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Frosted Halloween Sugar Cookies Recipe

ByMadison
Jump to Recipe· 4.8 from 21 reviews

If you’re dreaming of perfect spooky treats this season, you’ve got to try my Frosted Halloween Sugar Cookies Recipe. These cookies are the ultimate festive showstoppers—soft, buttery, and topped with the blackest, richest frosting you can imagine, decorated with fun sprinkles that scream Halloween. Trust me, once you make these, you’ll want to keep this recipe in your go-to dessert arsenal every October!

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Why This Recipe Works

  • Perfect Texture: The blend of cornstarch and baking powder gives these cookies just the right balance of softness and structure.
  • Rich Frosting: The buttercream frosting turns beautifully black and creamy with a hint of vanilla, making it both tasty and eye-catching.
  • Customizable Decoration: You can get creative with sprinkles and shapes to fit your Halloween vibe perfectly.
  • Easy to Make: Even if you’re new to cookie decorating, this recipe walks you through the steps in a friendly, manageable way.
The image shows a tray of round cookies, each with two layers. The bottom layer is a soft, light beige cookie with a slightly cracked texture. The top layer is a thick dark black frosting spread unevenly over each cookie. Some cookies have small white bone-shaped sprinkles arranged on the black frosting, while others have small orange round sprinkles scattered across. A few cookies have two large white candy eyes with black centers placed on the frosting, giving them a playful look. The metal tray is lined with white parchment paper and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Frosted Halloween Sugar Cookies Recipe is chosen to make sure your cookies bake up tender but sturdy enough for frosting and decoration. Plus, I’ll share my favorite tips for selecting and prepping ingredients so you can avoid any last-minute baking mishaps!

  • All purpose flour: The base of our cookie dough, providing structure without being too dense.
  • Cornstarch: A secret weapon for keeping cookies soft and tender, preventing them from turning tough.
  • Baking powder: Adds a little lift so the cookies don’t spread too thin.
  • Salt: Enhances the flavors and balances sweetness.
  • Unsalted butter: Using room temperature butter helps to cream evenly with sugar, creating a light texture.
  • Granulated sugar: Sweetens and helps with that classic sugar cookie crunch on the edges.
  • Egg: Binds everything together and contributes to a chewy but soft bite.
  • Vanilla extract: Adds warmth and depth—never skip it!
  • Almond extract: Just a touch that makes the cookies smell amazing and unique.
  • Powdered sugar (for frosting): Makes the buttercream perfectly smooth and sweet.
  • Milk or heavy cream: Balances the frosting consistency—add little by little until you get that silky spreadability.
  • Black gel food coloring: Wilton’s gel works best for vibrant, deep black frosting without thinning it too much.
  • Sprinkles: Choose festive ones like orange nonpareils, skeletons, or candy eyeballs for an extra spooky touch.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to make this Frosted Halloween Sugar Cookies Recipe my own by playing with the decorations and sometimes adding a bit more almond extract for extra fragrance. You should absolutely feel free to do the same — make it however feels right for your Halloween celebrations!

  • Variation: I once swapped out the black gel for a deep purple or orange gel for a fresh look, and it was a big hit with the kids!
  • Dietary Modification: If you need gluten-free, try a cup-for-cup gluten-free flour blend, but expect a slightly different texture.
  • Seasonal Twist: Outside Halloween, these cookies are great with pastel frosting for spring parties, swapping the sprinkles accordingly.

Step-by-Step: How I Make Frosted Halloween Sugar Cookies Recipe

Step 1: Prep your dry ingredients

First things first, preheat your oven to 350º F and line your baking sheet. In a bowl, whisk together the flour, cornstarch, baking powder, and salt. This ensures your dry ingredients are evenly mixed, which helps every cookie bake uniformly. I like to set this aside while I get the wet part going.

Step 2: Cream butter and sugar

In a larger bowl, beat the butter and sugar on low speed for about a minute to get it fluffy and smooth. This step is super important since it creates air pockets that make the cookies light. Don’t rush it—if your butter is too cold, it won’t cream properly, so make sure it’s nice and soft.

Step 3: Mix in eggs and extracts

Add in the egg, vanilla, and almond extracts, then beat for another 20 seconds. This adds flavor and moisture to your dough. I sometimes sniff the bowl here—this mix smells like fall baked goodness already!

