Mouth-watering Halloween sugar cookies with homemade frosting? Yes, please!
Get ready for THE BEST sugar cookies you’ll ever taste! I LOVE this recipe. Every time we make these we get tons of compliments and we’ve been using this recipe for several years now.
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A little backstory – my husband’s grandma loved cookbooks and had tons of them. When she moved out of her house and into an apartment, she had to downsize and in the process, I was blessed with some of her cookbooks.
The Taste of Home Christmas book from 2009 has some of the best recipes in it – we use several of them and not just around Christmas.
But this cookie recipe is a gem. It’s just the right amount of sweet with a crisp outside and soft center. It was originally titled “Decorated Christmas Cutout Cookies”, but we’ve used the recipe for other holidays like Easter, and this weekend we used it to make Halloween cookies!
The buttercream frosting recipe is mine, adapted over time as we’ve continued to make these cookies. You can also use canned frosting if you don’t want to make it.
And, of course, you need sprinkles! I like the assorted ones that come in one compact jar. Sometimes we use food coloring to tint the frosting, as well.
There are so many fun options out there for cookie cutters. I purchased these so they would be easy for my kids to grasp when they were smaller. Plus, they’re super cute!
Tip: If you use a KitchenAid mixer you need this shield attachment (see above photo)! It makes dumping ingredients into the mixer so much easier and eliminates the mess!
So enough of the chit chat, on to the recipe!
Sugar Cutout Cookies with Homemade Frosting
The perfect sugar cookie for any occasion! (Originally titled Decorated Christmas Cutout Cookies)
- 3/4 cup butter, softened
- 1 cup sugar
- 1 tsp vanilla
- 2 eggs
- 2-3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
For frosting: 1 stick chilled butter, 2 cups powdered sugar, 1 tsp vanilla, 2 TBSP milk
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, and salt; gradually add to creamed mixture until mixed well. Refrigerate for 1 hour or until firm.
On a lightly floured surface, roll out dough to 1/4 in. thickness. Cut out with cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets.
Bake at 375 for 8-10 minutes or until lightly brown. Cool completely on wire racks.
Beat chilled butter until creamy. Mix in vanilla and milk. Slowly add in powdered sugar and continue to mix until creamy.
Tip: Using chilled butter instead of softened makes the frosting stiffer, which is perfect for sugar cookies!
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