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Halloween Frosted Cookies

Grocery Store-Style Frosted Sugar Cookies (Halloween Edition)

Yields: ~24 thick, soft cookies Time: About 1 hour + cooling
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Ingredients Method Notes

Ingredients
  

  • For the cookies
  • 1 cup 226g unsalted butter, room temp
  • 1 cup 200g granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 ¾ cups 345g all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine salt
  • 2 –3 tbsp milk as needed for dough softness
  • For the frosting
  • ¾ cup 170g unsalted butter, room temp
  • 2 ½ –3 cups 300–360g powdered sugar
  • 2 –3 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • Orange gel food color
  • Halloween sprinkles

Method
 

  1. In a large bowl, beat butter and sugar until light and fluffy, 2–3 minutes.
  2. Beat in egg and vanilla.
  3. In a separate bowl whisk flour, cornstarch, baking powder, baking soda, and salt. Add to butter mixture; mix just until combined. If too stiff/crumbly, add milk 1 tbsp at a time until soft but not sticky.
  4. Scoop ~2 tbsp dough, roll into balls, and place spaced on parchment-lined sheets. Slightly press tops flat with your palm.
  5. 350°F / 177°C for 8–10 minutes. Edges should not brown — pale is correct. Cool completely.
  6. Frost & finish
  7. Beat butter until creamy; add powdered sugar gradually.
  8. Add vanilla, salt, and cream until fluffy and spreadable. Tint orange.
  9. Frost thickly. Add Halloween sprinkles like your rent depends on it.
  10. Cut a few, box a few, eat at least two standing over the sink — I won’t tell.

Notes

Cut a few, box a few, eat at least two standing over the sink — I won’t tell.
Then cue up your Burton of choice, bite into pure childhood, and text me your review like I’m the Rotten Tomatoes of sugar cookies, because I live for that.