Halloween Cutout Cookies

Halloween Cutout Cookies


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 3   Average: 5/5]

Halloween is nearly here and it’s time to start thinking about making Halloween treats for a party or just to have around the house. You will, however, need to purchase Halloween cookie cutters (approximately 2 1/2 inches in size) for this recipe.

  • 1/2 Cup Butter (Softened)
  • 3/4 Cup Sugar
  • 1 Large Egg (Room Temperature)
  • 1 Teaspoon Vanilla Extract
  • 1 1/2 Cups Unbleached Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • Frosting
  • 3 3/4 Powdered Sugar
  • 1/4 Cup Shortening
  • 4 To 6 Tablespoons Water
  • Food Coloring (Optional)
  1. In large-size bowl cream butter and sugar. Beat in egg and vanilla.
  2. In a medium-size bowl combine flour, baking powder, and kosher salt.
  3. Gradually add flour mixture into butter mixture. Stir to combine.
  4. Shape dough into two portions. Shape each portion into a disk. Wrap in plastic wrap. Place in refrigerator for 1 hour. You will want dough to be firm enough to roll.
  5. Preheat oven to 350 degrees.
  6. On a lightly floured surface roll each portion of dough to 1/4 inch thickness. Cut with floured cookie cutters.
  7. Place 2 inches apart on ungreased baking sheets. I like to line my baking sheets with parchment paper, but you don’t have to. Place in oven for 8 to 10 minutes until edges are light brown. Remove from oven. Transfer to wire racks to cool completely.
  8. To make frosting, in a large-size bowl beat powdered sugar, shortening, and enough water to reach spreading consistency. Tint frosting with food coloring if you desire.
  9. Frost cookies and let stand until frosting is set.
  10. Note: I only use natural food coloring that can be found in natural food stores or online.
  11. Makes 2 dozen cookies.
  12. "Work With What You Got!"
  13. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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