Description
These Simple Iced Halloween Cookies are buttery, crisp-edged treats perfect for festive occasions. Made with a soft dough that’s chilled and rolled out to maintain shape, these cookies are decorated with smooth Betty Crocker icing and fun, spooky details like edible markers and colored sugars. Ideal for Halloween parties, they keep well and can be frozen without losing their charm.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3 cups all-purpose flour
Decoration
- 1-2 containers white Betty Crocker cookie icing
- 1-2 containers black Betty Crocker cookie icing
- Round red sprinkles (optional)
- Black edible food marker
- Black decorating sugar (sprinkles or sanding sugar)
Instructions
- Prepare the dough: In the bowl of an electric mixer or with a hand mixer, beat the softened butter and sugar together until the mixture is light and fluffy, about 3 minutes. Add the eggs and vanilla extract, beating until combined. Mix in the almond extract, salt, and baking soda until well blended. Gradually add the flour, beating until a smooth dough forms. Divide the dough into two halves, wrap each in plastic wrap, and refrigerate for at least one hour or preferably overnight to allow the dough to firm up.
- Preheat your oven: Set the oven temperature to 350°F (175°C) to ensure it reaches the proper baking heat while you prepare the cookies.
- Roll and cut the dough: Take one half of the chilled dough and place it on a lightly floured surface. Roll it out evenly to about 1/4 inch (1 cm) thickness. Keep rotating the dough as you roll to prevent sticking. Use cookie cutters to cut out fun Halloween shapes and transfer them carefully onto baking sheets.
- Chill the cookies before baking: Place the baking sheets with the cut, unbaked cookies into the refrigerator for about 15 minutes. This chilling step helps prevent the cookies from spreading during baking and keeps their shapes sharp.
- Bake the cookies: Bake the chilled cookies in the preheated oven for 8 to 11 minutes, depending on their size, until the edges just begin to turn golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
- Decorate the cookies: Once fully cooled, frost the cookies using white and black Betty Crocker cookie icing. Sprinkle with black decorating sugar or red sprinkles if desired. Let the icing dry thoroughly for at least 4 hours to reach a stackable, matte finish.
- Add finishing touches: After the frosting has dried, use a black edible food marker to draw spooky faces or designs on the cookies. This final step adds character and makes your Halloween cookies festive and fun.
Notes
- These cookies have a buttery flavor with crisp edges, making them ideal for holiday treats.
- Betty Crocker cookie icing is convenient and dries to a stackable but not crunchy finish, unlike traditional royal icing.
- Fully decorated cookies will keep fresh for up to two weeks when stored properly.
- Cookies can be frozen in airtight containers; allow them to reach room temperature before opening to avoid condensation and preserve icing appearance.
- Chilling the dough and cookies before baking is essential to prevent spreading and achieve the best shape.
Nutrition
- Serving Size: 1 cookie (approx. 1.5 inch diameter)
- Calories: 120 kcal
- Sugar: 7g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 1.3g
- Cholesterol: 25mg
