Halloween calls for some fun cookie baking with the family. These sugar cookie recipes focus on easy steps and common ingredients you probably have already. You will see ideas that range from simple ghost shapes to slightly more decorated pumpkins. Each one includes clear decorating tips so the cookies turn out looking spooky but still taste sweet. Choose the ones that fit the time and tools you have available.
Helpful Tips Before You Start
These steps will help your sugar cookies hold their shapes and take on crisp Halloween details.
Chill the Dough
Roll and cut the dough, then chill the shapes on the baking sheet for 15 minutes before baking. This keeps edges sharp for ghosts, pumpkins, and other cutouts.
Use Gel Food Coloring
Gel colors give bright shades for icing without adding extra liquid. Start with small amounts and mix in a separate bowl for each shade.
Pipe Fine Details Last
Apply base coats of icing first and let them set for at least 30 minutes. Then add eyes, mouths, and other spooky accents with a thin piping tip.
Cool Completely Before Decorating
Place baked cookies on a wire rack until they reach room temperature. Any warmth will cause icing to run or lose its shape.
Ghostly Meringue Sugar Cookies
These Ghostly Meringue Sugar Cookies pair a simple buttery base with tall swirls of meringue shaped into ghosts. They suit Halloween parties or casual family baking when you want a festive treat that stays light.
The cookies turn out crisp with a mild vanilla taste while the meringue bakes up airy and sweet. Mini chocolate chips add quick eyes without extra steps.
Serves 4 people.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 16 mini chocolate chips
Instructions
- Heat the oven to 350 degrees and line a baking sheet with parchment paper.
- Beat the softened butter and 1/4 cup sugar in a bowl until light and fluffy.
- Mix in the egg yolk, vanilla extract, and salt until combined.
- Stir in the flour until a soft dough forms.
- Roll the dough into 8 small balls, place them on the sheet, and flatten each slightly.
- Bake the cookies for 10 to 12 minutes until the edges turn golden. Let them cool on the sheet.
- Lower the oven to 200 degrees. In a clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Slowly add the remaining 1/2 cup sugar while beating on high until stiff, glossy peaks form.
- Spoon the meringue into a piping bag fitted with a round tip and pipe ghost shapes onto each cooled cookie.
- Press two mini chocolate chips into each meringue ghost for eyes.
- Bake the topped cookies for 25 minutes, then turn off the oven and leave them inside for another 20 minutes to dry.
Extra Tips
Room temperature egg whites whip faster and reach better volume. Pipe the meringue in an upward swirling motion to create height and a ghost shape. Once baked, store the cookies in a single layer in an airtight container so the meringue stays crisp and does not stick. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Electric Mixer, Piping Bag
Black Cat Silhouette Sugar Cookies
These black cat silhouette sugar cookies add a simple spooky detail to any Halloween table. Round cookies get a light base of icing before a bold black cat shape is piped on top. The result feels festive without needing fancy cutters or advanced skills.
The cookies stay soft in the center with light golden edges. A classic vanilla taste comes through clearly under the sweet icing layer.
Serves 4 people.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 3 tablespoons milk
- Black gel food coloring
Instructions
- Whisk the flour, baking powder, and salt in a bowl until evenly combined.
- In a separate bowl, beat the butter and granulated sugar until light and creamy. Add the egg and vanilla extract, then mix until smooth.
- Gradually stir the dry ingredients into the wet mixture until a dough forms. Wrap the dough and chill it for 30 minutes.
- Roll the dough to 1/4-inch thickness on a lightly floured surface. Cut into 3-inch rounds and place them on a baking sheet.
- Bake at 350°F for 8 to 10 minutes until the edges turn lightly golden. Cool the cookies completely on a wire rack.
- Stir the powdered sugar and milk together until smooth. Add black gel food coloring a drop at a time until the icing reaches a deep black shade.
- Spread a thin layer of plain white icing on each cooled cookie as a base. Let it set for 10 minutes, then pipe the black icing into a cat silhouette on top of each cookie.
