Our frosted Halloween Sugar Cookies are a sweet and festive treat for the spooky season. Soft melt-in-your-mouth cookies topped with colorful buttercream and sprinkles make them extra fun!
This post and recipe were first published in October 2022. It was updated and republished in October 2025.
Jump to:
I love making ghost cookies and Halloween cheesecake cups to get into the spooky spirit. Those candy eyeballs are just the right mix of cute and creepy.
This year, I wanted to make frosted sugar cookies for Halloween. My kids and husband love the Lofthouse cookies from the grocery store. So, I decided to make a homemade copycat version that we can enjoy at any time.
These frosted sugar cookies will be a hit at your Halloween parties this year. Just don't forget the sprinkles because they add that extra fun flair!
Why You'll Love These Halloween Cookies
Frosted sugar cookies are a sweet treat that everyone loves. The bright purple and orange icing makes them pop on any dessert table.
- These cookies are so easy to make and don't need a rolling pin or cookie cutters.
- Each one is bright, colorful, and tastes delicious.
- They're soft and cakey, and every bite will melt in your mouth.
- You can change the frosting color to make them for any holiday.
Thanks for such a great recipe. This definitely is a keeper and worthy of a 10 star rating!!!
- Ann
Key Ingredients
With just a few basic pantry ingredients, you can make these easy sugar cookies in no time at all. They are perfect for a last-minute party or special Halloween treat.
- Unsalted Butter: Let the butter sit at room temperature for a few minutes ahead of time so it mixes smoothly.
- Sugar: A combination of granulated sugar and powdered sugar sweetens the cookie dough.
- Sour Cream: Adds a slight moisture to the dough, resulting in soft, pillowy cookies.
- Flavoring: The combination of vanilla and almond extract gives that signature sugar cookie flavor.
- Cake Flour: This type of flour makes baked goods extra soft and tender. Be sure to sift it after measuring for the best results. All-purpose flour can be used, but the texture will not be quite the same.
- Cornstarch: It adds a soft, tender texture and allows the dough to retain its shape during baking.
- Buttercream Frosting and Sprinkles: Use your favorite food coloring and jimmies to match any party theme.
How To Make Halloween Sugar Cookies
These homemade sugar cookies are not only easy to make but also so much fun to decorate. Add colorful vanilla frosting and sprinkles, and they will be the star of any party.
- Beat the softened butter and sugar in a large bowl until soft and creamy. Add the wet ingredients and mix again. Sift the cake flour and dry ingredients into the dough.
- Use a mixer to beat all the ingredients into a soft cookie-like dough. Do not overmix. Cover and chill the dough for at least 1 hour.
- Scoop the chilled dough into 18 even balls and place them on a baking sheet. Gently flatten each one with the palm of your hand. Bake 9 cookies at a time, allowing them room to bake.
- Let the cookies cool on the hot cookie sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, use a spatula to spread the buttercream on each one. Top with sprinkles, if desired.
Storing and Freezing
On the Counter: Keep frosted sugar cookies in an airtight container at room temperature for 3-4 days. Place parchment paper between the layers to keep them from sticking together.
In the Freezer: Place the cookies in a single layer on a sheet pan and freeze for one hour. Transfer them to a freezer-safe bag and store in the freezer for 1 to 2 months. Allow them to come to room temperature before serving.
Make Ahead: Cover the bowl with plastic wrap and refrigerate for up to 3 days. You may need to set it out ahead of time so it is a little easier to scoop.
BruCrew Tips
- Always use the spoon and fluff method or a digital scale to measure flour accurately, and avoid dense baked goods.
- Sift dry ingredients into the bowl to separate any lumps.
- Chill the dough before baking to keep the cookies from spreading too much.
- Use a medium cookie scoop to keep all the dough balls the same size. This also avoids warming up the dough with your hands.
- Don't bake more than nine at a time, so they have plenty of room to bake and spread. Keep the remaining dough balls in the fridge during this time.
