Halloween Sugar Cookies

Halloween kicks off the unofficial sugar cookie season. It’s true! Halloween sugar cookies are likely the first batch you’ve made since Easter. I’m right aren’t I?

Maybe you’re the mom that is happy as a clam to fire up the oven to bust out a batch of July 4th sugar cookies. But I’m not. I’m the mom that’s going to snip off the top of the Otter Pop and call it a day.

But something magical happens when the weather gets cooler and the days get shorter—it means that it’s time to start considering warm and hearty meals and afternoons spent in a warm kitchen making memories and baked goods.

Yes, while I’m firmly Team Popsicle all summer long, I’m also Nostalgia Mom during the holidays—always looking for ways to create some seasonal traditions for my kiddos.

This Halloween Sugar Cookie recipe comes from April’s kitchen and is a HUGE hit. The cookies are foolproof and aren’t too sweet, so they are PERFECT for generous coat of buttercream frosting and sprinkles.

So break out your Halloween cookie cutters—we’re partial to bats, ghosts, and pumpkins—stock up on sprinkles and candies, and go wild! Tis the season, after all.

Halloween Sugar Cookies Recipe

1 cup butter

1 cup sugar

2 eggs

1 cup sour cream

1 tsp vanilla

1/2 tsp baking soda

4 tsp baking powder

5 1/2 cups flour

1/2 tsp salt

Halloween Sugar Cookie Recipe Instructions

Cream the butter and sugar, adding the eggs one at a time. Add the remaining ingredients until well blended. Wrap dough in plastic wrap and refrigerate for at least 1 hour (or overnight). Roll out and cut into shapes. Bake at 350°F for 8-10 minutes (depending on thickness). Makes 4 dozen small cookies.

Halloween Sugar Cookies with Black Cocoa Variation

Want to try a dark yet still sweet variation? Try replacing a ½ cup of flour with ½ cup of black cocoa to add an extra spooky twist to this Halloween sugar cookie recipe.

We’re thrilled to share these two Halloween sugar cookie recipes. Adding black cocoa powder to this recipe is one of our favorite variations.

Don’t worry about doing anything different. Simply add the black cocoa powder where you would originally add the ½ cup of flour. Bada bing. Bada boom.