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Slice and Bake Halloween Cookies

These Slice and Bake Halloween Cookies are spooky, colorful, and buttery soft — the perfect treat to celebrate Halloween! Made from scratch with vanilla sugar cookie dough, vibrant black and purple swirls, and a fun surprise pattern inside, these cookies are as delicious as they are festive. Perfect for Halloween parties, cookie swaps, or a fun baking day with the kids!
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
2 hours
Total Time 2 hours 40 minutes
Servings 24

Ingredients
  

  • 18 oz all-purpose flour 4 ¼ 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 e.g. Americolor Super Black
  • Purple gel food coloring e.g. Americolor Electric Purple and Regal Purple
  • 1 egg white
  • Small Halloween cookie cutters optional, for shapes
  • Black sugar sprinkles

Instructions
 

Mix dry ingredients:

  • In a bowl, whisk together flour and salt. Set aside.

Cream butter and sugar:

  • In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).
  • Add vanilla extract and eggs, one at a time, mixing well after each addition.

Add dry ingredients:

  • Gradually mix in the flour mixture until a soft dough forms.
  • Divide and color:
  • Split the dough in half.
  • Tint one portion with black gel food coloring and the other with purple. Mix until evenly colored.

Form the log:

  • Roll out each colored dough into a rectangle.
  • Layer one on top of the other and gently roll into a log shape for a swirl pattern.
  • Wrap in plastic wrap and refrigerate for at least 2 hours (or overnight) until firm.

Preheat oven:

  • Set to 350°F (175°C). Line baking sheets with parchment paper.

Slice and decorate:

  • Unwrap the dough and slice into ¼-inch thick rounds.
  • Lightly brush the edges with egg white, then roll in black sugar sprinkles for sparkle.

Bake:

  • Place cookies 2 inches apart on baking sheets.
  • Bake 12–14 minutes, until set but not browned.
  • Cool on wire racks completely before serving.

Notes

  • For sharp designs: Use very cold dough and a sharp knife when slicing.
  • Color intensity: Use gel food coloring, not liquid — it keeps the dough firm and colors vibrant.
  • Flavor variation: Add almond extract or orange zest for a fun twist.
  • Storage: Keep in an airtight container for up to 1 week, or freeze for up to 3 months.