- Allow the treats to cool completely before decorating to prevent the icing from melting.
- Use gel food colors to tint the frosting. These will give you a more vibrant color and also will not thin the frosting.
Variations
- Roll the dough balls in sanding sugar if you prefer not to use frosting.
- Use a piping bag to swirl the frosting on top of the cookies. However, this method requires more frosting, so double the recipe.
- Add two colors of frosting to one bag for a swirled buttercream effect.
- Decorate with edible glitter, candy eyeballs, or themed sprinkles to make the cookies stand out.
- Add a taste of fall to the dough by adding cinnamon, nutmeg, or pumpkin pie spice.
- Try different toppings such as chocolate frosting or lemon buttercream.
More Easy Halloween Recipes
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Frosted Halloween Sugar Cookies
Frosted Halloween Sugar Cookies are a sweet and festive treat for the spooky season. Soft melt-in-your-mouth cookies topped with colorful buttercream and sprinkles make them extra fun!
Ingredients
For the Sugar Cookies
- ¾ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups cake flour, sifted
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon table salt
- 1 tablespoon cornstarch
For the Buttercream Frosting
- ½ cup unsalted butter, room temperature
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 ¼ cups powdered sugar
- Orange and purple gel coloring
- Sprinkles
Instructions
- Beat butter and sugars in a large mixing bowl until creamy. Add egg, sour cream, and extracts. Mix again.
- Sift cake flour, baking powder, baking soda, salt, and corn starch into wet ingredients with a fine wire mesh strainer. Mix dry ingredients in gently.
- Cover and refrigerate cookie dough for 1 hour.
- Preheat oven to 350°F. Line a sheet pan with a Silpat or parchment paper.
- Use a medium cookie scoop to make 18 dough mounds. Roll each one into a ball and place on sheet pan. Press each one down slightly with palm of your hand.
- Bake 10 minutes. Remove from oven and let rest on hot pan for 2-3 minutes, then gently move to a sheet of wax paper to cool completely.
- Beat frosting ingredients in a bowl until light and creamy. Divide frosting into 2 bowls and tint with food coloring, if desired.
- Spread frosting on cookies and top with sprinkles.
- Store cookies airtight at room temperature for 3-4 days.
Notes
- Always use the spoon and fluff method or a digital scale to measure flour accurately, and avoid dense baked goods.
- Sift dry ingredients into the bowl to separate any lumps.
- Chill the dough before baking to keep the cookies from spreading too much.
- Use a medium cookie scoop to keep all the dough balls the same size. This also avoids warming up the dough with your hands.
- Don't bake more than nine at a time, so they have plenty of room to bake and spread. Keep the remaining dough balls in the fridge during this time.
- Allow the treats to cool completely before decorating to prevent the icing from melting.
- Use gel food colors to tint the frosting. These will give you a more vibrant color and not thin the frosting.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 277Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 197mgCarbohydrates: 36gFiber: 0gSugar: 22gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Ann says
Hi Jocelyn. I've seen so many Lofthouse copycat recipes and have never tried one. I've decided to try your recipe. I don't have any sour cream. Can I substitute 2 tbsp cream cheese?
Jocelyn says
Hi, Ann. I'm excited you are trying this recipe. Do you have Greek yogurt? That will work as a replacement too. If you don't, soften the cream cheese and thin it with a little milk until it is the consistency of sour cream. I hope you enjoy the cookies.
Ann says
Hi Jocelyn. I made these cookies yesterday and used sour cream instead of the cream cheese. I have to admit I was a little concerned about the cookie being cake like. I didn't think my teen aged grandchildren or I would like it. Well, they were a big hit with everyone. The cookies came out exactly like the picture and were gone the same day. The only change I made was to roll them in sanding sugar. The grandchildren are not to keen about frosting. Thanks for such a great recipe. This definitely is a keeper and worthy of a 10 star rating!!!