Description
These Frosted Halloween Sugar Cookies are soft, buttery, and perfectly sweet, topped with a rich black frosting and festive sprinkles. Ideal for Halloween parties, these cookies combine classic flavors with spooky decorations for a fun and delicious treat.
Ingredients
Scale
Cookie Dough
- 2 ¼ cups (270g) all purpose flour
- ½ tsp cornstarch
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (113g) unsalted butter, 1 stick, room temperature
- 1 cup (198g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp almond extract
Frosting
- ½ cup (113g) unsalted butter, 1 stick, room temperature
- 2 ½ cups (283g) powdered sugar
- ½ tsp vanilla extract
- 1 tsp milk or heavy cream, if needed
- Black gel food coloring (Wilton brand recommended)
- Sprinkles: orange nonpareils, skeleton bones, candy eye balls
Instructions
- Preheat and Prepare: Preheat the oven to 350º F. Line a baking sheet with a silicone mat or parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, combine the flour, cornstarch, baking powder, and salt, then set aside.
- Cream Butter and Sugar: In a larger mixing bowl, beat the unsalted butter and granulated sugar on low speed for 1 minute with an electric mixer until smooth and fluffy.
- Add Eggs and Extracts: Beat in the large egg, vanilla extract, and almond extract for about 20 seconds until well combined.
- Combine With Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed for 1 minute until crumbly. Use a spatula to work the dough together gently.
- Shape Cookies: Use a cookie scoop to form dough balls about 2.5-3 tablespoons each for large cookies. Place them 2-3 inches apart on the prepared baking sheet. Flatten each dough ball gently with your palm.
- Bake Cookies: Bake in the preheated oven for 13-15 minutes until edges are lightly golden. For smaller cookies, bake 10-12 minutes. Allow the cookies to cool completely on a wire rack.
- Prepare Frosting: In a clean mixing bowl, beat the unsalted butter, powdered sugar, and vanilla extract with an electric mixer until fluffy, about 1-2 minutes.
- Add Color: Mix in black gel food coloring until the frosting is evenly colored. For deeper color, prepare the frosting 24 hours in advance and cover it at room temperature to let it darken.
- Decorate Cookies: Spread the black frosting evenly over cooled cookies. Top with orange nonpareils, skeleton bones, and candy eyeball sprinkles for a festive look.
Notes
- Make the frosting a day ahead to deepen the black color for a richer appearance.
- If the frosting is too thick, add 1 tsp of milk or heavy cream to achieve a spreadable consistency.
- Flatten cookies before baking to ensure even cooking and avoid overly puffy cookies.
- Adjust baking time according to cookie size; smaller cookies bake faster than larger ones.
- Use gel food coloring for vibrant coloring without thinning the frosting.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 25 mg
