These Halloween sugar cookies use just 2 tablespoons of coconut sugar instead of heaps of “regular” cane sugar. They’re soft in the middle, golden around the edges, and made with real ingredients (no neon food coloring or mystery orange frosting here). Grab some cookie cutters, let the kids go wild with ghosts, pumpkins, and bats, and don’t worry if they all come out a little crooked — that’s the charm of homemade Halloween.
Halloween Cookies (ghosts, pumpkins, and bats!)
Prep time: 20 minutes
Bake time: 8-10 minutes
Servings: 16-20 cookies (depending on cutter size)
INGREDIENTS
Sugar Cookies
- 1 cup flour
- 2 tablespoons coconut sugar (or your favorite sugar substitute)
- ½ teaspoon baking powder
- 4 tbs softened butter (unsalted)
- 2 tbs milk
- 2 teaspoon vanilla extract
For the natural icing (optional):
- ¾ cup powdered coconut sugar (or powdered monk fruit blend)
- 2–3 teaspoon milk or water
- ¼ teaspoon vanilla extract
Natural coloring ideas:
- Orange: pinch of turmeric + a little pumpkin purée or carrot juice
- Black: activated charcoal or black cocoa powder
- Green: spinach powder
- White: plain icing or a spoon of coconut cream
- Or simply use natural food dyes from Amazon
DIRECTIONS
Sugar Cookies
- Preheat oven to 350°F (177°C).
- Line a baking sheet with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, coconut sugar, and baking powder.
- Add wet ingredients:
- Add butter, milk, and vanilla. Mix with a fork or your hands until a soft dough forms.
- Chill:
- Wrap in plastic or cover and refrigerate for 10–15 minutes to make rolling easier.
- Roll & cut:
- Roll dough on a lightly floured surface to ¼-inch thick.
- Cut into shapes using Halloween cookie cutters (ghosts, pumpkins, bats).
- Transfer to the baking sheet.
- Bake: 8–10 minutes, or until edges are lightly golden. Let cool completely before decorating.
- Decorate:
- Whisk icing ingredients in a small bowl.
- Divide into cups and tint with natural dyes.
- Spread, drizzle, or swirl — no perfection required.
NOTES
- Make ahead: Chill the dough for up to 2 days or freeze up to 1 month.
- Storage: Keep cookies in an airtight container for 3–4 days at room temperature or 1 week in the fridge.
- Decorating with kids: Skip the piping bags — spoons and fingers work just fine.
- Natural dye tip: Add color slowly; turmeric and beet powder darken as they sit.
Leave a Reply