Halloween Cookies Recipes: 50 Spooky-Cute Bakes for Parties, Kids, and Cozy October Nights

These Halloween cookies recipes are made for the sweetest kind of October chaos: flour on the counter, icing bags in hand, and a tray of spooky-cute treats coming out of the oven just as the porch lights flick on. Whether you are baking for a classroom party, a neighborhood gathering, or a quiet night in with a scary movie, there is a cookie here for every skill level and every sweet tooth.

Inside this collection you will find crisp sugar cookies dressed up as ghosts and pumpkins, soft and chewy chocolate and peanut butter favorites, minty monsters, spiced autumn bakes, and a few showstoppers big enough to steal the whole dessert table. Some are simple enough for little hands to decorate, while others are perfect for bakers who love piping fine details and layering colors.

Pick one recipe to start with, or bake your way through the list all month long. Chill the dough, preheat the oven, and let the kitchen smell like vanilla, cinnamon, and warm chocolate while you create a plate of Halloween cookies worth gathering around.

Halloween Cookies at a Glance

Classic Ghost Sugar Cookies

These classic ghost sugar cookies start with a buttery, vanilla-scented dough that holds its shape in the oven, so every ghost comes out plump, smooth, and ready to decorate. Roll the dough about one-quarter inch thick, bake at 350 degrees Fahrenheit for 9 to 11 minutes until the edges are just set, and let the cookies cool completely before icing.

Flood each ghost with white royal icing, then add two small black eyes and a tiny open mouth while the icing is still slightly wet for a friendly, surprised expression. They are sweet, crisp at the edges, soft in the center, and perfect for party platters, lunchbox surprises, and first-time decorators.

Pumpkin Patch Sugar Cookies

Pumpkin patch sugar cookies bring the whole harvest to the cookie tray, with round orange cookies, green vines, and a dusting of sparkling sugar that catches the light. The dough is lightly spiced with cinnamon and vanilla, baked at 350 degrees Fahrenheit for 10 to 12 minutes, and left soft in the middle with lightly golden edges.

Use orange royal icing or tinted buttercream for the pumpkin body, pipe thin darker lines from top to bottom for the ridges, and finish with a small green stem and a curling vine. Arrange them in a cluster on a wooden board with a few candy pumpkins for an instant patch.

Spiderweb Royal Icing Cookies

Spiderweb royal icing cookies look impressively detailed but use one simple trick: concentric circles of white icing dragged outward with a toothpick to form a web. Start with a round chocolate or vanilla cookie, baked at 350 degrees Fahrenheit for 10 minutes, and cover it with a smooth layer of black or dark chocolate icing.

While the dark base is still wet, pipe thin white circles on top, then drag a toothpick from the center outward in eight even spokes. Add a tiny candy spider in the middle, and you have a bakery-window cookie that takes only minutes per piece once the base is set.

Mummy Wrap Shortbread Cookies

Mummy wrap shortbread cookies are rich, buttery, and delightfully simple, with strips of white icing crisscrossed over a golden shortbread base. The dough needs only butter, sugar, flour, and vanilla, and it bakes at 325 degrees Fahrenheit for 14 to 16 minutes until pale gold and firm.

Once cool, drizzle white icing back and forth in uneven bands, leaving a small gap near the top for two candy eyes peeking out. The contrast of crisp shortbread and sweet icing makes these a favorite for kids, and they stack well for gifting.

Witch Hat Chocolate Cookies

Witch hat chocolate cookies combine a soft chocolate cookie base with a chocolate kiss or dipped cone on top, finished with a bright band of icing. Bake the chocolate cookies at 350 degrees Fahrenheit for 10 to 12 minutes, then press the hat top into the warm center so it sets as the cookie cools.

Pipe a purple, green, or orange band where the cone meets the cookie, add a tiny buckle or dot, and you have a three-dimensional treat that stands out on any Halloween table. The flavor is deeply chocolatey with a hint of vanilla, and the texture stays soft for days.

Candy Corn Striped Cookies

Candy corn striped cookies capture the most recognizable Halloween candy in soft, buttery layers of white, orange, and yellow. Divide a sugar cookie dough into three portions, tint two of them, press the layers together in a loaf pan, chill until firm, and slice into triangles.

Bake at 350 degrees Fahrenheit for 10 to 12 minutes until the bottoms are lightly golden. The finished cookies are sweet, tender, and instantly festive, with clean stripes that look wonderful next to a bowl of real candy corn.

