Easy Halloween Cut Out Cookies
These easy Halloween cut out cookies hold their shape perfectly. They’re delicious and can be decorated with glaze or frosting.
Servings 24 cookies, approximately, about 3-4 inches (7.6-10 cm) each
Equipment
- electric hand mixer
- mixing bowls
- whisk
- Rolling Pin
- cookie guides (for even thickness)
- parchment paper
- baking sheets
- Halloween cookie cutters
- squeeze bottles or piping bags (for glaze)
- small palette knife or offset spatula (for buttercream)
Ingredients
For the Cut Out Cookies
- 2 ¼ cups all purpose flour plus extra if needed 280g
- ¼ cup cornstarch 25g
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter at room temperature 170g
- ¾ cup granulated sugar 150g
- one medium egg, at room temperature
- 2 teaspoons vanilla extract
For the Glaze
- 2 ¼ cups powdered sugar 260g plus more if needed
- 1 tablespoon honey or maple syrup
- 2 – 4 tablespoons milk
- Orange, black and green gel food coloring (for tinting)
For the Buttercream Frosting
- 1 cup unsalted butter 226g
- 3 – 4 cups powdered sugar 360-500g (you might not need all of the sugar)
- 2 teaspoons vanilla
- 1 – 3 tablespoons milk or heavy cream, plus more, if needed
- Orange, black and green gel food coloring (for tinting)
Optional
- Halloween sprinkles (for decorating)
Instructions
Make the Halloween Cut Out Cookies
- Line two baking sheets with parchment paper and set them aside.
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt until evenly mixed.2 ¼ cups all purpose flour plus extra if needed 280g, ¼ cup cornstarch 25g, ½ teaspoon baking powder, ¼ teaspoon salt
- In a large mixing bowl, beat the softened butter and granulated sugar together on high speed until the mixture turns light and fluffy (about 2-3 minutes).¾ cup unsalted butter at room temperature 170g, ¾ cup granulated sugar 150g
- Add the egg and vanilla extract, mixing until everything is well combined and the bowl’s sides are scraped clean.one medium egg, at room temperature, 2 teaspoons vanilla extract
- Gradually add the flour mixture to the wet ingredients, mixing on low speed just until the dough comes together. If it seems overly sticky, add a tablespoon of extra flour at a time until manageable. Press the crumbly dough into a large ball and divide it in half.
- Roll each portion of dough out between two sheets of parchment paper to about ¼-inch (0.6 cm) thickness. I like using cookie guides to make sure the dough is rolled out evenly and all the cookies have the same thickness. Transfer the rolled dough sheets to a tray and chill them in the freezer for about 10 minutes.
- Meanwhile, preheat the oven to 350℉ / 180 ℃. Remove one rolled-out piece of dough from the freezer and cut out shapes using your Halloween cookie cutters.
- Arrange the cookies on the prepared baking sheet, spacing them about 3 inches (8 cm) apart so they bake evenly. Gather the scraps, but set them aside for now. Remove the remaining chilled dough from the freezer and repeat the process. Once both portions are used, roll out the scraps again between two sheets of parchment paper and freeze for about 10 minutes before cutting out more shapes.
- Bake for 11–12 minutes, or until the edges just begin to turn golden. One tray at a time gives the most consistent results.
- Let the cookies rest on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely before decorating. Make sure they're fully cooled so the glaze or frosting doesn't melt.
Decorating Options
- Option 1: Glaze. Whisk the ingredients together until the glaze is smooth and glossy. If it seems too thin, mix in a little more powdered sugar; if it’s too thick, add a tiny splash of milk, about half a teaspoon at a time, until it reaches the right consistency.2 ¼ cups powdered sugar 260g plus more if needed, 1 tablespoon honey or maple syrup, 2 – 4 tablespoons milk
- Divide the glaze into three small bowls and tint each one with food coloring, using a toothpick to add color gradually until you get the shades you like.Orange, black and green gel food coloring (for tinting)
- Transfer each color to a squeeze bottle or piping bag, and decorate your cookies however you like. I like to outline the cookie first and then fill in the center for a neat finish.
