Halloween Cake Character Cookies Recipe
This Halloween cake character cookies Recipe is perfect for Halloween. Fall is a great time to indulge in some spooky and delicious treats.
These cookies are fun to decorate, as well as taste great, and are a unique alternative to the classic chocolate chip cookie.
Leave behind the every day Oreo cookies, and Halloween chocolates and make cookies that are bound to give your guests a scare.
Your Favorite Halloween Characters
Not only is this a delicious Halloween treat, but it is also a great activity to do with children. Halloween cookie decorating is a perfect way to celebrate Halloween with the whole family.
Whether you’re looking for a Halloween dessert to bring to a party or a fun activity for the family, these cookies are a perfect choice.
SO step away from the slice and bake Halloween cookies and get the scoop here on the best Halloween cookie recipes and your favorite Halloween monster cookie decorations.
The Halloween Sugar Cookie Recipe
Homemade sugar cookies are perfect for this Halloween recipe. These cookies are made for decorating with icing due to their solid nature and ability to hold their shape when baked.
They are the best option to get that spooky monster we are creating.
Ingredients:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- Food coloring (orange, green, purple, black)
Instructions
Preparation:
- The sugar cookie dough will need to chill for at least 1 hour before baking
- Preheat the oven to 350°F (175°C)
Baking:
- In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the chilled dough on a floured surface to about ¼-inch thickness.
- Use a triangle cookie cutter to cut out shapes and transfer them to the prepared baking sheets.
- Bake for 8-10 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely before decorating.
Nutritional Information:
Please note that the following nutritional information is approximate and can vary based on the size of your cookies and decorations:
- Serving Size: 1 cookie
- Calories: 100-150
- Total Fat: 5-7g
- Saturated Fat: 3-4g
- Cholesterol: 20-30mg
- Sodium: 40-60mg
- Total Carbohydrates: 15-20g
- Sugars: 8-12g
- Protein: 1-2g
Gluten-Free Pumpkin Sugar Cookies
Halloween pumpkin sugar cookies are the perfect alternative for someone who may have a gluten allergy. With an added plus of the pumpkin spice cookie flavor making them great for Halloween.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Preparation:
- The cookie dough will need to chill for at least 1 hour before baking
- Preheat the oven to 350°F (175°C)
Baking:
- In a bowl, whisk together the gluten-free flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In another bowl, cream together the softened butter and granulated sugar until well combined.
- Beat in the pumpkin puree, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Chill the dough in the refrigerator for about 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the chilled dough on a floured surface to about ¼-inch thickness.
- Use triangle cookie cutters to cut out shapes and transfer them to the baking sheets.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove the cookies and allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
Nutritional Information:
Again, please remember that the following nutritional information is an estimate and can vary:
- Serving Size: 1 cookie
- Calories: 80-100
- Total Fat: 3.5-5g
- Saturated Fat: 2-3g
- Cholesterol: 15-25mg
- Sodium: 40-60mg
- Total Carbohydrates: 12-15g
- Sugars: 6-8g
- Protein: 1-2g
Cookie Decorating
Once the cookies are completely cooled (Cookies take around 15 minutes to cool), it’s time to let your Halloween cookie-decorating skills run wild!
Use the assorted food coloring, icing, and decorating gel to bring your Halloween characters to life.
Whether you want Pumpkin cookies, Frankenstein cookies, or Mummy cookies, the possibilities are endless!
Icing Ingredients:
- Assorted food coloring
- White icing
- decorating gel
Easy Halloween Cookie Designs
For a fun and festive Halloween, try some adorable Halloween monster faces on each cookie. It’s a perfect excuse to bring out a clear cookie jar and show off these decadent cookies.
Frankenstein Cookies:
For Frankenstein cookies, take the cut out sugar cookies and use green icing to cover the top.
You can use black decorating gel to create the hair, mouth, and stitches. Lastly, add candy eyeballs right below the hair.
Pumpkin Cookies:
To make pumpkin cookies, After baking and cooling the cookies, cover them with orange icing. You can add eyes and mouth using black or yellow icing.
Mummy Cookies:
Once baked and cooled, decorate the cookies with white icing. Use black decorating gel to draw a thick line for the eyes. Add candy eyes in the black space for a spooky effect.
More Monster Cookie options:
There is an endless number of ways to decorate cookies for Halloween, the few above are some of our favorites. Here are a few more characters and decorated Halloween cookies we like;
- Ghost Cookies
- Skull Cookies
- Bat Cookies
- Candy Corn Cookies
- Spider Cookies
- Spider Web Cookies
- Dracula Cookies
- Wife of Frankenstein
- Black Cat Cookies
- Witch Hat Cookies
- Witch Finger Cookies
Tip & Variations
There are many different variations you can choose for the Halloween Cake Character Cookies Recipe other than the two provided.
Whether you want to stick with the sugar cookies or switch to a different kind the choice is yours.
Here are a few cookie variations we think will work well with this recipe;
Chocolate Cookies
These are a good choice if you are looking for a dark cookie to contrast with the light flavor of the icing. It is also a great option due to the dark color, giving it a spooky look.
Oatmeal Cookie Base
Oatmeal cookies are another great gluten-free cookie option if the pumpkin flavor isn’t for you, with an added plus that they are super easy to make.
Peanut Butter Cookies
Peanut Butter Cookies are perfect for adding a pop of savory flavor to your Halloween dish.
Shortbread Cookies
Shortbread cookies are a similar alternative to the classic sugar cookie. They are easily found in the grocery store and can even be bought in the triangle shape you are looking for.
Slice and Bake Cookies
Store-bought slice-and-bake cookies are a super easy alternative to making your own sugar cookies. These are great to use when you are in a pinch and don’t have the time to home-make your own.
My experience making the Halloween Cookie Recipe
I made this cute Halloween Cake Character Cookies Recipe last year for a few Halloween parties.
The easiest way to succeed at the monster faces is to decorate the cookies using a toothpick and a small tip piping bag.
I served my cookies on a spooky Halloween platter and surrounded them with leftover Halloween candy and Halloween sprinkles.
The cookies made for a great fall activity followed by some spooky movies!
Overall, this is my favorite Halloween cookie recipe. It is fun, and an easy way to bring the whole family together.
Without a doubt, these cookies get the job done on any Halloween occasion. So give it a shot and leave a comment or share a picture of your monster Halloween cookies with us!
Halloween Cake Character Cookies
Halloween cake character cookies are perfect for Halloween. Fall is a great time to indulge in some spooky and delicious treats.
Ingredients
Sugar Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- Food coloring (orange, green, purple, black)
Gluten-Free Cookies:
- 2 cups gluten-free all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the chilled dough on a floured surface to about ¼-inch thickness.
- Use a triangle cookie cutter to cut out shapes and transfer them to the prepared baking sheets.
- Bake for 8-10 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely before decorating.
For gluten-free:
- In a bowl, whisk together the gluten-free flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In another bowl, cream together the softened butter and granulated sugar until well combined.
- Beat in the pumpkin puree, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Chill the dough in the refrigerator for about 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the chilled dough on a floured surface to about ¼-inch thickness.
- Use triangle cookie cutters to cut out shapes and transfer them to the baking sheets.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove the cookies and allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
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