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These Slice and Bake Halloween Cookies are easy, fun Halloween sugar cookies with surprise designs hidden inside!
I have a love-hate relationship with the slice-and-bake cookies you can buy at the grocery store. I LOVE the idea of them—the fact that you can slice into a tube of ordinary sugar cookie dough and discover a pumpkin, or a Christmas tree, or a heart on the inside absolutely delights my inner child. It’s magical!
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But the fact is, I usually like the IDEA of these cookies more than the final product. What can I say? I’m a sucker for home-made desserts, and there’s no way that cookies from a tube can compare to sugar cookies that have been made with real butter, the best vanilla extract, and love, sweet love. (Whoops, did I just give away my secret ingredient?)
That’s why I’m thrilled to share this recipe with you today! I’ve cracked the code on making SUPER FUN slice and bake sugar cookies, with hidden designs inside! These are Halloween themed, obviously, but you can absolutely use this technique for any theme, any holiday, any shape, any color scheme…you get the idea. It’s a little time consuming because there are a few chilling periods involved, but it’s not hard, and if you like to play with your food, it’s ridiculously fun. Plus, I made a video showing you exactly how it’s done!
Originally, I was just going to do the black and white ghost ones. But then I picked up a full set of mini Halloween cutters, and they were ALL so cute. Cats! Bats! Crescent moons! Each one begging to be made into its own unique cookie. How could I say no?! So I made a triple batch of cookie dough, busted out ALL the cutters and food coloring, and went to town.
And honestly, I have no regrets. I think each design is great on its own, but when taken together, it’s an absolutely amazing Halloween spectacle. In the recipe, I’ve provided instructions for making the black cat cookies (the ones that are primarily demonstrated in the video).
But I used the same technique for all of these cookies, so once you get the basics down, you can make literally anything! (The pumpkin and bat cookies are slightly different, so there’s a note at the bottom of the recipe explaining how I got that cool bat-and-moon effect.)
And how do the cookies taste? Like a delicious sugar cookie! Buttery, sweet, with a hint of vanilla, they have a crunchy edge from the sprinkles and a soft interior. I would only recommend using gel food coloring to make these, because if you use liquid you’re going to have to use a TON and you will get a food coloring aftertaste, as well as possibly a weird texture. I used only Americolor food coloring and had no aftertaste, although I did have a bluish-black tongue! NO REGRETS.
If you make these, you MUST share on my social media or tag me so I can see them! I want to see an army of slice-and-bake cookies take over the holidays! And tell me: which design is your favorite? What kind of slice-and-bake cookies would YOU make?
Slice and Bake Halloween Cookies
Ingredients
- 18 oz all-purpose flour (4 1/4 cups)
- ½ tsp salt
- 8 oz cold unsalted butter cubed
- 12 ¼ oz granulated sugar (1 ¾ cups)
- 2 tsp vanilla extract
- 2 large eggs
- black gel food coloring (I used Americolor Super Black)
- purple gel food coloring (I used Americolor Electric Purple and Regal Purple)
- 1 egg white
- small Halloween cookie cutters (I used Fox Run’s Halloween cookie cutter set)
- black sugar sprinkles
Instructions
- In a bowl, whisk together the flour and salt and set aside for now.
- Combine the cold cubed butter and the sugar in the bowl of a large stand mixer fitted with a paddle attachment. Beat them on medium speed just until they're mixed together and there are no longer any chunks of butter. The key is to get a homogenous texture, but not beat until it's light and fluffy—we don't want to beat too much air into the dough, because that will cause the cookies to spread!
- Add the vanilla extract and one egg, and beat to combine. Add the second egg and beat until it's incorporated.
- Stop the mixer and add the flour, and mix on low speed until most of the flour is incorporated and just a few streaks remain. Finish mixing the dough with a spatula, scraping the bottom and sides of the bowl.
- Separate out about a fifth of the dough. It doesn’t have to be precise, anything between a fifth and a quarter of the dough will work fine. Mix purple gel food coloring into the larger portion of the dough—you can either use your mixer, or knead it in by hand. If you’re using your hands, I HIGHLY recommend wearing plastic gloves to keep your hands clean! I used mostly Americolor Electric Purple, mixed with a small amount of Regal Purple, to get the color you see in the photos. Note that the dough will be a lighter color once it bakes. Wrap the purple dough in cling wrap and leave it at room temperature.
- Mix the black gel food coloring into the smaller portion of dough. Roll it out between two sheets of Reynolds parchment paper until it is between ¼-1/2 inch thick, and refrigerate until firm.
- Use a small cookie cutter to cut out black cat shapes from the black dough. Space them together as close as possible, and once you’ve cut out as many black cats as you can, re-roll the dough and cut out more. Place the cats on a baking sheet lined with parchment and freeze briefly until firm, 10-15 minutes.
- Whisk the egg white with a teaspoon of water. Once the cats are firm, lightly brush one with egg white and press another cat on top. Continue to press the cats together until you have a long column of black cats. If it gets unwieldy, you can make several smaller columns, or return the cats to the freezer for a few minutes to firm up again. As you’re stacking them, make sure you press them together well, and pinch any extremities, like their legs and tails, together as well. Once all the cats are in one column, freeze again until very firm, 20-30 minutes.
- When the cats are firm, pinch off a section of the purple dough and roll it into a long skinny rope. Press the rope onto the cats, pushing it into any crevices and making sure that there are no air pockets between the black dough and the purple dough. Pinch, roll, and press the purple dough all around the cats until the cat column is completely surrounded. Now roll the cookie dough log on your work surface until it becomes round.
- Put the black sugar sprinkles in a shallow pan, and roll the cookie dough log around in the sprinkles until the outside is covered. Wrap the log tightly in cling wrap, and refrigerate until completely firm, about 2 hours.
