halloween cookies

These Vampire Teeth Cookies are a spooky treat you can really (ahem) sink your teeth into. Super cute and easy to make!

Vampire Teeth Cookies

chocolate chip cookie dough

marshmallows

almonds

Preheat oven to 350°F. Divide dough into 12 sections and roll each section into a large ball.

Bake cookies on a baking sheet according to package instructions (about 12 minutes) and cool completely.

Cut each cookie in half. With the wrong sides of the cookie facing up, squeeze a strip of icing around the inside of each cookie half.

Line the icing on one cookie half with mini marshmallows (the round part of the cookie will form the teeth, but add a few marshmallows along the flat edge also so that the vampire teeth mouths stay level.

Place the other half of the cookie on top of the marshmallows to form the mouth and teeth.

Working quickly, before the icing dries to the touch, place a slivered almond to the outsides of the two front teeth to make fangs.

Continue to make your vampire teeth creations with the remaining cookies.

Halloween Chocolate Sugar Cookies are classic soft cut out sugar cookies made with cocoa powder and decorated with easy sugar icing!

Halloween Chocolate Sugar Cookies

unsalted butter (room temperature)

sugar

vanilla extract

all-purpose flour

cocoa powder

baking powder

salt

milk

food coloring

In a stand mixer, using a paddle attachment, beat butter with sugar on high speed for about 5 minutes until the mixture is fluffy and pale in color.

Add an egg (room temperature) and vanilla extract and beat again until well combined.

Scrap the sides and the bottom of the mixing bowl with a spatula to make sure everything is well mixed.

Mix flour, cocoa powder, baking powder, and salt together in a separate bowl, then add to the wet ingredients in two steps. Mix in between on low speed until all combined but try not to overmix.

Slightly knead the dough with hands, making a ball/disk shape, and wrap it in the plastic wrap. Refrigerate for 1-2 hours or overnight.

When ready to bake, take the dough out from refrigerator and let it sit on the counter for 10 minutes.

To roll out the dough, put the dough between two sheets of parchment paper, then roll over the parchment paper. The paper will keep the dough smooth and will not stick.

After you cut out the cookies and put them on the baking sheet, put the sheet with the cookies back in the fridge for 10 minutes to chill. Chilled dough will help your cookies to keep their shape.

Bake cookies for about 9-10 minutes at 350°F. When you take them out of the oven, let them sit on the baking sheet for about 10 minutes, then transfer to a wire rack.

How to make Chocolate Sugar Cookies.

Mix powdered sugar and vanilla extract together, then gradually add some milk until you get the right consistency.

Divide the icing in three different bowls and add food coloring.

Transfer the colored icing to the piping bags to decorate the cookies.

How to make icing for Sugar Cookies.

There&#039;s a delicious little surprise inside every bite of these colorful buttery sugar cookies.

Halloween Surprise Inside Cookies

butter

vanilla

AP flour

cinnamon

Orange food coloring

Black nonpareil sprinkles

Orange nonpareil sprinkles

In a large bowl mix the butter on medium speed until fluffy.

Add the sugar, baking powder and salt; mix until combined

Add the egg, egg yolks, and vanilla and mix on medium speed until combined, scraping sides of the bowl.

Mix in the flour until combined and a soft dough forms.

Remove 3/4 cup of the dough to a small bowl and add the orange food coloring and cinnamon. Mix well to incorporate

Measure out 1 tablespoon of butter dough and make 25 balls with the dough

Using a teaspoon roll the orange cinnamon-flavored dough into 25 1&quot; balls.

Flatten the butter-flavored dough and place an orange-tinted dough ball in the center and mold the dough around it to make a round ball.

Pour the sprinkles into a medium-sized bowl and mix the colors together and Immediately roll the ball in the nonpareils then place on a parchment-lined baking sheet.

Bake for 10-12 minutes at 375 degrees. Remove from the oven and let cool.

Store the cookies in an airtight container for several days.

Festive, easy, and gravely spooky...each bite is slightly crisp on the edges but soft and gooey in the center!