Extra Tips
Chill the dough a little longer if your kitchen runs warm so the cat outlines stay sharp when piped. A small round tip on the piping bag helps create clean lines for the ears and tail without bleeding into the base layer. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Piping Bag
Bloody Eyeball Sugar Cookies
These bloody eyeball sugar cookies turn a simple batch of sugar cookies into a fun Halloween treat. They suit parties, school events, or an afternoon baking session with family. The base stays soft with a light vanilla taste and a slight crunch at the edges.
White icing covers each round cookie while thin red lines create the bloody veins. A single candy eye sits in the center for the full effect. The result looks striking without extra steps or hard-to-find tools.
Serves 4 people.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 3 tablespoons milk
- Red gel food coloring
- 8 candy eyes
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Stir together the flour, baking powder, and salt in a medium bowl.
- In a larger bowl, beat the butter and granulated sugar until light. Add the egg and vanilla extract, then mix until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until a dough forms. Roll the dough into eight equal balls and flatten each into a circle on the baking sheet.
- Bake for 10 to 12 minutes until the edges turn lightly golden. Cool the cookies completely on a wire rack.
- Mix the powdered sugar and milk in a small bowl until smooth to create white icing. Spread a thin layer over each cooled cookie.
- Add a few drops of red gel food coloring to a small portion of the remaining icing. Pipe thin lines from the center outward to form veins.
- Press one candy eye into the center of each cookie while the icing is still soft.
Extra Tips
Use gel food coloring instead of liquid to keep the red lines bright and prevent the icing from thinning too much. Pipe the veins right after applying the white base so they sit on the surface. Store any leftovers in an airtight container at room temperature for up to three days to maintain the soft texture. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Wire Rack, Piping Bag
Spiderweb Iced Sugar Cookies
These spiderweb iced sugar cookies add a fun Halloween detail to any dessert table. The simple sugar cookie holds a layer of sweet icing that turns into a web pattern with just a few lines and a quick drag of a toothpick. They work well for parties or as a make-ahead treat that keeps its shape.
The cookies bake up with lightly crisp edges and a soft center. Vanilla flavor comes through in both the cookie and the icing for a balanced sweet bite.
Serves 4 people.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 3 tablespoons milk
- Black gel food coloring
Instructions
- Cream the butter and granulated sugar in a mixing bowl until light and fluffy. Add the egg and vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture and stir until a dough forms.
- Shape the dough into a disk, wrap it, and chill for at least 30 minutes. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Roll the dough to 1/4-inch thickness on a lightly floured surface. Cut into rounds with a cookie cutter and place the shapes on the baking sheet.
- Bake for 8 to 10 minutes until the edges are lightly golden. Cool the cookies completely on a wire rack.
- Stir the powdered sugar and milk together in a bowl until smooth. Spread a thin base layer of white icing on each cooled cookie and let it set for a few minutes.
- Mix a small portion of the remaining icing with black gel food coloring until dark. Pipe thin circles of black icing onto the white base, then drag a toothpick from the center outward to form the web pattern. Let the icing set fully before serving.
Extra Tips
Chill the dough fully so the cookies hold their round shape during baking. If the icing feels too thick for spreading, add milk one teaspoon at a time. Store finished cookies in a single layer in an airtight container to keep the webs intact. Course: Dessert Cuisine: American Equipment: Mixing Bowls, Baking Sheet, Piping Bag, Toothpick
Skeleton Bone Sugar Cookies
These skeleton bone sugar cookies give a simple twist on classic cutouts. The dough bakes up lightly crisp on the edges with a soft center and mild vanilla flavor. They work well for Halloween parties or as a quick weekend project with kids.
The bone shape comes from rolling and pinching the dough by hand. No special cutters are needed. A light dusting of powdered sugar at the end keeps the bones looking pale and dry.
Serves 4 people.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar
Instructions
- Heat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, cream the butter and granulated sugar until smooth. Add the egg and vanilla extract and stir until combined.
- Whisk together the flour, baking powder, and salt in a separate bowl. Add the dry mixture to the wet mixture and stir until a soft dough forms.