Googly-Eyed Monster Cookies

Googly-eyed monster cookies are made for giggles, with shaggy edges, bright colors, and candy eyes staring in every direction. Start with a chewy oatmeal or sugar cookie base, tint the dough green, purple, or blue, and bake at 350 degrees Fahrenheit for 10 to 12 minutes.

While the cookies are still warm, press in candy eyes, add chocolate chips for teeth, or pipe a zigzag mouth with icing. No two monsters need to look alike, which makes this the perfect decorating project for kids and the silliest cookie on the tray.

Black Cat Silhouette Cookies

Black cat silhouette cookies are elegant and a little mysterious, with dark cocoa dough cut into arching cats, curled tails, and pointed ears. The dough is rich and chocolatey, with a touch of vanilla, and it bakes at 350 degrees Fahrenheit for 10 to 12 minutes.

Keep the decoration minimal for the silhouette effect: a smooth black icing coat, two glowing yellow or green eyes, and perhaps a tiny pink nose. They look striking on a white plate and pair beautifully with pumpkin cookies for a classic Halloween color story.

Haunted House Gingerbread Cookies

Haunted house gingerbread cookies bring warm spice to Halloween, with ginger, cinnamon, cloves, and molasses baked into sturdy house shapes. Bake at 350 degrees Fahrenheit for 12 to 14 minutes, a little longer than a soft cookie, so the walls hold their shape for decorating.

Outline windows and doors with white and yellow icing, add candy corn roof tiles, pretzel fences, and a few ghost marshmallows in the yard. These cookies smell like autumn itself and make a wonderful centerpiece for a dessert table.

Vampire Fang Cookies

Vampire fang cookies are playful and dramatic, with a soft red velvet or chocolate cookie, white icing fangs, and a drop of glossy red gel for effect. Bake the cookies at 350 degrees Fahrenheit for 11 to 13 minutes until soft in the center.

Sandwich two cookies with cream cheese frosting, or top a single cookie with fangs made from sliced almonds or white chocolate chips, then add a thin red drizzle at the corners of the mouth. They are sweet, slightly tangy from the frosting, and always the first to disappear at teen parties.

Skeleton Bone Cookies

Skeleton bone cookies are crisp vanilla sugar cookies shaped like bones, coated in white icing and lightly dusted with sugar for a bone-like finish. Roll the dough thick, about one-third inch, and bake at 350 degrees Fahrenheit for 11 to 13 minutes.

Pipe the bone ends as two rounded knobs on each side of a straight center, then let the icing dry until hard and matte. Serve them crossed over a bowl of dip, tucked into a graveyard scene, or piled in a jar for a spooky pantry display.

Jack-o’-Lantern Face Cookies

Jack-o’-lantern face cookies let every baker carve a different grin, from a toothy smile to a mischievous wink. The base is a soft pumpkin-spiced sugar cookie, baked at 350 degrees Fahrenheit for 10 to 12 minutes, with a tender crumb and warm cinnamon flavor.

Flood the round cookies with orange icing, then pipe triangle eyes, a nose, and a jagged mouth in black once the base is dry. Mix up the faces across the batch for a pumpkin patch full of personality.

Bat Wing Dark Chocolate Cookies

Bat wing dark chocolate cookies are bold, slightly bitter-sweet, and perfect for grown-up Halloween tables. The dough uses dark cocoa and a little espresso powder to deepen the chocolate flavor, and it bakes at 350 degrees Fahrenheit for 10 to 12 minutes.

Cut the dough into bat shapes, ice with dark chocolate ganache, and add a sprinkle of edible glitter or coarse sugar on the wings for a night-sky shimmer. The result is crisp at the edges, fudgy in the middle, and beautifully dramatic.

Frankenstein Mint Cookies

Frankenstein mint cookies pair cool mint with rich chocolate for a monster that tastes as fresh as he looks. Tint a sugar or shortbread dough green, bake at 350 degrees Fahrenheit for 10 to 12 minutes, and cool completely before decorating.

Frost the top half green, add a flat black hairline across the forehead, two candy eyes, a stitched mouth, and two pretzel bolts at the sides. A drop of mint extract in the dough or frosting keeps the flavor bright and clean.

Witch Finger Cookies

Witch finger cookies are the classic creepy party trick: buttery shortbread fingers with knuckle wrinkles and an almond nail. Shape the dough into thin logs, press an almond sliver at one end, score three lines for knuckles, and bake at 325 degrees Fahrenheit for 14 to 16 minutes.

