, vanilla extract, and almond extract (if using).
Gradually add the dry ingredients, mixing until a soft dough forms.
Divide dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one disc of dough to 1/4 inch thickness.
Cut out shapes using Halloween cookie cutters and place on prepared baking sheets.
Bake for 8–10 minutes, or until the edges just begin to turn golden.
Cool cookies on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Decorate cooled cookies with royal icing, sprinkles, or other toppings as desired.
Notes
Chill the dough thoroughly to help cookies maintain their shape.Use gel food coloring for vibrant icing colors without thinning the texture.Cookies can be frozen before or after baking for future use.Almond extract adds a subtle flavor boost but is optional.Place parchment between layers if stacking decorated cookies for storage.