- Divide the dough into eight equal pieces. Roll each piece into a thin log about 4 inches long. Pinch both ends to create small knobs so the log resembles a bone.
- Place the shaped pieces on the prepared baking sheet, spacing them 1 inch apart. Bake for 10 to 12 minutes until the edges turn lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
- Dust the cooled cookies with powdered sugar before serving.
Extra Tips
Shape the dough while it is still at room temperature so the knobs stay defined. If the dough feels sticky, chill it for 10 minutes before forming the bones. Store leftovers in an airtight container at room temperature for up to three days. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Oven, Wire Rack
Monster Mouth Sugar Cookies
These green sugar cookies get filled with bright red jam and lined with marshmallow teeth to look like open monster mouths. They fit well at Halloween parties or as a simple baking project with kids. The soft cookie texture balances the sticky jam and chewy marshmallows.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 4 drops green food coloring
- 2 tablespoons red raspberry jam
- 16 mini marshmallows
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, beat the butter and sugar until light. Add the egg yolk, vanilla extract, and green food coloring, then mix until combined.
- Stir in the flour, baking powder, and salt until a soft dough forms.
- Roll the dough into 8 small balls, place them on the baking sheet, and flatten each into a 2-inch round.
- Bake for 10 minutes until the edges turn lightly golden. Let the cookies cool completely on the sheet.
- Spread 1/2 teaspoon of red raspberry jam across the center of 4 cookies.
- Press 4 mini marshmallows into the jam on each cookie to form teeth. Top each with a second cookie to close the mouth.
Extra Tips
Press the marshmallows firmly into the jam right after spreading so they stay in place. If the jam feels too runny, chill the filled cookies for 10 minutes before serving. Store any leftovers in an airtight container at room temperature for up to two days. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Parchment Paper
Haunted House Sugar Cookies
These cookies turn classic sugar dough into haunted house shapes that fit right into a Halloween spread. They work well for a small gathering or as a hands-on treat to make with kids before a party. The finished cookies have a buttery flavor with crisp edges and a soft center, topped with simple icing details that highlight the house outlines.
Serves 4 people.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons milk
- Black food coloring
- Orange food coloring
Instructions
- Cream the softened butter and granulated sugar in a mixing bowl until light. Add the egg and vanilla extract, then mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
- Divide the dough in half, wrap each portion in plastic, and chill for 30 minutes.
- Preheat the oven to 350°F. Roll out one portion of dough on a lightly floured surface to about 1/4 inch thick. Use haunted house cookie cutters to cut shapes and place them on a baking sheet.
- Bake for 10 to 12 minutes until the edges turn lightly golden. Cool the cookies completely on the baking sheet before moving them.
- Stir together the powdered sugar and milk to make icing. Divide the icing into two bowls and tint one black and one orange.
- Pipe black icing outlines and details on each cookie to form windows, doors, and roof lines. Add orange accents for highlights or trim.
Extra Tips
Chill the dough longer if your kitchen is warm so the house shapes hold their edges during baking. Pipe the black icing first for structure, then let it set a few minutes before adding the orange details to prevent colors from bleeding. Store finished cookies in a single layer in an airtight container to keep the icing intact. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Electric Mixer, Baking Sheet, Cookie Cutters, Piping Bags
Pumpkin Carving Sugar Cookies
These cookies turn classic sugar dough into mini jack-o-lanterns. Cut them into pumpkin shapes, bake until lightly golden, then cover with bright orange icing and pipe simple carved faces on top. The result is a crisp edge with a tender center and a sweet vanilla flavor that works well for an afternoon baking session with kids or a last-minute Halloween treat.
The orange icing sets firm so the black details stay sharp. A small batch keeps the project quick and manageable.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Orange food coloring
- 3/4 cup powdered sugar
- 1 to 2 tablespoons milk
- Black food coloring
Instructions
- Heat the oven to 350 degrees and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, and salt in a bowl.
- In a second bowl, beat the butter and granulated sugar until light. Add the egg yolk and vanilla and mix until smooth.