For extra effect, brush the nail end with a little green-tinted icing or jam before pressing on the almond. They are crisp, almond-scented, and wonderfully eerie next to a bowl of punch.

Bloody Eyeball Cookies

Bloody eyeball cookies are delightfully gross in the best way, with a soft sugar cookie base, a white chocolate eyeball, and red gel veins. Bake the cookies at 350 degrees Fahrenheit for 10 to 12 minutes, then top each one with a dollop of white frosting.

Press a round white chocolate candy or a frosted marshmallow into the center, add a dark chocolate chip pupil, and draw thin red veins outward with gel icing. Kids love assembling these, and adults love how surprisingly tasty the simple vanilla base is.

Tombstone Graveyard Cookies

Tombstone graveyard cookies turn a simple rectangular sugar cookie into a miniature headstone, complete with an epitaph and crumbled cookie dirt. Bake the rectangles at 350 degrees Fahrenheit for 11 to 13 minutes, rounding the top edge before baking for the classic tombstone shape.

Ice with gray or white icing, pipe R.I.P. or a funny name in dark icing, and stand the cookies upright in a tray of chocolate cookie crumbs. They make a wonderful edible graveyard scene for a party centerpiece.

Caramel Apple Cookies

Caramel apple cookies capture the fairground favorite without the sticky mess, with apple pieces baked into a soft, cinnamon-spiced cookie and a drizzle of salted caramel on top. Bake at 350 degrees Fahrenheit for 12 to 14 minutes until the edges are golden.

Finely dice the apple so it softens evenly, and add a handful of toffee bits for crunch. A pinch of flaky salt on the caramel drizzle balances the sweetness and makes these taste like autumn in every bite.

Pumpkin Spice Snickerdoodles

Pumpkin spice snickerdoodles are soft, puffy, and rolled in cinnamon sugar with a cozy pumpkin pie spice blend. Cream butter with brown sugar, add pumpkin puree and vanilla, and bake at 350 degrees Fahrenheit for 11 to 13 minutes until the centers look just set.

The pumpkin keeps the crumb extra moist, while the cinnamon-sugar coating gives a lightly crisp, crackled top. These are the cookies to bake on a chilly afternoon, preferably with a mug of cider nearby.

Chocolate Peanut Butter Spider Cookies

Chocolate peanut butter spider cookies start as soft peanut butter cookies, then get a chocolate truffle body and pretzel or licorice legs. Bake the peanut butter cookies at 350 degrees Fahrenheit for 10 to 12 minutes, then press a chocolate candy into the warm center.

Add eight thin pretzel stick legs, two candy eyes, and a drizzle of chocolate for a spider that is more cute than scary. The salty-sweet peanut butter and chocolate pairing is a guaranteed crowd-pleaser.

Oreo Bat Cookies

Oreo bat cookies are a no-bake shortcut with big charm: a chocolate sandwich cookie body, bat wings, and candy eyes. Twist apart a second cookie for wings, or use chocolate wafer pieces, and attach everything with melted chocolate.

Add two small candy eyes and tiny white fangs, then chill for 15 minutes until the chocolate sets. They are quick enough for last-minute party prep and fun enough for kids to assemble entirely on their own.

Fluffy Marshmallow Ghost Cookies

Fluffy marshmallow ghost cookies are soft, pillowy, and wonderfully light, with a marshmallow baked right on top of a sugar cookie base. Bake the base at 350 degrees Fahrenheit for 8 to 10 minutes, add a large marshmallow, and return to the oven for 2 minutes until puffed.

Drizzle with white chocolate, add chocolate chip eyes, and let the coating set. The combination of crisp cookie, gooey marshmallow, and snappy chocolate is pure Halloween comfort.

Slime Green Monster Cookies

Slime green monster cookies are bright, chewy, and full of mix-ins, with green-tinted dough, chocolate chips, and candy-coated chocolates. Bake at 350 degrees Fahrenheit for 11 to 13 minutes until the edges are golden but the centers stay soft.

Drizzle with neon green icing for a slime effect, add candy eyes, and let the cookies cool on the pan for 5 minutes so they set without breaking. They are loud, fun, and perfect for a monster-themed party table.

Red Velvet Dracula Cookies

Red velvet Dracula cookies are soft, cocoa-kissed, and strikingly red, with a cream cheese center or frosting and a dramatic cape-worthy look. Bake at 350 degrees Fahrenheit for 11 to 13 minutes until the tops are set but still tender.

