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Soft Halloween Sugar Cookies

5 from 24 votes

Ingredients
  

Cookies

  • 3/4 cup unsalted butter softened to room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder

Icing

  • 1 cup confectioners sugar
  • 2 teaspoons milk
  • 2 teaspoons light corn syrup
  • 1/4 teaspoon almond extract
  • assorted food coloring

Instructions
 

Cookies

  • In a large bowl using a mixer, beat the butter until creamed and smooth (about 1 minute).
  • Add the sugar and beat on high speed until light and fluffy (about 3 or 4 minutes).
  • Add the egg, vanilla, and almond extract and beat on high until fully combined (about 2 minutes).
  • Whisk the flour and baking powder together in a medium bowl.
  • Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined.
  • Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tbsp more flour until it is a better consistency for rolling.
  • Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 1 day. Chilling is mandatory.
  • Once chilled, preheat oven to 350F degrees.
  • Line 2-3 large baking sheets with parchment paper or a silicone baking mat.
  • The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes.
  • Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
  • Bake for 8-11 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. My cookies took 9 minutes.
  • Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. I always let mine cool overnight, just to be sure.
  • Make the icing and decorate the cooled cookies however you'd like.
  • Once the icing has set, these cookies are great for gifts, sending, or munching on right away.

Icing

  • In a small bowl, stir together confectioners' sugar and milk until smooth.
  • Beat in corn syrup and almond extract until icing is smooth and glossy.
  • If icing is too thick, add more corn syrup.
  • Divide into separate bowls, and add food coloring to each.
  • Dip cookies, or paint them with a brush.
Tried this recipe?Let us know how it was!