Halloween Sugar Cookies (Lofthouse Style!)
I’m so excited that spooky season is finally on the horizon, and it’s time to share all my favorite fall and Halloween themed recipes with you! Today we’ve got a baking staple that I think you’ll love making all season long – delicious, Lofthouse inspired sugar cookies. I’ve already made several batches of these – in the name of testing and research, of course – and they’ve proved to be a big hit with my little ghouls and goblins.
They’re soft, thick, and topped with a swirl of colorful buttercream and plenty of spooky sprinkles, and they’re everything you love about those classic grocery store cookies—but homemade and even better.
They’re perfect for all things October: hand them out to trick-or-treaters, serve them at Halloween parties, or whip up a batch for an after-school treat. They’re also a great fall baking project to do with kids—the kind that makes your kitchen smell amazing and your counters wonderfully messy. A real seasonal staple that looks festive, tastes incredible, and always disappears fast.
Ingredients
Please note that I’ve included a printable recipe card for you at the bottom of the post. Feel free to skip straight down to it if you’re ready to start baking! In the following few sections, I’ll be sharing more about the role of the ingredients in your bake, as well as some photos to visually demonstrate the process.
- Flour: The base of the cookie dough. Use all-purpose flour for the right texture—soft, not cakey or crumbly.
- Baking powder: Gives a gentle lift without making the cookies too puffy.
- Baking soda: Just enough to react with the sour cream for a soft texture.
- Cornstarch: The secret to that ultra-tender, melt-in-your-mouth bite—don’t skip it.
- Salt: Balances out the sweetness and brings out the buttery flavor.
- Unsalted butter, softened: You want it softened but not melted—this gives the cookies structure and richness.
- Sugar: Classic sweetness—white sugar keeps the cookies light in color and flavor.
- Egg: Helps bind the dough and keeps it soft and chewy.
- Sour cream: This gives the cookies that signature pillowy texture and very subtle tang, just like Lofthouse.
- Vanilla extract: Adds cozy warmth and sweetness.
- Almond extract: Optional, but highly recommended—it adds that nostalgic bakery-style flavor.
For the Buttercream:
- Butter, softened: Soft butter is key for a fluffy, spreadable frosting.
- Powdered sugar: Makes the buttercream sweet and smooth—sift it if yours is clumpy.
- Vanilla extract: Adds flavor to balance the sugar—simple but essential.
- Milk: Helps thin the frosting to your ideal consistency. Add more or less depending on how thick you want it.
- Orange, purple, green food coloring: Use gel food coloring for vibrant Halloween colors without watering down your frosting.
- Halloween sprinkles: For the finishing festive touch. Use any spooky shapes, colors, or sparkles you like!
How To Make Lofthouse-Style Halloween Sugar Cookies
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set that aside for now.
- In a large bowl, cream the butter and sugar using an electric mixer until it’s light and fluffy—give it a good 5 minutes.
- Mix in the egg, vanilla extract, and almond extract, then stir in the sour cream.
- Add your dry ingredients to the wet and mix just until everything comes together. Don’t overmix.
- Shape the dough into a disk, wrap it up in plastic wrap, and chill it in the fridge for at least an hour to firm up.
- When you’re ready to bake, preheat the oven to 375°F.
- Roll the dough out to about ¼ inch thick, then cut into circles using a 3-inch cookie cutter.
- Place the cookies on a parchment-lined baking sheet and bake for 8–9 minutes. You don’t want them to get too golden—just barely baked is perfect for that soft texture.
- Let the cookies cool completely before frosting.
- To make the buttercream, beat the butter until fluffy, then mix in the powdered sugar and vanilla. Add the milk gradually until you get a smooth, spreadable consistency—you might need a splash more depending on your texture.
- Divide the frosting into 3 bowls and color each with food coloring of your choice.
- Frost each cookie with a piping bag or offset spatula, top with Halloween sprinkles, and you’re done!
Storage
Store any leftover cookies in an airtight container at room temperature for 2–3 days. If you’d like them to last a little longer (or your kitchen runs warm), pop them in the fridge—they’ll keep well for up to 4 days. Just let them come back to room temp before serving so the frosting softens back up nicely.
Serving Ideas
These soft, frosted Halloween sugar cookies are perfect for all the fall things. Serve them at a Halloween party as a kid-friendly (and adult-approved) sweet treat. They’re great for passing out to trick-or-treaters (just wrap individually), packing in lunchboxes, or offering up as an after-school surprise. You can also set up a decorating station with extra frosting and sprinkles for a fun, hands-on activity with kids or guests. Trust me—no one’s too old for a sprinkle-covered sugar cookie.
Lofthouse Style Halloween Sugar Cookies
Ingredients
- 2 1/4 cups flour
- 1/2 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 1 egg
- 1/4 cup sour cream
- 1 1/2 teaspoon vanilla extract
- ¼ teaspoon almond extract
For the Buttercream
- ½ cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Orange & purple & green food coloring
- Halloween sprinkles
Instructions
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set that aside for now.
- In a large bowl, cream the butter and sugar using an electric mixer until it’s light and fluffy—give it a good 5 minutes.
- Mix in the egg, vanilla extract, and almond extract, then stir in the sour cream.
- Add your dry ingredients to the wet and mix just until everything comes together. Don’t overmix.
- Shape the dough into a disk, wrap it up in plastic wrap, and chill it in the fridge for at least an hour to firm up.
- When you’re ready to bake, preheat the oven to 375°F.
- Roll the dough out to about ¼ inch thick, then cut into circles using a 3-inch cookie cutter.
- Place the cookies on a parchment-lined baking sheet and bake for 8–9 minutes. You don’t want them to get too golden—just barely baked is perfect for that soft texture.
- Let the cookies cool completely before frosting.
- To make the buttercream, beat the butter until fluffy, then mix in the powdered sugar and vanilla. Add the milk gradually until you get a smooth, spreadable consistency—you might need a splash more depending on your texture.
- Divide the frosting into 3 bowls and color each with food coloring of your choice.
- Frost each cookie with a piping bag or offset spatula, top with Halloween sprinkles, and you’re done!
These Lofthouse-inspired Halloween sugar cookies are one of those treats that make October extra fun—soft, sweet, and just the right amount of spooky. If you try them out, I’d love to hear what you think! Leave a comment and a star rating below, and don’t forget to tag me if you share your cookie creations—I love seeing your spins on my recipes.
