Halloween Honey Sugar Cookies (Edit recipe)

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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!
20 minutes
10 minutes
Difficulty:
Easy
Show nutritional information
This is our estimate based on online research.
Calories:162
Fat:8 g
Carbohydrates:24 g
Protein:1 g
Cholesterol:20 g
Sodium:136 mg
Fiber:0 g
Sugars:15 g
Calculated per serving.

Serves: 24

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Ingredients

Cookies

Frosting

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Process

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
  1. Preheat the oven to 350 degrees and prepare two baking sheets with parchment paper.
  2. In a stand mixer combine the honey and butter and beat together on high for 5 minutes until light and fluffy.
  3. Add in the sugar and almond extract and beat on high for another 2 minutes.
  4. Add in the flour, baking soda, and salt and mix on low until fully incorporated and a dough forms.
  5. With a 1 ½ tablespoon size cookie scoop, scoop the cookie dough onto the prepared baking tray approximately 2 inches apart from each other.
  6. 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.
  7. Remove from the oven and allow the cookies to fully cool on the tray.
  8. 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.
  9. Add in the icing sugar and salt and mix on low until combined.
  10. If you are using food coloring, add it now.
  11. Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.
  12. 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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2 responses to “Halloween Honey Sugar Cookies”

  1. Bill says:

    Thats the correct cookie to frosting ratio 🙂

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