These Easy Halloween Cookies are a fun and spooky treat that anyone can make, even if you’re not an expert at decorating cookies!
You don’t need any special Halloween cookie cutters: simple round and heart-shaped cutters are enough to create adorable skulls and little ghosts. The cookies are made with a buttery shortcrust dough and can be filled with hazelnut spread, jam, or preserves.
They’re perfect for a Halloween party, an afternoon snack, or as a homemade treat for kids.
Ingredients
Ingredients for 15-20 cookies
For the cookies
For filling and decorating
- Power 149,67 (Kcal)
- Carbohydrates 15,60 (g) of which sugars 6,00 (g)
- Proteins 2,30 (g)
- Fat 8,90 (g) of which saturated 4,90 (g)of which unsaturated 2,97 (g)
- Fibers 0,61 (g)
- Sodium 2,25 (mg)
Indicative values for a portion of 33 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
Steps
Take the butter out of the refrigerator about 20 minutes before you begin so it can soften slightly. Cut it into small pieces.
Place the softened butter and powdered sugar in the bowl of a stand mixer or in a large mixing bowl. Beat with an electric mixer until smooth and creamy.
Add the egg yolk and a few drops of vanilla extract and continue beating until combined.
Add the flour. Mix first with a spatula and then briefly knead with your hands until a smooth dough forms.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 15 minutes.
Roll the chilled dough between two lightly floured sheets of parchment paper. If the dough becomes too soft while you are working with it, place it back in the refrigerator for another 10 minutes.
To make the skull cookies
Cut out an even number of round cookies.
Using the edge of the same round cookie cutter, cut away a small crescent from each side of the lower half of the cookies to create a skull shape.
Leave half of the skulls plain—these will be the bottoms of the sandwich cookies.
On the remaining cookies, cut out the eyes using the base of a round piping tip. Use a toothpick to create the nose and a sharp knife to make the mouth.
To make the ghost cookies
Cut out an even number of heart-shaped cookies and cut each heart in half.
Gently reshape the pieces into little teardrop-like ghosts, making half with the tail pointing to the right and the other half with the tail pointing to the left so they can be paired together.
Leave half plain.
On the other half, use a round piping tip to cut out the mouth and a toothpick to make the eyes.
Gather and reroll the dough scraps to make more cookies.
Baking
Preheat the oven to 350 F (180°C).
Arrange the cookies on a baking sheet lined with parchment paper.
Bake for about 15 minutes, or until the edges are just beginning to turn lightly golden.
Remove from the oven and let the cookies cool completely.
Filling and Decorating
Transfer the hazelnut spread and/or jam to piping bags. If you don’t have piping bags, simply spread the filling over the cookies with a knife.
Spread or pipe the filling onto the plain cookies.
Place the cookies with the Halloween faces on top to create sandwich cookies.
Finish with a generous dusting of powdered sugar.
Your ghost cookies are ready to serve!
Tips and variations
You can flavor the cookie dough with finely grated lemon zest instead of vanilla.
You can also make all of the cookies with Halloween faces and serve them without filling.
For a lactose-free version, the original recipe suggests replacing the regular butter with 120 g clarified butter plus 30 g water.
If you want the eyes and mouths to remain dark and clearly visible, dust the top cookies with powdered sugar before assembling the sandwich cookies.
Storage
Store the Halloween cookies in an airtight container at room temperature for up to 3–4 days. Keep them in a cool, dry place away from heat and direct sunlight.
If the cookies are filled with jam or hazelnut spread, layer them between sheets of parchment paper to prevent them from sticking together.
For longer storage, you can freeze the unfilled cookies for up to 2 months. Let them thaw completely at room temperature before filling and dusting with powdered sugar.
Tip: for the best texture, fill the cookies shortly before serving, as the filling will gradually soften the shortcrust pastry.
Frequently Asked Questions (FAQ)
Can I make Halloween cookies ahead of time?
Yes. You can bake the cookies 2–3 days in advance and store them unfilled in an airtight container. Fill and decorate them closer to serving for the best texture.
What can I use to fill the cookies?
You can use hazelnut spread, strawberry or raspberry jam, chocolate spread, or any thick fruit preserves you like.
Do I need special Halloween cookie cutters?
No. One of the fun things about this recipe is that you can create the Halloween shapes using simple round and heart-shaped cookie cutters, along with a piping tip, toothpick, and small knife.
Why is my cookie dough too soft?
If the dough becomes too soft or sticky while you’re shaping the cookies, refrigerate it for 10–15 minutes before continuing.
How thick should I roll the cookie dough?
Roll the dough to about ⅛–¼ inch (4–5 mm) thick. Try to keep the thickness even so the cookies bake uniformly.
Can I make these cookies without filling?
Absolutely. You can make all the cookies with spooky faces and serve them as simple shortbread-style Halloween cookies without turning them into sandwich cookies.
Can I freeze Halloween cookies?
Yes. For best results, freeze the unfilled baked cookies in an airtight container for up to 2 months. Thaw them at room temperature before adding the filling and powdered sugar.
How do I keep the powdered sugar from covering the faces?
Dust the top cookies with powdered sugar before assembling them. This keeps the dark filling visible through the eyes, nose, and mouth.
Can kids help make these Halloween cookies?
Yes. Kids can help cut out the shapes, create the spooky faces, and assemble the cookies. An adult should handle the oven and any cutting with a sharp knife.
Varied doses for servings