Halloween Sugar Cookies should be simple to mix, easy to roll, and sturdy enough to hold clean shapes without turning tough. That balance starts with a dough that creams easily, chills well, and bakes up with neat edges. If you have struggled with spread or crumbly dough, a few small changes make a big difference. Cream the butter and sugar just until fluffy so the dough holds its structure. Measure the flour accurately, then rest the dough so the flour hydrates. Roll evenly, cut cleanly, and bake only until the edges set and the tops look dry. The result is a cookie that stays tender and keeps its shape for decorating.

These cookies work for any fall party or a quiet afternoon bake. The dough rolls smoothly at one quarter inch, which is thick enough to stay soft but thin enough to bake through quickly. You can cut pumpkins, ghosts, or simple circles if you like things minimal. The flavor is classic vanilla, mild enough to pair with colored icing yet pleasant on its own. If you prefer less sweetness, the cookies are balanced so the icing can be light. If you enjoy a more decorated finish, the royal icing firms up with a gentle sheen, which helps designs hold during stacking or transport.

The method uses common pantry ingredients and a short chill. Chilling helps the butter firm, which reduces spread, and gives the flour time to absorb moisture so the dough feels less sticky on the board. A light dusting of flour on the surface is all you need. Work in batches. Keep the remaining dough cold so every tray bakes consistently. Bake one sheet at a time on the center rack for even color and texture. Let the cookies cool fully before decorating so the icing can set properly.

For the icing, use pasteurized egg white for food safety and a smooth finish. Whip with confectioners’ sugar until the mixture forms a ribbon that slowly disappears. Thin a small portion with water for flooding and keep a slightly thicker portion for outlining. Gel food colors produce clean seasonal tones without thinning the icing too much. Allow decorated cookies to dry at room temperature until the surface is dry to the touch. Store in an airtight container once fully set to protect the surface and keep the crumb tender.

Recipe name

Halloween Sugar Cookies

Yield

About 30 cookies, depending on cutter size

Equipment

Mixing bowls
Hand mixer or stand mixer with paddle
Flexible spatula
Kitchen scale and measuring cups/spoons
Plastic wrap
Rolling pin and 2 spacer guides at 1/4 inch
Cookie cutters
Rimmed sheet pans
Parchment paper or silicone baking mats
Wire cooling racks
Piping bags, small round tips, and toothpicks or a scribe tool

Time

Prep 30 minutes
Chill 60 minutes
Bake 10 to 12 minutes per tray
Cool and decorate 45 to 60 minutes active
Total about 2 hours 30 minutes, excluding full icing dry time

Ingredients

Sugar cookie dough
Unsalted butter, softened 1 cup | 226 g
Granulated sugar 3/4 cup plus 2 tablespoons | 170 g
Large egg 1 | 50 g out of shell
Vanilla extract 1 tablespoon | 15 ml
Baking powder 1 teaspoon | 4 g
Fine salt 1/2 teaspoon | 3 g
All-purpose flour 3 cups | 360 g

Royal icing

Pasteurized egg white 1 large | 30 g
Confectioners’ sugar 2 cups | 240 g
Water 2 to 4 teaspoons | 10 to 20 ml, as needed for consistency
Gel food coloring, assorted small amounts

Preparation

Make the dough. In a mixing bowl, beat the butter and granulated sugar on medium just until light and creamy, about 2 minutes. Scrape the bowl. Beat in the egg and vanilla until smooth.
Combine dry ingredients. Whisk the flour, baking powder, and salt. Add to the bowl in two additions. Mix on low until the dough comes together and there are no dry patches. Do not overmix.
Chill. Divide the dough in half, press each piece into a flat square, wrap, and refrigerate 60 minutes until firm but pliable.
Roll and cut. Heat the oven to 350°F | 175°C. Line sheet pans with parchment. On a lightly floured surface, roll one piece of dough to 1/4 inch | 6 mm thick. Cut shapes, placing them 1 inch | 2.5 cm apart. Gather scraps once, press together, and reroll. Keep the second piece of dough chilled until needed.
Bake. Bake one tray at a time on the center rack for 10 to 12 minutes, until edges look set and tops appear dry but still pale. Rotate the pan once for even baking if needed. Cool on the pan 5 minutes, then move cookies to a rack to cool completely.
Make the icing. In a clean bowl, whisk the egg white until frothy. Add confectioners’ sugar and beat until thick, glossy, and smooth, about 3 to 4 minutes. Add water a few drops at a time to reach a piping consistency for outlines. Thin a portion further for flooding. Tint with gel colors as desired.
Decorate. Pipe outlines, then flood the centers. Use a toothpick to nudge icing into corners and to pop tiny bubbles. Add details with thicker icing. Let cookies dry at room temperature until the surface is firm before stacking or storing. Full drying may take several hours.

Notes for best results

Keep dough cold between batches to maintain clean edges. Bake to set, not to brown, for a soft bite. If your kitchen is warm, chill cut shapes for 10 minutes before baking. Store undecorated cookies in an airtight container up to 4 days, or freeze up to 2 months. Allow iced cookies to dry fully before packing.

Nutrition

Estimated per cookie, plain iced, based on 30 cookies:
Calories 155
Total fat 6 g
Saturated fat 4 g
Carbohydrates 24 g
Total sugars 14 g
Protein 2 g
Sodium 60 mg