- Preheat the oven to 350 F. Cover your baking sheets with parchment paper. Slice the end off of the cookie dough log (the end will always be misshapen—more for you to snack on!) then slice cookie rounds a little more than ½-inch thick. Place the cookies on the baking sheets and bake for 9-10 minutes, until slightly puffy and set around the edges. Don’t wait for them to take on any color, and don’t overbake! These are best when still soft in the middle. Let cool for 5 minutes on the baking sheet, then move to a wire rack to cool completely.
- Bat variation: After the dough is made, take out 1/5 of it and dye it black for the bats. Take a quarter of the remaining dough and dye it yellow for the moon, then dye the rest of the dough dark blue. Make a column of bats just as you would for the black cats. Once the column is firm, roll the yellow dough into a fat tube the length of the bats. Take a knife and cut a slit along the length of the tube, going to about the center of the circle. Paint one edge of the bat’s wings with egg whites. Insert the wings into the slit in the yellow tube, to make it seem as if the bats were flying in front of the moon. Press the tube firmly around the bat wings, then freeze everything until firm. Cover the bat/moon with blue cookie dough and proceed with the rest of the instructions.
- Pumpkin Variation: After the dough is made, take out 1/5 of it and dye it orange for the pumpkins. Divide the remaining dough in half and color half of it white and half of it yellow. Make a column of pumpkins just as you would for the black cats. Once the column is firm, roll out the white dough into a rectangle the length of the column, and wrap it around the pumpkins, pressing firmly to get it in any crevices. Roll to make the log round, then freeze for just 5-10 minutes. Then roll out the yellow dough in a similar way and wrap that around the white dough, rolling the log again to make it round. Sprinkle, chill, slice, and bake as usual.
Video
Nutrition
Tools and Ingredients Used:
- 7-Piece Halloween Cookie Cutter Set
- Americolor Super Black Gel Food Coloring
- Americolor Bright White Gel Food Coloring
- Americolor Regal Purple Gel Food Coloring
- Americolor Electric Purple Gel Food Coloring
- Americolor Lemon Yellow Gel Food Coloring
- Americolor Orange Gel Food Coloring
- Americolor Super Red Gel Food Coloring
These are so cute! I bet they would go down really well with kids at a Halloween party too!
These are amazing! I love that the designs don’t spread at all–that’s what always bugged me about the store-bought ones. Going to try them!
Ahhhh so cute! I think I like the bats the best, but it’s hard to choose!
Thank you for the great idea. I really don’t care for the cookies from a tube. I’m excited to take your idea and run with it.
The black & white ghosts are my favorite but all of theme are so cute! I’ve always thought that slice and bake cookies looked intimidating but now I want to give it a try!
So cute! I love your use of creativity here.
You make this look so easy — but I’m afraid my cookies would come out looking like a Rohrschak test!
These look super. I don’t celebrate Halloween, but intend to make Christmas cookies using this idea. By the way, if you crush your parchment paper into a wad, then flatten it out again, it will lay flat in the pan without curling and it doesn’t affect the way things bake.
these look amazing and such a great fun idea. whilst I totally understand the use of parchment paper, as someone who hates waste and is always concerned about our impact on the environment, I did wonder if you have ever used the re-usable liners you can buy? They are so easy to use and clean and I find that none of my bakes ever stick to them, and it just saves on buying and throwing away so much parchment paper.
I LOVE these, they’re so fun! What a brilliant recipe!
This is so creative. Looks so beautiful!
These are really cool, I love them! What a fab idea for Halloween
These are soo cute!! I totally agree about the parchment. I don’t bake without it anymore! Makes cleanup a snap!!
These are such a cute idea! My favorite is the cat!
These are amazing! I’m making these for this year’s Halloween party! Is it possible to make the rolls beforehand and freeze them for a week or so before using?
Cute idea, but I worked for hours on these cookies and they look terrible. There are much simpler ways to make cookies for Halloween that are actually worth the effort.
Would love to make these but 18 oz does not equal 4.25 cups so I’m not sure of the proper amount of flour! Did you mean 2.25 cups? Help!
Hi Leesa, You might be thinking of liquid measurements. 1 cup of liquid is 8 fluid ounces, but 1 cup of flour does not equal 8 ounces by weight. If you use a kitchen scale, you will find that 1 cup of all-purpose flour is generally between 4.25-4.5 ounces, depending on how tightly it is packed into the cup. This recipe uses the conversion of 1 cup = 4.25 oz, so yes, 4.25 cups is 18 oz. I definitely recommend a scale to anyone interested in baking–it’s faster to use and much more accurate. Hope this helps!
Thanks so much for this post. I have celiac as do most of my kids. They were drooling over the Pillsbury version the other day. Now I know how to make them.
Hey Kimberly, That is awesome! I am happy you found it. Thanks so much!!
These turned out GREAT!! I did have to bake them longer than noted…perhaps mine were bigger. But overall a great success!! Wish I could upload a pic!
Hi love these cookies my question is how big are the cookies I also clicked on the link for the cookie cutters are these the one you used fox run 8650 because they look bigger than yours thanks
Melanie
Hey Melanie, I am sorry for the confusion. When I wrote the post I was unable to find the exact ones I used and I checked again and still can’t find them. However here is a link to some I found that look to be about the same size as the ones I used https://amzn.to/2Q5Iail I would love to hear how it goes if you give it a shot! Thanks so much!
These look so cool! Question: since you stick the shapes back together again, what is the purpose of rolling the dough out so thin? Thanks!
Hey Sharon, I roll it out so that the shapes are cut crisp and uniform. That way when they are placed back together it makes them mold well together, it also cuts the chilling time in between sticking them together. I hope that helps!