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lofthouse halloween cookies
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Lofthouse Style Halloween Sugar Cookies

Soft, fluffy sugar cookies with a hint of vanilla and almond, topped with creamy buttercream frosting and festive Halloween sprinkles. These are just like the store-bought favorites—but better, because they're homemade. Perfect for spooky season parties, trick-or-treat trays, or a fun afternoon in the kitchen with kids.
Prep Time20 minutes
Cook Time9 minutes
Dough Chill Time1 hour
Total Time1 hour 29 minutes
Course: Dessert
Servings: 12 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!