Halloween Cookies {Butter/Sugar Cookie Recipe}


I have SO much to share with you guys this week……..hope you don’t get sick of hearing from me! haha

First up……….I made cookies last week!! Halloween Cookies!  I realized I had not made cookies since Father’s Day.

Halloween Vanilla Almond Butter Cookies

I had a family that I wanted to send a thank you to…….and what better way than with cookies!! (I’ll explain all of that in another post!)

I’ve always used Royal Icing on my cookies.  But, after I saw Shelly’s video tutorial Covering a Cookie with Fondant on University of Cookie, I knew I wanted to try that!

I have to tell you………I LOVED how easy it was and how pretty it made my cookies look!!

I still like the taste of Royal Icing better, but it’s nice to have this option for something quick.

I covered some in fondant and others in royal icing.

Can you tell which ones are covered in fondant?

I’ve also tweaked my butter cookie recipe a bit, here’s what I’m currently using:

Vanilla Almond Butter Sugar Cookies

Yield: 30-35 large cookies or 60 smaller cookies

Vanilla Almond Butter Sugar Cookies


  • 6 Cups Unbleached Flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 Cup butter (NOT margarine – I use salted butter)
  • 1-1/2 Cup C&H sugar
  • 2 eggs
  • 4 Tbsp milk
  • 3 tsp vanilla
  • 1/2 tsp pure almond extract


  1. Combine flour, backing powder and salt and set aside.
  2. Cream sugar and butter, then add eggs and extracts.
  3. Slowly add the flour mixture and beat until combined.
  4. Roll out and cut (see my video tutorial for Rolling Cookie Dough)
  5. Bake in preheated oven at 350° for 10-12 mins
  6. Decorate with royal icing or fondant.


*Cookie tips:

I used Satin Ice Rolled Fondant – White – Vanilla

Cookie cutters from Sweet Baking Supply, and some I had

I recently started using CK Meringue Powder for my Royal Icing and I’m getting much better results.

Best result with Americolor Solft Gel Food Paste for coloring

I couldn’t BELIEVE how much easier all this was with my Kitchenaid Mixer that I got with my Swagbucks!

Find TONS of GREAT tips at University of Cookie and Bake at 350

*some of those are affiliate links, but they are all items I do use.


Do you bake Halloween cookies?

you may also enjoy my

Christmas Cookies

Valentines Day Cookies

Easter Cookies

Father’s Day Cookies

Smiley Face Cookies

Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam, Mouth Watering Mondays and Tuesdays at the TableFoodie Friday, Friday Food, Weekend Wrap Up Party, Sweet Shot Saturday , Silhouette Party, Made by You Monday

more by Cheryl »

Cheryl Sousan

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog,, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+


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  2. I’m assuming it would be fine to use regular sugar for the cookies? I don’t have any cane sugar on hand…

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  12. I was hoping you could tell me where you sourced your cookie cutters from? Are they available online??? I live in Australia & would love a set to create some beautiful looking cookies, such as yours, this Halloween. Meg.

  13. These turned out great! I think that recipe sounds amazing!!! I hope you will stop by and link this up to my Wickedly Creative Halloween Ideas Party if you haven’t already.

  14. Holy cow…those are beautiful! Pinning this! Thanks for sharing!

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  16. Love this recipe!

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  19. I was looking online for fondant topped cookies and found your website. I absolutely love your tutorial on rolling cookie dough and then chilling it. I despise making cut out cookies, but with your tutorial has changed my mind. I have now made them twice and they were gobbled up so quickly.

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  27. I will have to try these. I have a different recipe that I have used for years. Always wanting to find different ones to try. Thanks for sharing. And the icing tips as well. I use a glaze but need something different to use for different reasons. Thanks again

  28. Just wondering when you added the 4T of milk into the batter that is listed in the recipe ingredients?


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