Fill with cream cheese frosting for a sandwich version, or top with a swirl and two white chocolate fangs. The gentle tang of the frosting balances the sweet cocoa crumb, and the deep red color looks stunning on a dark platter.

Chocolate Chip Pumpkin Cookies

Chocolate chip pumpkin cookies are soft, cake-like, and packed with melty chocolate, with pumpkin puree and warm spices in every bite. Bake at 350 degrees Fahrenheit for 12 to 14 minutes until the tops spring back lightly when touched.

Use a mix of semi-sweet and milk chocolate chips for depth, and add a pinch of cinnamon and nutmeg. These are cozy, everyday Halloween cookies that disappear straight from the cooling rack.

Maple Leaf Autumn Cookies

Maple leaf autumn cookies celebrate the quieter side of October, with maple syrup in the dough, a hint of cinnamon, and leaf shapes in warm reds, oranges, and golds. Bake at 350 degrees Fahrenheit for 10 to 12 minutes until lightly golden.

Ice with maple buttercream or royal icing, then pipe a delicate vein down the center of each leaf. They are sweet, buttery, and lovely for Thanksgiving-adjacent gatherings as well as Halloween.

Witch Broom Pretzel Cookies

Witch broom pretzel cookies are a salty-sweet treat built around a pretzel stick handle and a cookie or shredded wheat broom head. Bake a small round butter cookie at 350 degrees Fahrenheit for 10 minutes, or use a store-bought base for a shortcut version.

Attach the pretzel stick with melted chocolate, fan out thin pretzel pieces or shredded cereal at the base, and tie with a strip of licorice. The crunch of pretzel against soft cookie is irresistible.

Black Cauldron Cookies

Black cauldron cookies are round chocolate cookies with a bubbling green or purple top, like a witch’s brew ready to boil over. Bake dark chocolate cookies at 350 degrees Fahrenheit for 10 to 12 minutes, then top with a swirl of tinted buttercream.

Add candy pearls, sprinkles, and a few gummy worms crawling out of the brew for a playful finish. The dark chocolate base keeps the sweetness balanced, and the bright topping makes them pop on the table.

Potion Bottle Cookies

Potion bottle cookies are tall, narrow sugar cookies decorated like little apothecary bottles filled with magical brews. Bake the bottle shapes at 350 degrees Fahrenheit for 10 to 12 minutes, then cool completely before icing so the colors stay bright.

Flood each bottle with jewel-toned icing in emerald, violet, or amber, add a cork-colored top, and pipe a tiny label with a playful potion name. They look enchanting lined up on a shelf or tucked into a party favor bag.

Ghost Meringue Kisses

Ghost meringue kisses are light as air, crisp on the outside, and melt-in-your-mouth inside, piped into little ghost shapes with chocolate chip eyes. Whip egg whites with sugar until stiff peaks form, then bake at 200 degrees Fahrenheit for 90 minutes until dry.

They are naturally gluten-free, sweet, and feather-light, which makes them a lovely contrast to rich chocolate cookies. Serve them in a tall jar or scattered on a dark platter for a spooky, airy touch.

Pumpkin Whoopie Pie Cookies

Pumpkin whoopie pie cookies are soft, cake-like pumpkin rounds sandwiched with tangy cream cheese frosting. Bake at 350 degrees Fahrenheit for 11 to 13 minutes until the tops spring back, then cool completely before filling.

Pipe a generous swirl of cream cheese frosting between two rounds, roll the edges in crushed gingersnap crumbs, and chill for 30 minutes so the filling sets. They are rich, spiced, and perfect for sharing.

Chocolate-Dipped Ghost Cookies

Chocolate-dipped ghost cookies start with a simple sugar or shortbread ghost, half-dipped in white or dark chocolate for a two-tone effect. Bake at 350 degrees Fahrenheit for 10 to 12 minutes, cool, then dip the bottom half and set on parchment.

Add chocolate chip eyes before the coating sets, and sprinkle with a little coarse sugar for sparkle. The snap of chocolate against buttery cookie is simple and satisfying.

Halloween Sprinkle Sugar Cookies

Halloween sprinkle sugar cookies are the easiest festive bake in this collection: soft vanilla sugar cookies rolled in orange, black, purple, and green sprinkles before baking. Bake at 350 degrees Fahrenheit for 10 to 12 minutes until the edges are just golden.

