Easy Halloween Sugar Cookies with Buttercream Frosting

Oct 2

originally published October 2, 2020; updated September 2025

Jump to Recipe

Baking always feels a little extra magical when the seasons shift, doesn’t it? Around here, the minute October rolls in, I’m pulling out my festive cookie cutters. I love the kids baking with me in the kitchen this time of year, I also love knowing we’ve finally landed on a sugar cookie recipe that actually works: sturdy enough for cutouts, soft enough to bite into, and not so sweet that the frosting on top feels like too much.

It took me years of trial and error to get here. I first tried a version from Girl Meets Farm that was close to what I wanted, but the batch was way too small (about 8 cookies). With how quickly cookies disappear in our house, that just wasn’t going to cut it! So, I doubled it, swapped a few things around, and created this version that makes plenty for a cookie-decorating afternoon.

Grab a Halloween Freebie!

Why We Love This Recipe

Perfect texture for decorating – These are a little shortbread-like: buttery, thick, and soft but still sturdy enough to hold their shape.
No long chill time – Just a quick 10 minutes in the fridge if your kitchen runs warm, then you’re ready to roll and cut.
Made for families – The yield is about 16–20 cookies with a medium cutter—plenty to decorate, share, and sneak a few bites in the process.
Seasonal fun – Swap your cookie cutters for any holiday, but we especially love making spooky Halloween shapes topped with naturally dyed buttercream and googly eyes.

A Few Homemaking Tips

Keep the dough cool: I roll out one portion at a time and leave the rest chilling in the fridge. It makes the dough much easier to handle.
Baking essentials: Parchment paper is a must for easy cleanup (and no stuck cookies). I’ll link my favorite baking sheets and cookie cutters below.
Decorating made simple: You don’t need fancy piping bags—spoons, butter knives, or even zip bags snipped at the corner work great. Kids especially love spreading the frosting thick and piling on the sprinkles!

EASY HALLOWEEN SUGAR COOKIES

These thick, buttery sugar cookies are the perfect mix of sugar cookie and shortbread—soft, sturdy, and made for decorating.

Yields: About 16–20 cookies (medium cutter)
Chill Time: Optional, ~10 minutes
Bake Time: 10–13 minutes

Ingredients

2 ½ cups All-Purpose Flour
1 ⅓ cups Almond Flour (we love Bob’s Red Mill super-fine or Kirkland-Costco Brand)
1 tsp Baking Powder
1 cup (2 sticks) Salted Butter, softened
⅔ cup Granulated Sugar
⅔ cup Powdered Sugar
2 Eggs
2 tsp Vanilla Extract

directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, beat softened butter, granulated sugar, and powdered sugar until smooth and creamy.
Add eggs and vanilla, mixing until fully combined.
Mix in almond flour and baking powder, then gradually add all-purpose flour (half at a time).
Lightly flour your countertop or board. Roll dough into a large ball and divide into quarters.
(Optional Chill) If your kitchen is warm, place unused dough portions in the fridge while rolling one quarter at a time.
Roll out to about ¼ inch thickness. Cut into shapes with Halloween cookie cutters.
Transfer to parchment-lined baking sheet.
Bake 10–13 minutes, depending on cookie size.
Cool at least 5 minutes before decorating.