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These healthier Halloween sugar cookies are spooky, sweet, and so much fun to make! They are soft, colorful, and perfect for decorating with the kids. A simple and easy festive treat that everyone will love.
I love making these cookies with the kids. They are festive and fun to make, especially when the kids join in with shaping them with the cookie cutter and decorating at the end. These Halloween cookies come out soft, sweet, and both adults and kids will love. You just need a few simple ingredients, 30 minutes of cooling the dough in the fridge, and 10 minutes of baking time to make these super simple and tasty cookies.
You may also love these peppermint sugar cookies that I love making during the holidays.
Recipe Overview
Tips before you get started
- Chill the dough: Do not skip this step. I do recommend that you refrigerate the cookie dough for at least 30 minutes before baking. This keeps the shape of the cookies from spreading and helps the cookies hold the actual cut-out shapes. You can also chill the dough as a whole before rolling and shaping. Either one works.
- Use parchment paper: Do not forget to use parchment paper. I like to roll and cut the dough directly on the parchment paper to make it easier to transfer to the cookies and prevent them from sticking.
- Don’t over-bake the cookies: Take them out when the edges are just set and slightly golden. They’ll continue to firm up as they cool, giving you soft, chewy cookies instead of hard ones.
- Decorate when cooled: If you decide to decorate the cookies, make sure the cookies are completely cooled before icing or adding the melted chocolate.
How to make Halloween Cookies
Here is how to make these Halloween cookies perfectly each time.
1️⃣ Whisk eggs with sugar and oil
Line 2 small sheet pans with parchment paper. Place the oil, eggs, sugar, and vanilla extract in a mixing bowl. Using an electric mixer, whisk until creamy.
✏️ If you do not have an electric mixer, you can use a hand whisk, but whisk it really well.
2️⃣ Mix in the flour
Scrape the sides of the bowl and add in the flour and salt. Mix on low until it resembles wet sand crumbles.
✏️ Don’t worry if it doesn’t look too smooth.
3️⃣ Add in the sprinkles, mix, and cool
Fold in the sprinkles. Bring the dough together, pushing with your hands to stick it into a ball. Refrigerate the pan for 30-45 minutes.
4️⃣ Shape the cookies
Remove the dough from the fridge. It should be a bit firm to the touch. Preheat the oven to 350°F.
Flatten the dough into a 1/2 inch disc. Using Halloween-themed cookie cutters, cut cookies and place them on the prepared sheet pans. With the remaining dough that’s left after cutting all the cookies, repeat the process (roll to a 1/2-inch disc and cut cookies again).
5️⃣ Bake the cookies
Bake for 9-10 minutes until the edges are golden brown.
✏️ Let the cookies cool first before you decorate. They will firm up as it cools down.
6️⃣ Cool and Decorate
Allow to cool in the sheet pan. If desired, you can decorate the cookies with some melted chocolate or icing.
✏️ Decorating is optional.
Common Questions
You can leave the cookies covered on your kitchen counter for up to 2 days. Then place them in a sealed container in the fridge for up to 1 week.
I do not recommend freezing.
I prefer using melted butter in place of the coconut oil for the best texture possible. They come out softer than when you use other oils like avocado or olive oil.
Other flours like oat flour, gluten-free flour, or whole wheat flour will work. Almond flour is also ok to use, but you may need to add one more egg and adjust the amount of almond flour bit to get the perfect dough texture. If using almond flour, the texture and taste will vary a bit. Cookies made with almond flour are much softer and fragile.
Yes. Store-bought icing will work just fine. Just make sure the cookies are fully cooled before you decorate them.
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Halloween Cookies (Easy & Kid-Friendly)
Ingredients
- 1/2 cup coconut oil, or melted butter
- 2 large eggs, see note
- 1/2 cup powdered sugar , or confectioners' sugar
- 1 tablespoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1/2 teaspoon fine kosher salt
- 1/2 cup Halloween sprinkles
Optional:
- melted dark chocolate, to decorate
Instructions
- Line 2 small sheet pans with parchment paper.
- Place the 1/2 cup coconut oil, 2 large eggs, 1/2 cup powdered sugar , and 1 tablespoon vanilla extract in a mixing bowl. Using an electric mixer, whisk until creamy.
- Scrape the sides of the bowl and add in the 1 ¾ cups all-purpose flour and 1/2 teaspoon fine kosher salt. Mix on low until it resembles wet sand crumbles.
- Fold in the 1/2 cup Halloween sprinkles. Bring the dough together, pushing with your hands to stick it into a ball. Refrigerate the pan with the cookies for 30-45 minutes.
- Preheat the oven to 350°F. Remove the cookie dough from the fridge, then flatten it into a 1/2 inch disc. Using Halloween-themed cookie cutters, cut cookies and place them on the prepared sheet pans.
- With the remaining dough that's left after cutting all the cookies, repeat the process (roll to a 1/2-inch disc and cut cookies again).
- Bake for 9-10 minutes, then allow to cool in the sheet pan. If desired, you can decorate the cookies with some melted dark chocolate.
Notes
- If the eggs are a bit on the big size, more like an extra large, you may need to add another 2 tablespoons of flour if the batter seems too loose.
- You may use gluten-free or whole wheat flour.
- If you do not have coconut oil, I suggest using melted butter.
- You can use any sprinkles or cookie cutters you have on hand.
- Do not skip the cooling of the dough before baking.
- Allow the cookies to cool for 5-10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was very nice 👍