The sprinkles add crunch and color without any icing work, which makes these ideal for busy weeknights, bake sales, and baking with very young children. They stay soft for days in an airtight tin.

Spiced Molasses Cookies

Spiced molasses cookies are deep, dark, and fragrant, with molasses, ginger, cinnamon, and cloves baked into a soft, chewy crumb. Bake at 350 degrees Fahrenheit for 11 to 13 minutes, and roll the dough in coarse sugar first for a crackled top.

The flavor deepens overnight, so these are an excellent make-ahead choice for parties. Serve them slightly warm with coffee or cider, or ice them with a simple orange glaze for a Halloween twist.

Sugar Skull Day of the Dead Cookies

Sugar skull Day of the Dead cookies honor a beautiful tradition with white skull cookies decorated in bright flowers, dots, and swirls. Bake vanilla sugar skulls at 350 degrees Fahrenheit for 10 to 12 minutes, then flood with white icing and let it dry.

Pipe marigold-inspired flowers around the eyes, add colorful dots along the forehead and cheeks, and finish with a stitched smile. They are joyful, detailed, and a lovely way to celebrate remembrance with color.

Midnight Black Cocoa Cookies

Midnight black cocoa cookies are intensely dark, almost black, with a deep chocolate flavor and a soft, brownie-like center. The dough uses black cocoa powder and a little brown sugar, and it bakes at 350 degrees Fahrenheit for 11 to 13 minutes.

Roll in powdered sugar for a cracked, moonlit look, or sandwich with vanilla buttercream for a striking black-and-white contrast. They are dramatic, rich, and perfect for a midnight movie night.

Toffee Apple Oat Cookies

Toffee apple oat cookies are hearty and chewy, with oats, diced apple, toffee bits, and a hint of cinnamon. Bake at 350 degrees Fahrenheit for 12 to 14 minutes until the edges are golden and the centers are still slightly soft.

The oats give a satisfying chew, the apple stays tender, and the toffee melts into little caramel pockets. These feel like a wholesome autumn cookie with just enough indulgence for Halloween.

Brown Butter Pumpkin Cookies

Brown butter pumpkin cookies taste like the coziest version of fall, with nutty brown butter, pumpkin puree, and a brown sugar glaze. Brown the butter until golden and fragrant, cool it slightly, then mix the dough and bake at 350 degrees Fahrenheit for 12 to 14 minutes.

The brown butter adds a toffee-like depth that plain butter cannot match, while the glaze sets into a thin, sweet shell. These are soft, rich, and wonderful with a cup of tea.

Candy Eyeball Brownie Cookies

Candy eyeball brownie cookies are fudgy, crackled, and topped with staring candy eyes for a monster-brownie hybrid. Mix a brownie-like dough with melted chocolate and cocoa, scoop generously, and bake at 350 degrees Fahrenheit for 11 to 13 minutes.

Press candy eyes into the warm tops, add a drizzle of white chocolate, and let the cookies cool on the pan so the centers stay gooey. They are rich, chocolatey, and always popular with chocolate lovers.

Mint Witches’ Brew Cookies

Mint witches’ brew cookies are cool, green, and a little mysterious, with mint chocolate chips or crushed mint candies folded into a chocolate cookie dough. Bake at 350 degrees Fahrenheit for 11 to 13 minutes until just set.

Drizzle with green-tinted white chocolate and add a sprinkle of crushed candy for a bubbling cauldron effect. The cool mint against dark chocolate is refreshing and festive.

Spooky Bare Tree Cookies

Spooky bare tree cookies are silhouette cookies with twisted branches reaching across a moonlit sky. Cut a dark cocoa or spiced dough into tree shapes, bake at 350 degrees Fahrenheit for 11 to 13 minutes, and ice with dark brown or black icing.

Add a pale yellow moon, a few tiny bats, and a dusting of edible glitter for night-sky sparkle. They look artistic on a platter and pair beautifully with ghost and moon cookies.

Crescent Moon and Star Cookies

Crescent moon and star cookies are dreamy and golden, with vanilla or honey dough cut into moons and stars and finished with shimmering icing. Bake at 350 degrees Fahrenheit for 10 to 12 minutes until lightly golden.

Ice the moons in pale yellow and the stars in gold, add a sprinkle of edible stars or sugar pearls, and serve them with hot chocolate for a cozy night-sky theme. They are gentle, pretty, and perfect for younger children.