- Stir the dry ingredients into the butter mixture until a soft dough forms. Add a few drops of orange food coloring and knead until the color is even.
- Roll the dough to 1/4-inch thickness on a lightly floured surface. Cut out pumpkin shapes and place them on the baking sheet.
- Bake for 10 to 12 minutes until the edges are lightly golden. Cool completely on a wire rack.
- Stir the powdered sugar with 1 tablespoon milk until smooth. Add more milk if needed for a spreadable consistency. Tint the icing bright orange with food coloring.
- Spread orange icing over each cooled cookie. Let the icing set for 10 minutes.
- Mix a small amount of black food coloring into any remaining icing or a fresh batch. Pipe simple carved faces onto the orange surface.
Extra Tips
Make the faces with a thin piping tip so the lines stay neat and look like real pumpkin carvings. If the dough feels sticky after adding color, chill it for 15 minutes before rolling. Store finished cookies in a single layer in an airtight container at room temperature for up to three days. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Piping Bags
Zombie Brain Swirl Sugar Cookies
These cookies turn basic sugar dough into a Halloween treat with a simple color swirl that looks like brains. They work well for parties or movie nights because the pattern shows up after baking without extra decorating. The flavor stays classic with vanilla and a soft, slightly crisp edge.
Serves 4 people.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Red food coloring
Instructions
- Cream the butter and sugar in a mixing bowl until light and fluffy. Add the egg and vanilla extract, then mix until combined.
- In a separate bowl, whisk the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients and stir until a smooth dough forms.
- Divide the dough into two equal portions. Leave one portion plain and add several drops of red food coloring to the other portion. Knead the colored dough until the red is evenly distributed.
- Take small pieces of both the plain and red dough and press them together gently. Roll or shape into balls so the colors create a swirled pattern inside each cookie.
- Place the swirled dough balls on a baking sheet lined with parchment paper. Flatten each one slightly with your hand or the bottom of a glass.
- Bake at 350 degrees Fahrenheit for 10 to 12 minutes until the edges turn lightly golden. Let the cookies cool on the sheet for a few minutes before moving them to a wire rack.
Extra Tips
Chill the swirled dough balls for 20 minutes before baking if the kitchen feels warm, which helps the brain pattern stay defined. Use gel food coloring instead of liquid for brighter red swirls without thinning the dough. Store cooled cookies in an airtight container at room temperature for up to three days. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Oven, Wire Rack
Bat Wing Cutout Sugar Cookies
These cutout cookies bring a simple spooky touch to any Halloween spread. The dark cocoa dough bakes into crisp wings with a soft center, and a quick chocolate drizzle adds just enough detail to make the shapes stand out on a dessert table.
They work well for small gatherings or as a make-ahead treat for parties. The flavor stays lightly sweet with a hint of chocolate, so they pair easily with milk or coffee.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons black cocoa powder
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and granulated sugar until smooth.
- Add the egg yolk and vanilla extract, then mix until combined.
- Stir in the flour, black cocoa powder, and salt until a soft dough forms.
- Roll the dough between two sheets of parchment to about 1/4 inch thick.
- Use a bat wing shaped cutter to cut out shapes, then use a small knife to add one or two narrow slits in each wing for the cutout effect.
- Place the cut cookies on the prepared baking sheet and bake for 10 to 12 minutes until the edges are set.
- Let the cookies cool completely on the sheet.
- Melt the dark chocolate chips in a small bowl and drizzle thin lines across the cooled wings to highlight the cutout details.
Extra Tips
Chill the dough for 20 minutes before rolling if it feels too soft for clean cutouts. Store cooled cookies in an airtight container at room temperature for up to three days. If you want a stronger chocolate taste, swap half the flour for additional black cocoa powder. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Rolling Pin, Cookie Cutters
Witch Hat Layered Sugar Cookies
These witch hat layered sugar cookies stack black and orange dough into a fun Halloween shape. They work well for parties or as a simple project with kids on a weekend afternoon. The cookies stay crisp on the edges with a soft center and a light chocolate note from the black layer.
