Halloween Honey Sugar Cookies
Get ready for Halloween with these cute and easy honey sugar cookies. Covered in a whipped honey frosting and decorated with fun spooky sprinkles, these Halloween honey sugar cookies are an absolute treat!
PREP TIME
20 minutes
COOK TIME
10 minutes
INGREDIENTS
16
Serves: 24
Ingredients
Cookies
- .5 cup.5 cup.5 cup Honey
- .5 cup.5 cup.5 cup Salted Butter
- .25 cup.25 cup.25 cup Granulated White Sugar, can sub cane sugar
- 0.25 tsp0.25 tsp0.25 tsp Almond Extract, can sub vanilla
- 1.5 cups1.5 cups1.5 cups All Purpose Flour, can sub gluten-free 1:1 baking blend
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Salt
Frosting
- 0.5 cup0.5 cup0.5 cup Salted Butter
- 2 Tbsp2 Tbsp2 Tbsp Honey
- 1 Tbsp1 Tbsp1 Tbsp Milk
- 1.5 cups1.5 cups1.5 cups Powdered Sugar
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 1 pinch1 pinch1 pinch Color Kitchen Foods Orange Food Color, optional
- 1 pinch1 pinch1 pinch Sprinkles, I used SprinklePop Halloween sprinkles
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350 degrees and prepare two baking sheets with parchment paper.
- In a stand mixer combine the honey and butter and beat together on high for 5 minutes until light and fluffy.
- Add in the sugar and almond extract and beat on high for another 2 minutes.
- Add in the flour, baking soda, and salt and mix on low until fully incorporated and a dough forms.
- With a 1 ½ tablespoon size cookie scoop, scoop the cookie dough onto the prepared baking tray approximately 2 inches apart from each other.
- Bake for approximately 8-10 minutes or until the edges are a light golden brown and the center appears to be just slightly under-baked.
- Remove from the oven and allow the cookies to fully cool on the tray.
- In the bowl of a stand mixer with the paddle attachment, cream the butter, honey, and milk together on high for 5 minutes until light and fluffy.
- Add in the icing sugar and salt and mix on low until combined.
- If you are using food coloring, add it now.
- Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.
- Top the cookies with frosting and sprinkles. Enjoy.
Notes
Store leftover cookies in an airtight container at room temperature for up to 7 days.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Cookies Desserts Egg Free Frostings & Toppings Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 163 |
| Fat: | 7 g |
| Carbohydrates: | 23 g |
| Protein: | 1 g |
| Cholesterol: | 20 g |
| Sodium: | 138 mg |
| Fiber: | 0 g |
| Sugars: | 16 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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2 responses to “Halloween Honey Sugar Cookies”
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Thats the correct cookie to frosting ratio 🙂
Haha I concur Bill