Acorn Shaped Cookies

Acorn shaped cookies are small, sweet, and woodland-charming, with a round cookie base, a chocolate cap, and a tiny stem. Bake mini vanilla or peanut butter cookies at 350 degrees Fahrenheit for 9 to 11 minutes, then assemble while warm.

Dip the top in melted chocolate, add chocolate sprinkles for the cap texture, and finish with a small pretzel piece as a stem. They are bite-sized, adorable, and perfect for autumn snack boards.

Shortbread Coffin Cookies

Shortbread coffin cookies are buttery, crisp, and darkly funny, shaped like little coffins and decorated with simple icing details. Bake the shortbread at 325 degrees Fahrenheit for 15 to 17 minutes until pale gold and firm.

Ice in black, purple, or deep red, add a small cross or flower, and pipe a name or R.I.P. in contrasting icing. They are a conversation starter and a fun addition to a graveyard-themed dessert table.

Chocolate Graveyard Crunch Cookies

Chocolate graveyard crunch cookies combine crushed chocolate cookies, chocolate chips, and a crunchy cereal or toffee for a dirt-and-tombstone effect. Bake a chocolate chip-style dough at 350 degrees Fahrenheit for 11 to 13 minutes.

Top each warm cookie with a small rectangular biscuit tombstone and a sprinkle of crushed cookies for dirt. The mix of soft cookie, crunchy topping, and chocolate is deeply satisfying.

Pumpkin Patch Thumbprint Cookies

Pumpkin patch thumbprint cookies are soft, spiced rounds with a dollop of pumpkin butter or orange jam in the center. Bake at 350 degrees Fahrenheit for 11 to 13 minutes, pressing the thumbprint again gently right after baking if it puffs up.

Fill with pumpkin butter, caramel, or apricot jam tinted orange, and add a tiny green icing leaf for a pumpkin look. They are tender, fruity, and lovely for tea-time gatherings.

Spider Cookie Cups

Spider cookie cups are baked in a mini muffin tin, then filled with chocolate and topped with a spider made from candy and pretzel legs. Bake sugar or chocolate cookie dough in a greased mini muffin tin at 350 degrees Fahrenheit for 10 to 12 minutes, then press the centers down while warm.

Fill with melted chocolate or peanut butter cups, add a round chocolate candy body, pretzel legs, and candy eyes. They are bite-sized, cute, and easy to serve at parties.

Candy Corn Cookie Bars

Candy corn cookie bars turn the striped candy into an easy slice-and-share traybake, with layers of yellow, orange, and white cookie dough pressed into a pan. Chill the layered dough, then bake at 350 degrees Fahrenheit for 22 to 25 minutes until the top is set and lightly golden.

Cool completely, then cut into triangles or bars for clean stripes. They feed a crowd with far less work than individual cut-outs, and they look wonderful stacked on a cake stand.

Salted Caramel Pretzel Ghost Cookies

Salted caramel pretzel ghost cookies are sweet, salty, and crunchy, with a soft sugar cookie base, a ghost-shaped white chocolate top, and crushed pretzels. Bake at 350 degrees Fahrenheit for 10 to 12 minutes, then top with a drizzle of salted caramel.

Add pretzel pieces around the edges for crunch, pipe ghost eyes with dark chocolate, and finish with flaky salt. The balance of caramel, salt, and crunch makes these a grown-up favorite that kids still love.

Giant Monster Cookie Pizza

Giant monster cookie pizza is the grand finale: one enormous cookie baked in a pizza pan, decorated like a friendly monster face, and sliced into wedges. Press chocolate chip or sugar cookie dough into a greased 12-inch pizza pan and bake at 350 degrees Fahrenheit for 18 to 22 minutes until golden at the edges and soft in the center.

Frost with green or purple buttercream, add candy eyes, chocolate chip teeth, and a zigzag mouth, then slice like a pizza for sharing. It is the perfect centerpiece for a party, and everyone gets to pick their favorite monster slice.

FAQs

Conclusion

However you celebrate Halloween, there is something special about a kitchen filled with the smell of warm cookies and a table covered with ghosts, pumpkins, and monsters. Bake one batch for the party, save a few for quiet October nights, and enjoy the simple joy of making something sweet by hand.

Start with your favorite idea from this list, gather your sprinkles and icing bags, and make this October a little spookier and a lot sweeter. Happy baking, and happy Halloween.

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