Buttercream Frosted Halloween Cookies
These soft and buttery Halloween cookies are topped with rich vanilla buttercream and festive sprinkles. A fun and easy Halloween dessert that’s perfect for parties, bake sales, or a cozy fall baking day.
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.
Notes
*For Frosting: This recipe 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.