Halloween Monster Mash Cookies

(1 cup) salted butter,

dark brown sugar

light brown sugar ((or more dark brown))

egg yolk

baking soda

old fashioned oats

Halloween M&M’s

mini pretzel sticks, crushed

semi-sweet chocolate chips

candy eyes

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a bowl, beat together the butter, brown sugar, and vanilla until combined. Beat in the eggs and 1 egg yolk, 1 at a time, until combined. Add the flour, baking soda, baking powder, and salt. Beat in the oats.3. Fold in 1 cup of the M&amp;M&#39;s, the pretzels, and chocolate chips. 4. Roll the dough into 1/4 cup size balls. Place 3 inches apart on the prepared baking sheet.5. Bake for 8 minutes, then rotate the pan and bake another 2 minutes. Pull the pan out and push the remaining M&amp;M&#39;s and candy eyes into the cookies. Bake 2-3 minutes. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.6. Eat warm or let cool and store in an airtight container for up to 4 days. 

These eye-catching red and black Brimstone cookies are easy to make with just 4 ingredients and are the perfect treat for Halloween celebrations.

Brimstone Cookies

red velvet cake mix ((1 box))

eggs

vegetable oil

black cocoa powder

Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners and set aside. 

In a large bowl, beat to combine the cake mix, eggs, and vegetable oil.

Scoop 1 1/2 Tablespoons of dough and roll into balls.

Place each ball of dough individually in the black cocoa powder and coat as desired. Cover completely for a full crinkle cookie look or coat sections for more of a brimstone look.

Place each cocoa-coated dough ball at least 2&quot; apart on the prepared cookie sheets.

Bake for 10-12 minutes. Allow the cookies to cool for about 5 minutes on the baking sheet before moving to a cooling rack to cool fully.

These black velvet cheesecake cookies are the perfect treat to bake for spooky season! They are extra dark chocolate cookies, stuffed with creamy cheesecake filling and rolled in black cocoa sugar. They&#39;re super decadent cookies that taste just like an Oreo! They&#39;re the perfect Halloween treat!

Black Velvet Cheesecake Cookies

oz (170 g) cream cheese,

tbsp (38 g) granulated white sugar

(50 g) granulated white sugar

tsp (3 g) black cocoa powder

(188 g) all-purpose flour, spooned and leveled

(40 g) black cocoa powder

tsp baking powder

tsp salt

(168 g) unsalted butter, softened

(165 g) light brown sugar, packed

egg yolks,

Line a small cookie sheet with parchment paper.

Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.

Scoop the cheesecake filling into 16, 2 teaspoon portions onto the baking sheet.

Pop the cheesecake balls into the freezer until they are frozen and very firm.

For the Cheesecake Filling

Add the sugar and black cocoa powder to a small bowl. Whisk to combine then set aside.

For the Black Cocoa Sugar

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, black cocoa powder, baking powder and salt. Then set aside the flour mixture.

In a large bowl cream the softened butter, brown sugar and granulated white sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use a stand mixer with a paddle attachment.)

Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy.

Add in the dry ingredients and combine on low speed.

Scoop the dough into 16 portions with a 2 tablespoon cookie scoop, then roll into balls. Slightly flatten out each, then place a frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in the black cocoa sugar.

Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 10-11 minutes.When the cookies are straight out of the oven, scoot a large, round cookie cutter around them to give them a perfect circular shape.

Let the cookies cool for 10 minutes on the cookie sheet, then transfer the cookies to a wire rack to cool completely. Then serve!

For the Black Cocoa Cookies

I made these and rolled them in powdered sugar like crinkle cookies. They were so amazing!

How to make the most adorable Jack-o&#039;-Lantern Cookies, perfect for Halloween! This recipe features my easy chocolate cut-out sugar cookies, filled with homemade cream cheese frosting. The cutest Halloween dessert ever.

