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Spooktacular Halloween cookies!

It’s the season of ghosts and goblins and time to bake some spooktacular cookies! From sugar cookie scaredy cats to ghostly meringues, here are three Halloween cookie recipes perfect for fright night.

Scaredy cat cookies

Sugar cookie scaredy cats

Makes two dozen cookies

All you need is a cat-shaped cookie cutter to whip up these feline-inspired cookies. They also work great with other Halloween shapes including pumpkin, ghost, and moon cutouts.


For the cookies:

  • 1 cup sugar
  • 2/3 cup softened butter
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon milk

For the icing:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons milk


  1. Cream butter, sugar, egg, and vanilla until combined.
  2. Add flour, baking powder, salt, and milk. Beat with a mixer until smooth.
  3. Chill dough in the refrigerator for two hours.
  4. Roll out dough until it’s very thin (about 1/8-inch thick). Cut out shapes and place on an ungreased cookie sheet. If the dough gets sticky, add flour to the cutting surface and/or dip the cookie cutter into the flour before cutting out each shape.
  5. Bake at 375 degrees F for 12 minutes or until lightly browned. Let cookies cool completely before frosting.
  6. Make the frosting: Stir powdered sugar, vanilla, and milk together to drizzle over cookies. Top with sprinkles if desired.

Pumpking chocolate chip cookiesPumpkin chocolate chip cookies

Makes three dozen cookies

This recipe offers a Halloween take on a classic cookie. The addition of pumpkin and fall spices creates a soft and aromatic cookie that will lend spooktacular fun to your holiday.


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/2 cup softened butter
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup pumpkin purée
  • 12-ounces semisweet chocolate chips


  1. Combine dry ingredients (flour, baking soda, baking powder, cinnamon, cloves, allspice, and salt) in a large bowl. Stir with a wire whisk.
  2. Cream butter and sugars in a medium bowl. Add egg, pumpkin, and vanilla. Beat well.
  3. Gradually add the dry ingredients to the wet ingredients, beating well after each addition. Stir in chocolate chips.
  4. Drop by the teaspoon on an ungreased cookie sheet. Bake at 375 degrees F for 10 minutes or until the edges are slightly browned.

Ghostly meringue cookiesGhostly meringue cookies

Makes one dozen cookies

For a light and delicate Halloween cookie, nothing tops these ghostly meringues. With just four ingredients, they’re a cinch to whip up. Create ghostly shapes using your favorite Halloween cookie cutters.


  • 4 large egg whites at room temperate
  • 1/2 teaspoon cream of tartar
  • 1 cup sugar
  • 1 teaspoon vanilla


  1. Beat egg whites until foamy.
  2. Add cream of tartar and beat until soft peaks form.
  3. Gradually add sugar and beat until stiff peaks form.
  4. Stir in vanilla.
  5. Line two baking sheets with parchment paper and use a ghost-shaped cookie cutter to draw shapes. Use a pastry bag to fill the shapes with the meringue.
  6. Bake at 250 degrees F for 60 to 90 minutes (rotate cookie sheets from top to bottom halfway through the cooking time). The meringues are done when they release from the parchment paper. Turn off the oven, leave the door ajar and let the meringues rest in the oven for another 30 minutes.

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