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I love baking and decorating sugar cookies this time of year! They are so festive and look so pretty with the smooth, matte finish of the royal icing. This year our school is having a harvest party after school today and one of the coordinators asked if I would be willing to make 100 sugar cookie cutouts for the students to decorate with icing and sprinkles. Of course I said yes! So I wouldn’t have to make 100 cookies in one night, I spread it out over two days. My kitchen was literally bursting with cookies! I warned my husband not touch all the cutouts in the kitchen, a hard request especially when they looked so yummy! 🙂 As I was making all these cookies it just seemed wrong not to decorate at least some of them. So I made a separate batch and baked and decorated some for my coworkers. It’s almost time for Halloween! What will you be baking?
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Halloween Sugar Cookies
- Prepare dough and shape into a disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour.
- Line baking sheets with parchment paper. Remove dough from refrigerator onto a lightly floured surface. Let dough sit at room temperature for 10 minutes.
- With a rolling pin, roll the dough out to 1/4-inch thickness. Use a cookie cutter to cut out cookies, placing on prepared baking sheet.
- Place baking sheet with cookies on them in the refrigerator for at least 15 minutes before baking.
- Preheat the oven to 375 degrees F.
- Bake cookies for 8-9 minutes until edges are just ready to turn the slightest bit light brown.
- Cool on a wire rack
- Once cookies are cooled, decorate as desired.
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Source: adapted from Soft and Chewy Sugar Cookies