Jack-o'-Lantern Chocolate Sugar Cookies

(318 grams) all-purpose flour

(50 grams) Dutch-process cocoa powder*

fine sea salt

(170 grams) unsalted butter, (at cool room temperature)

(200 grams) granulated sugar

eggs, (at cool room temperature)

(113 grams) cream cheese, (at room temperature)

(188 grams) powdered sugar, (sifted (don't skip sifting!))

Orange gel food coloring

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.

In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until smooth and well combined, 1 to 2 minutes. Add the eggs, one at a time, until well combined. Add the vanilla extract. On low speed gradually add the flour mixture and beat until thoroughly combined.

Place the dough in between two large pieces of parchment paper or silicone mats on a work surface. Roll the dough out to a 1/4-inch thickness. Chill in the refrigerator until firm, at least 1 hour, or in the freezer until firm, about 30 minutes.

Line large baking sheets with parchment paper. Use a 3 or 4-inch pumpkin cookie cutter to cut out shapes from the dough and place on prepared baking sheets. Use a small paring knife to carefully cut out the triangle eyes and mouth shapes in half of the pumpkins.**

Gently reroll remaining scraps of dough to a 1/4-inch thickness, cut out eyes and mouths in half of the pumpkins, and place on prepared baking sheets. If the sheet of dough softens too much at any point, place it back in the freezer or fridge until firm again before cutting and moving more shapes.

Chill the baking sheets of cut cookie dough in the refrigerator for 30 minutes or freezer for 15 minutes, or until dough is firm. Meanwhile, preheat the oven to 350°F.

Bake for 8 to 9 minutes, or until the cookies are set but not overbaked. Let cool on baking sheets for 5 minutes before removing to a wire rack to cool completely. Plain cookies can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

Make the cookies:

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth, about 2 to 3 minutes. On low speed, gradually add in the sugar and beat until fluffy, about 2 minutes more. Add in a few drops of orange gel food coloring until desired shade is reached.

Make the cream cheese frosting:

Place a dollop of cream cheese frosting on the center of the top of the plain pumpkin shaped cookies. Don’t frost the bottom side, otherwise the pumpkin stem shapes won’t line up. Place a jack o’lantern cookie on top of each, pressing down slightly to sandwich the filling. Serve or store in an airtight container at room temperature for up to 2 days (the sugar in the cream cheese frosting acts as a preservative, but they should not be stored at room temperature for longer than that).

Assemble the sandwiches:

Although a bit more time consuming than simple drop cookies, these Jack-O-Lantern cookies were fun and tasty!

I have a bucket of Halloween cookie cutters so I decided to make this recipe. The dough came together quickly and was pretty easy to work with. The cookies held their shape well, I could identify the shape of each cookie unlike other cutout recipes out there. I feel like there’s something missing in terms of flavor but the frosting makes up for it.

Simply delicious. Great techniques for cutout cookies here. I've never been great at them but this recipe is fantastic!

My mom loved these! The slight sweetness of the cookie compliments the cream cheese icing perfectly.

I love so many of Tessa’s recipes but this one…not so much. Without a cookie cutter, cutting out the shapes was a pain and the 4” cookies were too big. Especially when you put two together. They probably would have been better with just one small cookie topped with her sugar cookie icing.

Delicious!! My dad said he could eat just the cookie by itself!

Just made this recipe and it’s great! It’s honestly one of the best cookies I’ve ever made.

This recipe was easy to follow and was a fun alternative to classic sugar cookies. I love the cream cheese filling and how it complements the chocolate cookies. They were delicious!

Fun &amp; tasty Halloween cookies!  Rich chocolate cookie with cream cheese filling or frosting is a delicious combination.

Love this chocolate cookie recipe! Really easy and can be made into any shape. I will definitely make my next sandwich cookie smaller since each sandwich is already 2 cookies. It’s easiest to use with a paring knife while the dough is very cold for any cutouts.

For me, these weren't the easiest to make as I am not that artistic, and my jack o lanterns came out a bit crooked, but they were delicious! Definitely would make them again as a cut out cookie, just not as a filled jack o lantern!

