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–+ servings
Halloween ghost and spider cookies on a plate.
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5 from 1 vote

Halloween Cookies (Easy & Kid-Friendly)

Quick and easy Halloween cookies made with pantry staple ingredients like coconut oil and flour. They are perfectly soft and fun to make with the kids.
Prep Time10 minutes
Cook Time10 minutes
Cooling Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 12
Author: Rena Awada

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.
    sugar, eggs, and oil in a bowl to be mixed for cookies.
  • 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.
    egg batter mixed in a bowl with an electric mixer for cookies.
  • 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.
    Sprinkles added over the batter for the cookies.
  • 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.
    Use a cookie cutter over the cookie dough to cut into a bat shape.
  • 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).
    shaped cookie dough on a sheet pan.
  • 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.
    cookies on a plate over a cooling rack.

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

Calories: 194kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 109mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 45IU | Calcium: 7mg | Iron: 1mg