They may not be spooky, but these orange and black Halloween Sugar Cookies will still be a true treat to have on our scariest holiday.
Trick or treat? I’ll take a treat any time, and when our favorite spooky holiday rolls around, you can be sure I’ll be treating myself and my family to these Halloween sugar cookies.
If you’re a sugar cookie lover (and, really, who isn’t?), you’re going to love this Halloween version. With their unmistakable Halloween colors, these slice-and-bake cookies are so delicious—perfectly sweet and buttery with the most wonderful vanilla flavor. There’s no need for frosting or additional decorations of any kind because the vibrant orange and black pinwheels come out of the oven ready to be served at any kind of Halloween festivity.
Sometimes there is a recipe whose result makes me look like a professional baker, and Halloween sugar cookies is definitely one of those. This is a straightforward, standard sugar cookie recipe, but the process of laying the orange dough on top of the black, rolling it into a log, and then—after some chill time—slicing them into rounds results in cookies so perfect you may have to convince people you didn’t buy them at a bakery. And because the log does have to chill for a few hours before slicing and baking, you can make the dough ahead of time.
Sometimes I like to sprinkle them with a bit of Vanilla Sugar while they’re still warm from the oven, just to add more delicious vanilla and a bit of a crunch. I usually make a batch about a week before Halloween, so we can snack on them in anticipation of the holiday.
What is food coloring gel?
Food coloring gel is a concentrated, thick, gel-like product made primarily from water, either glycerin, corn syrup, or xanthan gum, and coloring agents. It provides rich, intense color to whatever it’s added to, including the dough for these Halloween sugar cookies. The choice to use food coloring gel as opposed to food coloring has to do with the fact that its thickness won’t alter the dough’s texture the way liquid food coloring can. And here’s a pro tip: a little bit of gel food coloring goes a long way!
How do I store leftovers?
Cooled Halloween sugar cookies can be stored in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, and in the freezer for up to 3 months.
Serving suggestions
We throw a Halloween-themed dinner every year before it’s time for the kids to go trick-or-treating. I’m pretty famous in my friend group now for this menu, and it never disappoints. We start with Mummy Dogs and some Halloween-colored sides, like Sweet Potato Fries and Black Bean Dip served with chips and Air-Fryer Baby Carrots. Then it’s on to the dessert buffet, starring Halloween sugar cookies, Spooky Witch Finger Cookies, Candy Corn Halloween Parfaits, and individual cups filled with scoops of Dark Chocolate Ice Cream topped with The Best Chocolate Sauce Ever and dollops of Pumpkin Whipped Cream. Spooktacular!
Halloween Sugar Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1 pinch kosher salt
- Food coloring gel orange and black
Instructions
- Blend butter and sugar until fluffy in a large mixing bowl. Gradually add eggs and vanilla to the creamed mixture and blend well.
- In a separate bowl, mix together the flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, blending after each addition until a dough forms.
- Divide the dough in half, adding orange food coloring gel to one half and black to the other, kneading each until the color is even. Chill the dough for 1 hour.
- Roll out each colored dough separately between pieces of parchment to about 1/4-inch thickness (9×15 rectangles).
- Stack the orange dough on top of the black. Carefully roll the dough into a log, wrap it in plastic, and chill for 1-2 hours until firm.
- Preheat the oven to 350°F. Slice the cookie dough log into 1/4-inch to 1/2-inch thick cookies.
- Place cookies on parchment-lined baking sheets and bake for 10 minutes or until set.
- Remove from the oven, allow to cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
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