The orange sanding sugar adds a little crunch on top. Chocolate frosting holds the layers together once the cookies cool.
Serves 4 people.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons black cocoa powder
- 1/4 cup orange sanding sugar
- 1/2 cup chocolate frosting
Instructions
- Heat the oven to 350 degrees and line a baking sheet with parchment paper.
- Stir together the flour, baking powder, and salt in a bowl.
- Cream the butter and granulated sugar until light. Add the egg and vanilla and mix until smooth.
- Divide the dough in half. Mix the black cocoa powder into one half until the color is even.
- Roll each dough half into a thin sheet. Place the black dough on top of the plain dough and press gently to form one layered sheet.
- Cut witch hat shapes with a cookie cutter and place them on the baking sheet. Sprinkle orange sanding sugar over the tops.
- Bake for 10 to 12 minutes until the edges turn golden. Let the cookies cool completely on the sheet.
- Spread a thin layer of chocolate frosting between the cookie layers to finish.
Extra Tips
Press the dough layers firmly before cutting so they stay together after baking. Use a small round cutter for the brim and a triangle cutter for the top if you do not have a hat cutter. Store cooled cookies in an airtight container at room temperature for up to three days. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Rolling Pin, Cookie Cutter
Candy Corn Skull Sugar Cookies
These Candy Corn Skull Sugar Cookies add a light Halloween twist to a classic treat. The soft sugar cookie holds a simple three-color icing that nods to candy corn while the skull shape keeps things festive for parties or movie nights.
The finished cookies taste sweet and buttery with a bit of crunch from the candy corn pieces on top. They come together with basic pantry items and store well for a few days.
Serves 4 people.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons milk
- Yellow food coloring
- Orange food coloring
- 12 candy corn pieces
Instructions
- Heat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, then mix until combined.
- Stir in the flour, baking powder, and salt until a soft dough forms.
- Roll the dough to about 1/4 inch thick on a lightly floured surface.
- Cut out skull shapes with a cookie cutter and place them on the baking sheet.
- Bake for 10 to 12 minutes until the edges are lightly golden, then let the cookies cool completely on a wire rack.
- In a clean bowl, whisk the powdered sugar and milk until smooth to make the icing.
- Divide the icing into three small bowls. Leave one bowl plain, tint the second bowl yellow, and tint the third bowl orange.
- Spread or pipe the icings onto each cooled skull cookie in candy corn stripes.
- Press two candy corn pieces onto each cookie while the icing is still soft.
Extra Tips
Chill the cut dough shapes for 10 minutes before baking if you want sharper skull edges. Store the finished cookies in a single layer in an airtight container so the candy corn stays firm. If the icing feels too thick, add a drop more milk to help it spread evenly. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Skull Cookie Cutter, Wire Rack
Creepy Crawly Centipede Sugar Cookies
These cookies turn plain sugar dough into long centipede shapes that stretch across a plate. They suit Halloween gatherings or classroom parties where a simple hands-on treat feels right.
The finished cookies have a soft center and lightly crisp edges. Black licorice strips create the segmented body and legs while candy eyes add the finishing touch.
Serves 4 people.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 12 black licorice whips
- 8 candy eyeballs
- 1/4 cup chocolate frosting
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and sugar until light. Add the egg and vanilla extract and mix until combined.
- Stir in the flour, baking powder, and salt until a smooth dough forms.
- Divide the dough into four equal pieces. Roll each piece into a long, thin log about 6 inches in length and place on the prepared baking sheet.
- Bake for 10 to 12 minutes until the edges turn lightly golden. Let the cookies cool completely on the sheet.
- Cut the black licorice whips into short pieces for legs and longer pieces for body segments. Press the pieces gently into the cooled cookies.
- Use a small dab of chocolate frosting to attach two candy eyeballs to one end of each cookie.
Extra Tips
Cut the licorice just before decorating so the pieces stay flexible. If the frosting feels too thick, warm it slightly in the microwave for five seconds to make attachment easier. Store cooled cookies in an airtight container at room temperature for up to three days. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Parchment Paper