Halloween Cookies
Halloween Cookies

This fabulous sugar cookie works the best for holiday cookies.  It rolls out easily, works wonderfully with cookie cutters and the taste is amazing.  Not too sweet, is soft and holds it shape.

I also have a glaze that does not compete with the cookie and sets up fabulous and nice as a canvas for gel frosting or can stand on its own. 

AND I have buttercream frosting so the kiddos can have a blast decorating, or you to wax creative.

Come on, you know you want to try these, they are DELISH! I’ll show you how.

Halloween Sugar Cookies

1 cup butter, softened
1 cup granulated sugar
¼ cup brown sugar, packed
2 eggs
½ cup milk
2 tsp. vanilla
1 lemon, zest
2 Tbl. honey
Dash nutmeg
¼ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
4-5 cups flour

Powdered sugar

Heat oven to 325 degrees
Cream together the butter and sugars until light and fluffy, about 3 minutes.

Add eggs, milk, vanilla lemon zest, honey and mix well.Halloween CookiesNext add in the salt and baking soda and baking powder and combine into the creamed mixture.
Pour in 3 cups of the flour and mix.

Do NOT mix more than needed, just enough to combine.Halloween Cookie-2Add in ½ cup at a time until the dough is soft and barely slightly sticky dough to the touch.

You need to be able to handle the dough and roll it out, but it can’t be too sticky either.Halloween Cookie-3Caution: Adding in too much flour, or over-mixing makes the dough tough.

On a large clean surface spread a layer of powdered sugar. That’s right powdered sugar.Halloween Cookie-4Place a portion of the cookie dough on the powdered sugar, sprinkle more powdered sugar over top and roll out to 3/8” thickness.

The reason for powdered sugar and not flour, is that it doesn’t make the dough tough.Halloween Cookie-5Cut to desired shapes.Halloween Cookie-6Bake on parchment or for best results, or coat a non-stick pan with cooking spray (but if using the pan and not the parchment, I found I needed to work at loosing the cookies afterwords)

Bake for 10-12 minutes or just until the edges are beginning to turn brown.Halloween Cookie-7Allow to cool then remove to cooling racks to frost or glaze. 

These were glazed then decorated with the Decorating Icing tubes.Halloween Cookie-8Best Glaze

2 ¼ cups powdered sugar
2 Tbl. corn syrup
½ tsp. vanilla
1/8 tsp. almond extract
2-3 Tbl. milk

Mix ingredients together well; beginning with 1 Tbl. milkHalloween Cookie-9Add just enough milk to make a glaze to your desired consistency.Halloween Cookie-10Dip cookie to glaze

OR use a spatula to coat the surface if cookie is a cut out such as the shapes shown above for best resultsHalloween Cookie-11Butter Cream Frosting:


1 cup butter
1 tsp. vanilla
1/4 tsp.salt
3 ½ – 4 cups powdered sugar
2-4 Tbl. milk or cream
Gel or paste food coloring if desired


Beat together butter, sugar, salt and vanilla and 1 Tbl. cream or milk. Add in additional milk or cream to desired consistency. If desired beat in food coloring.

Cookie and glaze adapted from dancingwithcinderella, Copyright Carrie Groneman, A Mother’s Shadow, 2015


 For a recipe and tutorial for FRIGHTENINGLY FUN Cupcakes click HERE








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