Last updated on August 25th, 2025 at 08:59 pm
If you’re looking for soft, bakery-style sugar cookies to dress up for spooky season, these Buttercream Frosted Halloween Cookies are just the treat. They’re super soft, easy to make, and perfect for decorating with colorful frosting and festive sprinkles.
I love that these come together with simple pantry ingredients. The best part? That thick swirl of creamy buttercream on top! It’s easy to tint in any Halloween color scheme you love—orange, purple, green, black, or even a ghostly white.
Let’s make the most of spooky season with one of my favorite easy Halloween desserts.
Ingredients for Buttercream Frosted Halloween Cookies
For the cookies:
- 2 ¾ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon sour cream (or plain Greek yogurt)
- 2 teaspoons vanilla extract
For the buttercream frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1–2 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
- Halloween sprinkles for decorating
This makes enough for a moderate layer of frosting on each cookie. If you like a thicker swirl of buttercream (like I do!), consider making 1.5x the frosting recipe to be safe. You can also add up to ½ cup more powdered sugar for a slightly stiffer or sweeter frosting, if desired.
How to Make Buttercream Frosted Halloween Cookies
Step 1: Make the cookie dough
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes. Add the egg, sour cream, and vanilla, and mix until fully combined.
Gradually add in the dry ingredients and mix just until the dough comes together. It should be soft but not sticky.
Step 2: Chill the dough
Cover and chill the dough in the fridge for at least 1 hour. This helps the cookies hold their shape and bake up nice and thick.
Step 3: Bake
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop about 1.5 tablespoons of dough per cookie using a medium cookie scoop. Roll into balls and slightly flatten with your palm. Bake for 9–11 minutes, until the edges are set and the tops look matte and dry. Don’t overbake! Let the cookies cool completely before frosting.
Step 4: Make the frosting
In a large bowl, beat the butter until creamy and smooth. Add the powdered sugar, cream or milk, vanilla, and salt. Beat until light and fluffy, about 2–3 minutes.
If you like, tint the frosting with Halloween colors like orange, purple, green, or black. Spoon the frosting into a piping bag with no tip and pipe it onto the cooled cookies. Or, simply spread it with a butter knife. Finish with Halloween sprinkles.
Pro Tips
- These cookies taste even better the next day once the flavors have melded and the cookies have softened further.
- Store frosted cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
- For party platters, try tinting the frosting in a few different Halloween shades and mixing up the sprinkle combos to keep things festive and fun.
- Be sure to chill the dough for at least 1 hour before baking—this helps prevent the cookies from spreading too much and ensures they keep their soft, puffy texture.
FAQs
Can I make these ahead of time?
Yes! These cookies are perfect for making a day or two in advance. In fact, they get even softer after sitting for a few hours.
How do I store these?
These can easily stay in an airtight container at room temperature for 2-3 days. If you don’t eat them all by then, you can store them in the fridge for up to a week. I like to store mine in the fridge and allow them to come back to room temp before eating. Also, if you have to stack them to store them, it helps to stick a piece of parchment paper between the layers.
What kind of food coloring works best?
Gel food coloring gives the most vibrant colors without thinning the frosting, but liquid food coloring works in a pinch too—just start with a few drops at a time.
Can I freeze these cookies?
Yes! You can freeze the unfrosted cookies in an airtight container for up to 2 months. Just thaw, frost, and decorate when ready to serve. You can freeze them frosted, but keep in mind the frosting and sprinkles may turn a bit goopy or mushy after thawing.
These Buttercream Frosted Halloween Cookies are soft, sweet, and full of festive flair. They’re the perfect addition to any Halloween dessert table and so much fun to decorate. Whether you’re making them for a party, bake sale, or cozy night in, they’re sure to be a hit. Add them to your list of easy Halloween desserts and enjoy every last bite!
Buttercream Frosted Halloween Cookies
Ingredients
Cookies
- 2 3/4 cup flour
- 1 Tbsp cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1 Tbsp sour cream or plain Greek yogurt
- 2 tsp vanilla
Buttercream Frosting *(See note below)
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1-2 Tbsp heavy cream or milk
- 1/2 tsp vanilla
- Halloween sprinkles for decorating
Instructions
Make Cookies
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Add the egg, sour cream, and vanilla, and mix until fully combined.
- Gradually add in the dry ingredients and mix just until the dough comes together. It should be soft but not sticky.
- Cover and chill the dough in the fridge for at least 1 hour. This helps the cookies hold their shape and bake up nice and thick.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop about 1.5 tablespoons of dough per cookie using a medium cookie scoop. Roll into balls and slightly flatten with your palm.
- Bake for 9–11 minutes, until the edges are set and the tops look matte and dry. Don’t overbake! Let the cookies cool completely before frosting.
Make Frosting and Decorate
- In a large bowl, beat the butter until creamy and smooth. Add the powdered sugar, cream or milk, vanilla, and salt. Beat until light and fluffy, about 2–3 minutes.
- If you like, tint the frosting with Halloween colors like orange, purple, green, or black.
- Spoon the frosting into a piping bag with no tip and pipe it onto the cooled cookies—or simply spread it with a butter knife.
- Finish with Halloween sprinkles and allow the frosting to set.
- Store in an airtight container. These will last up to 2 days at room temperature or up to a week in the fridge. I prefer to store them in the fridge and then let them come to room temperature for a bit before enjoying.