- If you’re using sprinkles, add them right after icing the cookies so they stick. Check the post for easy step-by-step photos of the spider web cookies and written instructions for the ghost and jack-o'-lantern designs.
- Let the glaze air-dry completely before stacking or packaging, about 24 hours.
- Option 2: Buttercream Frosting. In a large mixing bowl, beat the butter on high speed until it’s light and creamy, about 3–4 minutes, scraping down the sides occasionally.1 cup unsalted butter 226g
- Gradually add 3 cups of the powdered sugar in four additions while mixing on low speed at first, then increase to medium until smooth after each addition. You might not need the extra cup—add it only if you want a thicker frosting.
- Pour in the vanilla and 1 tablespoon of milk at a time (you might not need all of it) and continue beating until the frosting reaches a soft, spreadable consistency. If it feels too thick, add a bit more milk; if it’s too thin, mix in a little extra powdered sugar.2 teaspoons vanilla
- Once the texture is right, beat on high speed for another 3–4 minutes until the frosting becomes pale and fluffy.
- Divide the buttercream evenly into three bowls and tint each one with a small amount of food coloring gel, adding more as needed until you get the color you like.Orange, black and green gel food coloring (for tinting)
- To decorate, use the back of a spoon, a small palette knife, or an offset spatula to spread the frosting over each cookie. You can swirl the colors, make fun textured patterns, or keep it simple with a smooth layer. If you’re adding sprinkles, do it right away while the frosting is still soft so they stick nicely.
- This frosting won’t dry completely like the glaze does, but after a few hours, it will form a slightly dry outer layer while staying soft underneath.
- Enjoy!
Notes
Tips for Success
Plain or decorated cookies freeze well for up to 3 months. Make sure the glaze is completely set, then layer them between sheets of parchment paper in a freezer-safe container. Thaw in the fridge or at room temperature before serving. To freeze the dough
Prepare the dough through Step 5, then divide it in half and flatten each half into a disc. Wrap each disc tightly in plastic wrap, place in a freezer-safe bag or container, and freeze for up to 3 months. When ready to bake, thaw the discs overnight in the fridge, then let them sit at room temperature for about an hour before rolling and cutting. Picture Tutorial & Tips I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success. Baking Measurements I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking! Looking for more easy cookies? Here are some of my favorites! Chocolate Chip Marshmallow Cookies Easy Dairy Free Sugar Cookies Chocolate Dipped Sugar Cookies The Best Pumpkin Cookies ©Pastry Wishes
- Weigh your ingredients for accuracy and the most consistent results.
- Roll out the dough evenly so all the cookies bake evenly, too. I like using cookie guides to keep them the same thickness.
- Use gel food coloring instead of liquid, it prevents the glaze or frosting from becoming too runny.
- Don't overcrowd your baking sheet. Leave enough space between cookies so they bake properly.
- Cool the cookies completely before decorating, or the glaze and frosting will melt right off.
- Let the glazed cookies dry for 24 hours before stacking or packaging so the surface sets completely.
Plain or decorated cookies freeze well for up to 3 months. Make sure the glaze is completely set, then layer them between sheets of parchment paper in a freezer-safe container. Thaw in the fridge or at room temperature before serving. To freeze the dough
Prepare the dough through Step 5, then divide it in half and flatten each half into a disc. Wrap each disc tightly in plastic wrap, place in a freezer-safe bag or container, and freeze for up to 3 months. When ready to bake, thaw the discs overnight in the fridge, then let them sit at room temperature for about an hour before rolling and cutting. Picture Tutorial & Tips I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success. Baking Measurements I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking! Looking for more easy cookies? Here are some of my favorites! Chocolate Chip Marshmallow Cookies Easy Dairy Free Sugar Cookies Chocolate Dipped Sugar Cookies The Best Pumpkin Cookies ©Pastry Wishes
