Halloween Frosted Cookies
Looking for a quick and easy dessert to bring to your next Halloween party? Well look no further than these Halloween Frosted Cookies! They are soft sugar cookies topped with a simple chocolate buttercream and your favorite festive Halloween sprinkles. And who says you need to stop at Halloween? Switch up the sprinkles and you can serve these cookies any time of year.
Make the Cookie Dough
The base of these cookies is a soft sugar cookie. Follow these steps to make the dough:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat softened butter on medium speed until smooth. Add powdered sugar and mix until light and fluffy.
Add one egg and mix until fully combined. Add vegetable oil, vanilla extract, and almond extract (optional, but adds a little extra flavor to the cookies) and mix again until combined.
Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
Line baking sheets with parchment paper or silicone baking mats. Roll the dough into balls, using heaping tablespoon portions, and place them on the prepared baking sheets at least 2 inches apart.
Bake the Cookies
Bake the cookies at 350°F for 10-12 minutes until the tops just begin to crack. The cookies will still be blonde and will continue to bake on the pan after removed from the oven - do not over bake! You want these cookies to remain soft.
Allow the cookies to cool on the pan for at least 10 minutes before transferring to a wire rack to cool completely.
Make the Chocolate Buttercream Frosting
While the cookies are cooling, make the frosting. In a medium bowl using a handheld or stand mixer fitted with the paddle attachment, beat softened butter on medium speed until light and fluffy. Add powdered sugar a half a cup at a time, mixing until combined in between additions. Then, add cocoa powder, 1 tablespoon of milk or cream (I used chocolate milk that I had on hand!), vanilla extract, and salt and mix until smooth. If frosting is too thick, add an additional tablespoon of milk or cream and mix again to achieve the desired consistency.
Spread the frosting on the tops of the cooled cookies using a knife or offset spatula. Top with your favorite Halloween themed sprinkles.
Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
Halloween Frosted Cookies
Ingredients
- 2 cups all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup powdered sugar
- 1 large egg, room temperature
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1/2 cup unsalted butter, softened to room temperature
- 1 and 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1-2 Tbsp milk or cream
- 1 tsp vanilla extract
- pinch of salt
- Halloween themed sprinkles
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth. Add the powdered sugar and mix until light and fluffy.
- Add the egg and mix until fully combined. Add the oil, vanilla extract, and almond extract (if using) and mix again until combined.
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
- Using heaping tablespoon sized portions, roll the dough into balls and place them on the prepared baking sheets at least 2 inches apart.
- Bake the cookies for 10-12 minutes until they just begin to crack. Allow them to cool on the baking pan for at least 10 minutes before moving to a wire rack to cool completely.
- In a medium bowl using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until light and fluffy.
- Add the powdered sugar a half a cup at a time, mixing until combined in between additions.
- Add the cocoa powder, 1 tablespoon of milk or cream, vanilla extract, and salt and mix until smooth. If frosting is too thick, add an additional tablespoon of milk or cream and mix again to achieve the desired consistency.
- Spread the frosting over the tops of the cooled cookies using a knife or offset spatula. Top with Halloween sprinkles.
Notes
Storage Instructions: Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
