Simple Iced Halloween Cookies Recipe

If you’re looking for an easy, crowd-pleasing treat this spooky season, you’re absolutely going to love this Simple Iced Halloween Cookies Recipe. I’ve made these cookies for years, and every time I bake a batch, my family goes crazy for them. They’re buttery, perfectly crisp around the edges, and the icing makes decorating extra fun and festive — even if you don’t consider yourself a pro baker. Stick with me here, and I’ll walk you through everything you need to know to make this recipe your new Halloween tradition!

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Ingredients You’ll Need

These ingredients are simple pantry staples that come together quickly. I always make sure my butter is softened to room temperature—that’s key for getting a smooth dough. Also, I love grabbing good-quality vanilla and almond extract to give the cookies a subtle, cozy flavor that feels classic but special.

• Unsalted butter: Softened butter is best for creaming with the sugar to create that tender bite.
• Sugar: Regular granulated sugar gives just the right sweetness and crisp texture.
• Eggs: They bind the dough and add richness—make sure they’re at room temperature, too.
• Vanilla extract: Adds warmth and depth to the flavor—don’t skip it!
• Almond extract: Just a touch makes the cookies extra inviting and unique.
• Salt: Balances the sweetness and enhances the buttery flavor.
• Baking soda: Helps the cookies rise just enough without spreading too much.
• All-purpose flour: The main structure of the cookies—make sure to measure properly for the best texture.
• White Betty Crocker cookie icing: Using white icing makes a clean canvas for decorating spooky ghost shapes or other Halloween motifs.
• Black Betty Crocker cookie icing: Perfect for adding details or spooky touches like eyes and mouths.
• Round red sprinkles (optional): These add a fun pop of color, especially for vampire or monster-themed cookies.
• Black edible food marker: A must-have for drawing faces and finishing details once the icing dries.
• Black decorating sugar: Also called sanding sugar, it gives your cookies just a touch of sparkle and texture.

Variations

I love giving these Simple Iced Halloween Cookies a little twist depending on my mood or the occasion. It’s so easy to customize them! Feel free to change up the shapes, colors, or even flavors to match your vibe. Your Halloween party or trick-or-treat basket will look amazing either way.

• Spooky Flavors: Sometimes I swap out the almond extract for peppermint or cinnamon for a warm, cozy twist that goes great with fall vibes.
• Gluten-Free: You can substitute with a gluten-free flour blend, but I recommend chilling the dough a bit longer so it holds up well while rolling and cutting.
• Shape Variety: While ghosts are classic, I’ve had great fun making bats, pumpkins, and even witches hats with cookie cutters I already have.
• Naked Cookies: If you want to skip the icing, the plain cookies themselves are buttery and delicious, perfect for cookie sandwiches or dunking in milk.

How to Make Simple Iced Halloween Cookies Recipe

Step 1: Cream and Combine Your Ingredients

Start by beating the softened butter and sugar together in an electric mixer until light and fluffy—this usually takes around 3 minutes and is worth every second to get that perfect cookie texture. Next, add the eggs plus vanilla extract and mix until everything is well combined. Toss in the salt and baking soda, then gradually add your flour until a smooth dough forms. Pro tip: Don’t overmix here; once the flour disappears, it’s time to stop.

Step 2: Chill Your Dough

Divide the dough into two discs and wrap each in plastic wrap. At least one hour in the fridge is crucial to firm up the dough so your cookies hold their shape better while baking. I actually prefer chilling it overnight because the flavors deepen and rolling out is easier.

Step 3: Roll, Cut, and Chill Again

When you’re ready to bake, preheat your oven to 350°F. On a floured surface, roll out one half of the dough to about 1/4 inch thickness, turning the dough often to avoid sticking and keep the thickness even. Use your favorite Halloween cookie cutters to cut fun shapes, then place them on a baking sheet. For the best results, chill the cut cookies in the fridge for about 15 minutes before baking — I discovered this trick helps prevent spreading and keeps the cutest shapes intact.

Step 4: Bake Until Perfectly Golden

Bake the cookies for 8 to 11 minutes, depending on their size, just until the edges start to turn a soft golden brown. Keep a close eye—they can go from perfect to overdone quickly. Let them cool on the baking sheet for a few minutes to firm up before transferring to a wire rack to cool completely.

Step 5: Decorate and Personalize

Once the cookies have cooled, spread a thin layer of the white Betty Crocker cookie icing over each one. If you want, sprinkle on some black sanding sugar for extra texture and sparkle. Here’s the catch: let your decorated cookies sit out for at least 4 hours (or overnight) to let the icing dry and set properly before using your edible black marker to draw faces or details. This step really brings your Halloween designs to life—ghosts, spiders, pumpkins—you name it!

How to Serve Simple Iced Halloween Cookies Recipe

Garnishes

I love adding black sanding sugar right after icing for a shimmering effect that adds dimension without overpowering the simple white base. Sometimes I add tiny red sprinkles too—those little pops of color make vampire or monster cookies extra fun. If you’re feeling fancy, a light dusting of edible glitter can really wow guests without complicating the process.

Side Dishes

These cookies are pretty versatile, so I like pairing them with warm apple cider or a spooky punch for parties. For a Halloween gathering, a simple bowl of fresh fruit or some roasted pumpkin seeds makes for a nice balance alongside all the sweet treats.

Creative Ways to Present

One thing I’ve had a lot of fun with is arranging the cookies on a black or orange platter with some mini pumpkins and fake spider webs for an instant Halloween vibe. You can also package them in clear cellophane bags tied with festive ribbon to give as cute party favors. Personalizing the icing faces and making little “cookie monsters” is always a hit with kids.

Make Ahead and Storage

Storing Leftovers

I always store my leftover decorated cookies in a sealed container layered with parchment paper to prevent them from sticking together. You can keep them at room temperature for up to two weeks, which means you can bake ahead and enjoy them well past Halloween night.

Freezing

If I want to bulk prep, I freeze the decorated cookies in an airtight Tupperware. When it’s time to enjoy, I let them thaw fully at room temperature—and trust me, this prevents any condensation from messing up the icing’s finish. It’s one of those kitchen hacks I learned the hard way!

Reheating

You don’t really need to reheat cookies like these — they taste wonderful cold or at room temperature. But if you prefer warm cookies, I pop them in the microwave for 7-10 seconds. Just be careful not to melt the icing.

FAQs

Final Thoughts

This Simple Iced Halloween Cookies Recipe has become my go-to for fall festivities because it balances ease and whimsy so well. I especially love those quiet moments decorating each cookie—it’s like creating little edible memories. I can’t wait for you to try these yourself and hear how your kids, friends, or guests light up when they bite into those buttery, festive treats. Give it a go—you’ll thank yourself later!

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