Sometimes the best cookies are the simple ones. This recipe makes tender, classic sugar cookies that come together with basic pantry staples. Roll, flatten, and either sprinkle with colored sugar before baking or frost after they cool. Either way, they’re easy to dress up for any occasion, Halloween included.
Quick facts
- Yield: 48 cookies
- Oven temperature: 375°F
- Bake time: 8 to 10 minutes
Why You’ll Love These Cookies
- A tender, classic texture. Simple and satisfying, without being too sweet on their own.
- Easy shaping. No rolling pin or cookie cutters required, just roll and flatten.
- Fully customizable. Dress them up with colored sugar for a quick finish, or frost and decorate for something fancier.
- A big batch. Forty-eight cookies means plenty to share at a party or pack into treat bags.
- Works for any occasion. Just swap the sprinkle color or frosting tint to match the holiday or event.
Ingredients
For the cookies
- 1 cup butter flavored shortening
- 1 ½ cups sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon cream of tartar
- 3 tablespoons Almond Breeze Original almondmilk, or more as needed, divided
- Decorator sugar or sprinkles
For the frosting
- 4 cups powdered sugar
- ¾ cup vegetable shortening
- 1 teaspoon vanilla
- 3 tablespoons Almond Breeze Vanilla almondmilk, or more as needed
- Food coloring
How to Make Halloween Sugar Cookies
Part 1: Make the Dough
1. Preheat and prep. Heat the oven to 375°F and line your cookie sheets with parchment paper.
2. Cream the base. In a large bowl, beat the shortening, sugar, egg, and vanilla with an electric mixer on medium speed until creamy, scraping down the sides of the bowl as needed.
3. Add the dry ingredients. Mix in the flour, baking soda, baking powder, and cream of tartar on low speed until well combined.
4. Add the almond milk. Pour in 2 tablespoons of the original almond milk and beat until the dough is smooth.
Part 2: Shape and Bake
5. Form the dough balls. Roll rounded tablespoonfuls of dough into balls about 1¼ inches in size. Place them 2 inches apart on the lined cookie sheets.
6. Flatten the cookies. Spray the flat bottom of a measuring cup or drinking glass with cooking spray, then dip it in sugar. Press each dough ball flat, redipping the glass in sugar every other cookie so it doesn’t stick.
7. Add toppings, if using. Brush the tops lightly with the remaining almond milk and sprinkle with colored decorator sugar or sprinkles. Or leave the cookies plain if you plan to frost them later.
8. Bake. Bake for 8 to 10 minutes, until the edges just start to brown.
9. Cool. Let the cookies cool on the sheets for 2 minutes, then move them to cooling racks.
Part 3: Make the Frosting
10. Combine the base. In a large bowl, beat the powdered sugar, shortening, vanilla, and 3 tablespoons of the vanilla almond milk on low speed until just moistened.
11. Whip until smooth. Increase the speed to medium-high and beat until the frosting is smooth and creamy, adding more almond milk a little at a time to reach your preferred spreading consistency.
12. Tint and decorate. Add food coloring as desired, then frost and decorate the cooled cookies however you like.
Tips for the Best Sugar Cookies
Keep the glass lightly sugared, not dry. Redipping it in sugar every other cookie keeps the dough from sticking as you flatten each one.
Watch the bake time closely. These cookies are done as soon as the edges begin to brown, so check them at the 8-minute mark.
Decide on decoration before baking. If you want colored sugar baked right onto the cookie, add it before the oven. If you’d rather frost, leave the cookies plain and decorate once they’re fully cooled.
Let the frosting reach the right consistency. Add the almond milk gradually so you don’t end up with frosting that’s too thin to hold its shape.
Final Thoughts
These sugar cookies are a reliable, simple recipe that works for just about any celebration. A quick dip in colored sugar or a swirl of tinted frosting is all it takes to make them feel festive. Bake a batch for your next gathering and let me know how they turn out.