halloween cookies with black frosting and different types of sprinkles on baking sheet on black background

These frosted halloween sugar cookies are so soft with the perfect amount of chewy texture – they are just like lofthouse cookies! Use black frosting and 3 kinds of sprinkles to make spooky cookies! No chilling of the dough needed and no cookie cutters required.

Halloween Sprinkles

Use 3 different kinds of sprinkles to make easy halloween sugar cookies! I used..

These halloween inspired lofthouse cookies revival pillsbury halloween cookies! 

orange nonpareils, candy eye ball sprinkles, and skeleton and bones sprinkles on black background

How To Make Soft Sugar Cookies

Our secret to super soft sugar cookies is cornstarch! Cornstarch gives the cookies an ultra soft texture because it makes the crumb more delicate. Adding cornstarch also helps keep the cookies from browning so you get that beautiful classic lofthouse style cookie! 

collage unbaked sugar cookie dough balls and baked sugar cookies on baking sheet
  1. In a mixing bowl combine the flour, cornstarch, baking powder and salt. 
  2. In a larger mixing bowl, combine the butter and sugar.  Add in the egg, vanilla extract and almond extract. 
  3. Gradually add in the dry ingredients, the dough will be crumbly. Transition to using a spatula and work the dough together. 
  4. Use a cookie scoop to form balls. Place the cookies 2-3 inches apart on a silicone lined baking sheet, flatten them with your palm and bake. 
  5. Allow the cookies to cool completely before frosting.
halloween sugar cookies stacked on a metal plate with bite removed from top cookie

Baking Time Suggestions

For the cookies in the photos, the dough balls were about 3 heaping tablespoons, so that’s a large cookie! I baked those for 13-15 minutes. 

If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.

Total Time Required

  • 10 minutes to make the cookie dough and roll into balls
  • 13-15 minutes to bake the cookies
  • 20 minutes to cool the cookies
  • 10 minutes to make frosting and frost the cookies

How to Make Black Frosting

Getting frosting to be jet black can be difficult. Here are two tips..

Use black gel food coloring

Make the frosting 24 hours in advance and let it sit, covered on the counter. The color will actually become darker as it sits, resulting in a deeper black. 

halloween sugar cookies with black frosting and various sprinkles on white plate on black background

How to Store Cookies

Store cookies in an airtight container on the counter for up to 5 days. Be sure to store the cookies in a single layer until the frosting sets. Once the frosting sets, you can stack the cookies. 

How to Freeze Unfrosted Sugar Cookies

Make sure the cookies are completely cool before freezing. Place the cookies on a baking sheet and “flash freeze” in the freeze for about 30 minutes. Wrap 4-5 cookies together in plastic wrap. Place the bundles inside a freezer bag. 

To thaw: place the bag in the fridge overnight. Frost once the cookies are thawed. 

How to Make Gluten Free Sugar Cookies

I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.

halloween sugar cookies with black frosting and skeleton sprinkles on a metal plate

How to Properly Measure Flour

  • Fluff the flour with a fork
  • Use a spoon to scoop the flour into the measuring cup
  • Use a butter knife to level the measuring cup

Sticking the measuring cup straight into the bag of flour will result in too much flour to be packed into the cup, which can result in dry cookies.

More Halloween Desserts

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Frosted Halloween Sugar Cookies

Frosted Halloween Sugar Cookies

Yield: 13-15 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 55 minutes

These frosted halloween sugar cookies are so soft with the perfect amount of chewy texture - they are just like lofthouse cookies! Use black frosting and 3 kinds of sprinkles to make spooky cookies! No chilling of the dough needed and no cookie cutters required.

Ingredients

  • 2 & 1/4 cups all purpose flour
  • 1/2 tsp cornstarch
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract

FROSTING

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 & 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tsp milk or heavy cream (if needed)
  • Black gel food coloring (I used Wilton brand)
  • Sprinkles: orange nonpareils, skeleton bones & candy eye balls

Instructions

  1. Preheat the oven to 350º F. Line a baking sheet with a silicone mat or parchment paper. 
  2. In a mixing bowl combine the flour, cornstarch, baking powder and salt. Set aside.
  3. In a larger mixing bowl, combine the butter and sugar. Beat with an electric mixer on low for 1 minute, until smooth and fluffy. 
  4. Add in the egg, vanilla extract and almond extract, beat for 20 seconds.
  5. Gradually add in the dry ingredients, mixing on low for 1 minute. The dough will be crumbly. Transition to using a spatula and work the dough together. 
  6. Use a cookie scoop to form balls. My dough balls were about 2.5-3 tbsp, so that’s a large cookie. Place the cookies 2-3 inches apart on a silicone lined baking sheet, flatten them with your palm and bake for 13-15 minutes. Be sure to adjust the baking time for smaller cookies - I’d suggest 10-12 minutes.
  7. Allow the cookies to cool completely before frosting.

FROSTING


TIP: Make the frosting 24 hours in advance and let it sit, covered on the counter. The color will actually become darker as it sits, resulting in a deeper black. 

  1. In a mixing bowl, beat the butter, powdered sugar, and vanilla extract using an electric mixer until fluffy, 1-2 minutes.
  2. Add black gel food coloring, mix until combined.
  3. Spread frosting on the cookies. Add sprinkles.