Are you looking for some simple Halloween cookie ideas? Do you want creepy looking cookies that won’t get ‘booed’ from your children? Here are some easy to make cookies that don’t take up much of your time, but are delicious enough to keep the whole family wanting for more! 

 

 

1. Milk chocolate stuffed Jack-o’-Lantern Cookies

ByTieghan

 

 

Ingredients:

• 3 sticks (1 1/2 cups) salted butter, softened
• 1 1/4 cups light brown sugar, packed
• 1 tablespoon pure vanilla extract
• 2 eggs, at room temperature
• 4 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 12 ounces’ milk chocolate, melted
• Cinnamon Sugar Coating
• 2 tablespoons salted butter
• 3 tablespoons cinnamon sugar

 

Instructions:

1. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, ginger, nutmeg, and salt, beat until combined and the dough forms a ball.
2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4-inch thickness. Make sure you’re using enough flour or your dough will stick. Cut out the cookies using a pumpkin cookie cutter. Carefully transfer the cookies to a parchment lined baking sheet. Cut eyes and a mouth in half the cookies using a pairing knife or cookie cutter. Cover the baking sheet and place the sheet in the freezer, freeze until firm, about 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.
3. Preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for 8-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.
4. Add the butter to medium pot. Allow the butter to slightly brown until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool for 5 minutes. Brush the butter over the top half of the cookies and then sprinkle the cookies with cinnamon sugar.
5. To assemble, spread the melted milk chocolate over the half of the cookies with no face. Place the top pumpkin faced cookies over the chocolate, gently pressing to adhere. Cookies can be served immediately or let the chocolate firm up and store in an airtight container for up to 3 days.

 

 

 

2. Ghost Halloween Cookies

By JESSICA & NELLIE

 

 

Ingredients:

• White chocolate chips
• Milano Cookies
• mini chocolate chips

 

Instructions:

1. Melt 2 cups of white chocolate chips with 1 minute 30 seconds in the microwave. After that, let chocolate sit for 2-3 minutes. Then, gently stir and see if chocolate begins to melt smoothly. If there are still unmelted clumps, add 30 seconds in the microwave, then let it sit again.
2. Dipping the Milano cookies into the white chocolate is fairly easy. The white chocolate is obviously hot, which means it will also melt the chocolate inside the cookie if you are not careful! Use a fork to flip the cookie, cover the cookie in the white chocolate and then set the chocolate covered cookie onto either a silicone baking mat or parchment paper.
3. While the white chocolate is still melted, place two mini chocolate chips into the chocolate for eyes and one mini chocolate chip below for the mouth.
4. Repeat with all of the Milano Cookies and then place them into the fridge to quickly set.

 

 

 

3. Mummy Cookies

By Ann

 

 

Ingredients:

• ¾ cup Butter, softened
•  ¾ cup Sugar
• 1 Egg
• 2¼ cups All Purpose Flour
• 1 TBSP Vanilla Extract
• ¼ tsp Salt
• 20 Candy Eyeballs
• 8oz White Decorating Icing 

 

Instructions:

1. Preheat oven to 325°. 
2. Using a stand mixer, in a large mixing bowl mix together softened butter and sugar, add egg and vanilla; mix well. Then, add flour and salt; mix until well incorporated.
3. On a flat surface lay out a piece of parchment paper and spread a tablespoon of flour out over the paper. Flour a rolling pin and roll your dough out to a thick 1/8″ and cut out circles with a 4″ or 5″ cookie cutter. 
4. Move the circles of cookie dough over to the lined baking sheet. Bake for 8-10 minutes – do not bake longer than 10 minutes as these mummy cookies are supposed to be light in color.
5. Allow cookies to cool completely. Place a flat tip on your icing bag and hold in place with a plastic coupler. Place a tiny bit of frosting on the back of two candy eyeballs and attach them to the top center of a cookie.
6. Squeeze the center of the icing bag and draw straight lines from one side of your cookie to the other, horizontally and at an angle until most of your cookie has icing being certain not to cover the candy eyes. Repeat decorating instructions for all cookies.
7. Allow frosted mummy cookies to dry on a baking rack.

 

 

 

4. Chocolate Spiderweb Sandwich Cookies

By  WOMAN’S DAY KITCHEN

 

 

Ingredients:

• 1 3/4 c. all-purpose flour
• 3/4 c. unsweetened cocoa
• 1/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 1 c. unsalted butter
• 3/4 c. granulated sugar
• 1 tsp. pure vanilla extract
• 1 large egg
• 12 oz. cream cheese
• 1 1/2 c. confectioners’ sugar
• Orange gel or paste food color

 

Instructions:

1. In a medium bowl, whisk together the flour, cocoa, baking soda and salt.
2. Using an electric mixer, beat the butter, granulated sugar and vanilla in a large bowl until light and fluffy, about 3 minutes; beat in the egg. Reduce the mixer to low and gradually add the flour mixture, beating until incorporated.
3. Transfer the dough to a piece of plastic wrap and shape into an 8-in. log. Wrap up and refrigerate until firm, at least 4 hours and up to 2 days.
4. Heat oven to 350°F. Unwrap the dough and cut into 1/4-in.-thick slices (you should end up with 28 usable pieces). Place them on ungreased baking sheets, spacing them 2 in. apart. Bake for 4 minutes. Rotate the positions of the sheets and bake until the cookies are set, 4 to 5 minutes more. Let them cool for 5 minutes before transferring to a wire rack to cool completely.
5. Using an electric mixer, beat the cream cheese in a bowl until smooth. Add the confectioners’ sugar and beat until light and fluffy, about 3 minutes. Transfer 1/2 cup of the icing to a bowl and tint orange; spoon into a resealable plastic bag.
6. Divide the remaining frosting among 14 of the cookies and sandwich with the remaining cookies. Snip off a small piece of one corner of the bag and pipe spiderwebs on the top of each sandwich.

 

 

 

5. Marshmallow Heads

By WOMAN’S DAY KITCHEN

 

 

Ingredients:

• 28 marshmallows
• 28 Lollipop sticks
• 1 bag white chocolate chips
• Green or orange gel or paste food color
• canola oil
• Vanilla or white frosting
• Green and red gel or paste food color
• chocolate frosting
• 4 pastry bags fitted with couplers and fine writing tips

 

Instructions:

1. Place a marshmallow onto each lollipop stick with the flat sides facing out. One exception: If making Frankenstein’s monster, place the marshmallows on the sticks with the flat sides facing up and down.
2. In a microwave-safe bowl, melt the white chocolate according to package directions.
3. To make Draculas or mummies, dip one marshmallow at a time into the melted chocolate, tapping gently on the edge of the bowl to shake off any excess. Place the sticks upright into florist’s foam or a large bowl filled with granulated sugar or crushed chocolate cookies. Let stand at room temperature until set, 30 minutes.
4. To make Frankenstein’s monsters or jack-o’-lanterns, tint the chocolate with green or orange food color (you will need to mix in 3 to 5 tsp of oil for every 1/2 cup melted chocolate to keep it from stiffening). Dip as directed above.
5. Tint 1/2 cup of the white frosting green and 1/2 cup red. Place the red, green, remaining white and chocolate frostings in the pastry bags and decorate, following the directions. Let set for 30 minutes before serving.