Step 4: Combine dry and wet ingredients

Gradually add the dry ingredient mixture into your wet ingredients, mixing on low speed for a minute. The dough will look crumbly, and that’s totally normal. Switch to a spatula and gently squish it all together until it forms a cohesive dough. This prevents overmixing, which can make cookies tough.

Step 5: Shape and bake your cookies

Using a cookie scoop (I use about 2.5 to 3 tablespoons per ball), place dough balls 2-3 inches apart on your prepared sheet. Then, flatten each ball lightly with your palm—that’s the perfect thickness for soft, chewy cookies that still hold together when frosted. Bake for 13-15 minutes, checking after 10 minutes if your cookies are smaller. They’re ready when edges are set but centers are still slightly soft. Cool completely before frosting; if you frost warm cookies, the buttercream will melt and get messy!

Step 6: Make your frosting (the magic!)

For the frosting, beat butter, powdered sugar, and vanilla extract together until fluffy—about 1-2 minutes. Here’s my secret: make this frosting 24 hours before you need it, and leave it covered at room temperature. The color deepens into a darker black while sitting, making your cookies look professionally spooky!

Step 7: Add Halloween flair with color and sprinkles

Add black gel food coloring, mixing until everything is combined and vibrant black. Spread the frosting thickly on your cooled cookies, and sprinkle with your favorite Halloween decorations—orange nonpareils, tiny skeletons, and candy eyeballs totally make these pop visually and add fun textures.

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Pro Tips for Making Frosted Halloween Sugar Cookies Recipe

  • Room Temperature Butter: Don’t skip letting your butter soften—cold butter won’t cream properly, which messes with cookie texture.
  • Patience is Key: Let your cookies cool completely before frosting to avoid melting and sliding of your beautifully decorated frosting.
  • Use Gel Food Coloring: Gel colors are more concentrated and won’t water down your buttercream like liquid food dyes.
  • Make Frosting Ahead: Making the frosting a day early deepens the color and improves the flavor—plus it saves you time on baking day.

How to Serve Frosted Halloween Sugar Cookies Recipe

A white round plate holds a pile of round cookies, each with a smooth black frosting layer covering the top. Some cookies have white candy eyes placed near the edge, while others have a small white skull and crossbones made of candy bones on top. A few cookies are sprinkled with tiny bright orange candy balls scattered unevenly on the black frosting. The plate rests on a dark surface with scattered orange sprinkles, some white candy bones, and a small metal measuring cup filled with orange sprinkles next to it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always reach for a mix of orange nonpareils and those quirky candy eyeballs to garnish my cookies. They add the perfect pop of color and fun, creepy texture that really ups the Halloween spirit. Plus, the sprinkles’ crunch contrasts so nicely with the creamy frosting.

Side Dishes

Pair these frosted sugar cookies with hot apple cider or a rich pumpkin spice latte for that complete cozy fall vibe. For a party, a platter with assorted Halloween treats—like caramel popcorn and spiced nuts—makes a great spread alongside.

Creative Ways to Present

One of my favorite presentation ideas was a “graveyard” cookie platter: place cookies with skeleton sprinkles on a dark tray layered with black tissue paper, surrounded by mini candy tombstones. It’s festive and gets everyone talking. You could also package them in clear cellophane bags tied with Halloween ribbon for party favors or classroom treats.

Make Ahead and Storage

Storing Leftovers

If you’ve got any leftovers (which might be hard!), store your frosted cookies in an airtight container at room temperature for up to 3 days. To keep them looking fresh, layer parchment paper between layers of cookies so the frosting doesn’t smudge.

Freezing

You can freeze both the cookie dough and baked frosted cookies. For dough, shape into balls, freeze on a tray, then transfer to a bag for up to 3 months. For frosted cookies, freeze in a single layer, then stack with parchment paper. Thaw at room temperature when ready to enjoy.

Reheating

I usually don’t reheat frosted sugar cookies because they taste best at room temperature—but if you prefer a warm cookie, gently microwave one for about 10 seconds (without frosting) or eat unfrosted frozen cookies after thawing. The frosting texture can change if heated.

FAQs

  1. Can I make the Frosted Halloween Sugar Cookies Recipe without almond extract?

    Yes! The almond extract adds a lovely subtle layer of flavor, but if you’re allergic or don’t have it on hand, you can leave it out or substitute with another teaspoon of vanilla extract. Your cookies will still be delicious and festive.

  2. How do I get the frosting a true black color without it tasting bitter?

    The key is using gel food coloring instead of liquid. Gel gives you more color without adding too much volume or bitterness. Also, beat the frosting thoroughly to keep texture smooth and creamy.

  3. Why are my cookies spreading too much?

    If your cookies spread too much, your butter might be too soft or your dough too warm. Try chilling the dough for 30 minutes before baking, and make sure you’re measuring flour correctly by spooning it into your measuring cup and leveling, not scooping.

  4. Can I use store-bought frosting for this recipe?

    While you can use store-bought frosting, homemade buttercream is more flavorful and lets you get that rich black color just right. Plus, you can customize sweetness and texture exactly how you like.

Final Thoughts

Honestly, this Frosted Halloween Sugar Cookies Recipe is one that I keep coming back to year after year. It hits that sweet spot between classic sugar cookie nostalgia and fun, festive Halloween vibes. I love how easy it is to make yet how impressive the final result looks—guaranteed to earn you compliments at any party or family gathering. So give it a try, and I promise you’ll find yourself looking forward to making these each Halloween just as much as I do.

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Frosted Halloween Sugar Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 21 reviews
  • Author: Madison
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 15 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delight in these festive Frosted Halloween Sugar Cookies, featuring a tender, buttery base topped with rich black frosting and colorful sprinkles. Perfect for spooky celebrations, these cookies combine classic flavors with a fun Halloween twist.

Ingredients

Cookie Dough

  • 2 1/4 cups all purpose flour (270g)
  • 1/2 tsp cornstarch
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature (113g, 1 stick)
  • 1 cup granulated sugar (198g)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract

Frosting

  • 1/2 cup unsalted butter, room temperature (113g, 1 stick)
  • 2 1/2 cups powdered sugar (283g)
  • 1/2 tsp vanilla extract
  • 1 tsp milk or heavy cream, if needed
  • Black gel food coloring
  • Sprinkles: orange nonpareils, skeleton bones, candy eyeballs

Instructions

  1. Preheat and Prep: Preheat your oven to 350º F. Line a baking sheet with a silicone mat or parchment paper to prevent sticking and ensure even baking.
  2. Combine Dry Ingredients: In a mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: Using an electric mixer on low speed, beat the unsalted butter and granulated sugar together for 1 minute until the mixture is smooth and fluffy, creating a light texture for your cookies.
  4. Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract for about 20 seconds on low speed until fully incorporated, ensuring a flavorful dough.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed for 1 minute. The dough will appear crumbly at first; use a spatula to work it together into a cohesive dough.
  6. Shape Cookies: Use a cookie scoop to form dough balls roughly 2.5 to 3 tablespoons each for large cookies. Place them 2-3 inches apart on the prepared baking sheet. Flatten each ball gently with your palm to about 1/2 inch thickness.
  7. Bake: Bake the cookies for 15 minutes. If making smaller cookies, adjust the baking time to 12 minutes. The edges should be lightly golden, and the centers set.
  8. Cool: Remove cookies from the oven and let them cool completely on the baking sheet or a wire rack before frosting to prevent melting the frosting.
  9. Prepare Frosting: In a mixing bowl, beat the butter, powdered sugar, and vanilla extract with an electric mixer for 1-2 minutes until fluffy and smooth. Add black gel food coloring and mix until the color is uniform and deep black.
  10. Frost Cookies: Spread the black frosting evenly over the cooled cookies using a spatula or butter knife.
  11. Decorate: Garnish the frosted cookies with festive Halloween sprinkles such as orange nonpareils, skeleton bones, and candy eyeballs for a spooky finishing touch.

Notes

  • For best color intensity, prepare the frosting 24 hours in advance and allow it to sit covered at room temperature; the black color will deepen.
  • If the frosting is too thick, add milk or heavy cream 1 teaspoon at a time to reach desired consistency.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • For smaller cookies, reduce baking time to 12 minutes to avoid overbaking.
  • Almond extract adds subtle flavor but can be omitted or replaced with additional vanilla extract if preferred.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 220 kcal
  • Sugar: 18 g
  • Sodium: 90 mg
  • Fat: 11 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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