Halloween Cookies

Halloween Cookies

Halloween Cookies bake up to be sweet and delicious. These are the classic childhood cookie. Here we have included a recipe for Royal Icing so you can have fun decorating. For Tip & Tricks see below.

Halloween Cookies


  • 3-inch cookie cutters


  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¾ cup unsalted butter cut into cubes
  • ¾ cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract

For the Royal Icing

  • 1 egg white large
  • 1.5 cups confectioner’s sugar/icing sugar sifted
  • Juice of half a lemon


  • In a medium bowl, whisk together the flour and baking soda. Set aside.
  • In a large bowl cream together the butter and the sugar over medium-high speed for 5 minutes
  • Add the egg and vanilla. Beat for 1 minute. Scrap down thebowl.
  • Add dry ingredients and beat just until the dough comes together.
  • Place dough into two rounds. Flatten slightly to create discs.
  • Wrap dough in plastic and refrigerate for at least 60 minutes.
  • Line 2 baking trays with parchment paper.
  • Working with one disc of dough at a time, roll one on alightly floured workspace.
  • Roll until ¼ inch thick. Cut and place on tray.
  • Place in the refrigerator for 15 minutes.
  • Preheat the oven to 350 F.
  • Bake cookies for 10-12 minutes. Cool cookies completely on a wire rack.

Top Make the Royal Icing

  • Whip together the egg white and the icing sugar over medium-high speed.
  • After 5 minutes add the lemon juice and continue to whip for 3 minutes more.

Tips & Tricks

Before you begin decorating your Halloween Cookies be should the cookies are cooled completely.

To decorate cookies one popular technique is called flooding. This is when a thin layer of icing is placed over the cookie before more decorating is completed. Think pumpkins or ghosts. To do this first outline the edges of the cookies with firm royal icing. Let this dry.

To flood the area inside the royal you will need royal icing that is a little more runny. Add a bit of water to some of the royal icings so it has more flow. Using a piping tip start to fill the cookie interior with royal icing, working from the outside inward to avoid too much icing.

Let the icing dry for 24 hours before placing them in a container. Happy Halloween!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating