Halloween Sugar Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 cup room temperature butter
02 -
1¾ cups white granulated sugar
03 -
2 large eggs, brought to room temperature
04 -
1 teaspoon pure vanilla extract
05 -
¼ teaspoon almond extract
06 -
1 cup sour cream
07 -
5½ cups all-purpose flour
08 -
1½ teaspoons baking soda
09 -
1 teaspoon baking powder
10 -
½ teaspoon fine sea salt
→ Buttercream Frosting
11 -
¾ cup unsalted butter
12 -
3½ cups confectioner's sugar
13 -
3-4 tablespoons heavy whipping cream
14 -
1 teaspoon vanilla extract
15 -
Orange and yellow food coloring as needed
16 -
Candy eyes for ghost decorations
# Instructions:
01 -
Cream together the softened butter and granulated sugar in a large mixing bowl until the mixture becomes light and fluffy. Beat in the eggs one at a time, then add the vanilla extract, almond extract, and sour cream, mixing until everything is well combined.
02 -
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until the dough comes together - don't overmix.
03 -
Divide the dough into two portions and wrap each tightly in plastic wrap. Refrigerate for 1-2 hours until the dough is firm enough to roll out easily.
04 -
Preheat your oven to 350°F. Roll out the chilled dough on parchment paper or a silicone baking mat. If the dough sticks, dust with an additional ¼ to ½ cup of flour. Use floured Halloween-themed cookie cutters to create your shapes.
05 -
Bake for 8-9 minutes until the bottoms are just barely golden - be careful not to overbake as these cookies should stay soft. Let them rest on the baking sheet for 2 minutes before transferring to a wire cooling rack.
06 -
Beat together the butter, powdered sugar, heavy cream, and vanilla until smooth and creamy. Divide the frosting into separate bowls and tint with orange and yellow food coloring for different Halloween designs.
07 -
Once cookies are completely cool, frost pumpkin shapes with orange frosting, ghosts with white frosting and candy eyes, and candy corn with white tips, orange middles, and yellow tops. Let the frosting set before serving.
# Notes:
01 -
These cookies can be stored in an airtight container for up to 3 days with parchment paper between layers
02 -
You can freeze decorated cookies by first freezing them on a tray for 30 minutes, then storing in containers with parchment between layers
03 -
Cream cheese frosting or simple cookie icing can be substituted for the buttercream frosting
04 -
This recipe creates wonderfully soft sugar cookies perfect for Halloween celebrations and family decorating activities