Loved making these! Simple, easy, fun … and very tasty!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686750021/iwLFXrBDe.mp4

How to make the most adorable Jack-o'-Lantern Cookies in time for Halloween! This recipe features my easy sugar chocolate cut out cookies with homemade cream cheese frosting. The cutest Halloween dessert.

Jack-o’-Lantern Chocolate Sugar Cookies

Looking for easy Halloween treats? How about my Chocolate Monster Halloween Cookies? Super cute, fun and easy to make chocolate sandwich cookies with coloured vanilla buttercream filling.

Chocolate Monster Halloween Cookies

flour

60 g / ½ cup dutch processed cocoa

white sugar

egg,

80 g / 2/3 stick unsalted butter, softened

thickened / heavy cream

Purple and orange food colouring

Sprinkles and monster eye candies

Preheat the oven to 180C / 350F / 160C fan forced. Line 2 baking trays with baking paper.

Add the flour, baking powder, cocoa and sugar to processor and process to combine. Add the cold butter and process again for another 20 – 30 seconds until it is finely chopped through the flour mixture. It might still be a little lumpy and that’s ok.

Finally, add the egg, vanilla and half of the milk. Process again for about 30-40 seconds until everything is well combined and the dough starts forming large clumps. If it's not quite sticking together, add the rest of the milk and blitz again.

Tip the mix out onto a clean surface and pull together with your hands, kneading lightly until it starts to stay together – only a minute or so.

Lay out a long sheet of baking paper (about 70cm) and lay the dough in the centre of one half of it. Fold the other half over the top and use a rolling pin to roll the dough out to about 4-5mm thick. Every so often peel the paper away then recover (top first, then flip it over to do the bottom) - this will stop any creases in the paper causing indentations in the cookies.

Place in the fridge for ½ an hour before proceeding.

Use a 2 inch circle cutter to cut as many cookies as you can. Carefully transfer them to a baking tray about 1 inch apart. Re-roll the dough and repeat until it has all been used.

Bake in the oven for 6 minutes, turn the trays, bake for another 6 minutes. Transfer them to a wire rack and allow to cool completely.

For the cookies

Give the processor bowl a quick rinse then add the sugar, butter, cream, vanilla and salt (the first 5). Process the whole lot for about 2-3 minutes on the low setting until smooth and pale.

Divide the buttercream between 2 bowls, then colour one with orange and one with purple colouring.

Place a teaspoon of buttercream on half of the cookies so that it sits just a little off centre. Press another cookie down on top at an angle.

Add the eyes and sprinkles if using them. If the buttercream needs to firm up, place the cookies in the fridge, otherwise serve straight away.

For the vanilla buttercream filling

I made these with gluten free flour and they are SOOOOO yummy!!!

If you put the cookiedough in too plastic foil and role it into a sausage and let it set in the frige for 4 hours you can cut purfect cookie right trough the foil. Peel it of and put on a tray.

These cookies are adorable! So cute and perfect for Halloween!

These are the cutest little monsters ever! So creative, I love it!

Marie, I can't stop smiling as I read and scroll through this post. So simple, yet forever clever. Great job! I can't wait to make these with my daughter. Thanks so much for sharing!!

Top 8 halloween cookies recipes from across the web

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Top Tags

Vampire Teeth Cookies

Halloween Chocolate Sugar Cookies

Halloween Surprise Inside Cookies

Halloween Monster Mash Cookies

Brimstone Cookies

Black Velvet Cheesecake Cookies

Jack-o'-Lantern Chocolate Sugar Coo...

Chocolate Monster Halloween Cookies

Top 8 halloween cookies recipes from across the web

The most viewed halloween cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vampire Teeth Cookies

Halloween Chocolate Sugar Cookies

Halloween Surprise Inside Cookies

Halloween Monster Mash Cookies

Brimstone Cookies

Black Velvet Cheesecake Cookies

Jack-o'-Lantern Chocolate Sugar Coo...

Chocolate Monster Halloween Cookies

The most viewed halloween cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine