Everyone has a favorite treat that marks a holiday or event. For us, these Halloween cookies are a staple for our pre-trick-or-treat gathering each year. They have such yummy flavor, and it’s fun for the kids to get creative with decorating. We think the secret ingredients that make these cookies so irresistible are the Pistachio pudding mix and the almond extract.
Favorite Halloween Cookie Ingredients
Ingredients for these cookies include softened butter, powdered sugar, one egg, vanilla extract, almond extract, one package of pistachio pudding mix, all-purpose flour, semi-sweet chocolate chips, and a bit of milk. Also, find your favorite Halloween-themed sprinkles and cookie-decorating items.
How to Make these Cookies
First, set 1 cup of butter (2 sticks) out on the counter to soften and the egg to reach closer to room temperature, about 30 minutes before beginning. Then, preheat the oven to 350°. Grease or line a baking sheet with a silicone cookie liner.
In a large mixing bowl, beat together 1/3 cup powdered sugar with the 2 sticks of softened butter with an electric mixer. Add in the egg, 1 teaspoon vanilla extract, and another teaspoon of almond extract. Beat these together until smooth. Gradually add in the pudding mix and then 1 1/2 cups of flour. Once these ingredients are completely combined, use a wooden spoon to fold in 1/2 cup of semi-sweet chocolate chips.
Roll dough into 1 1/2 -inch balls, using two hands. Place on the prepared baking sheet and press with the palm until flattened to an even thickness.
Kid Tip: Halloween is all about them…so, let your kids roll the dough. This is a fun sensory experience as well as great for building bilateral coordination (using two hands together).
Bake these cookies for 10-12 minutes, and then leave them on the baking sheet for 1-2 minutes. Then remove them from the baking sheet to a wire rack to cool completely.
Making the Icing
Measure one cup of powdered sugar into a mixing bowl. Add 1 tablespoon of milk and whisk together completely. The icing should be the consistency of glue. Add 1 teaspoon of almond extract and mix until the icing is smooth. If the icing seems to thick, you can add drops of milk to reach a thick liquid that is easily drizzled but not too runny.
Once the cookies are completely cool, you can use parchment paper on the countertop to create a decorating surface. Place the cooled cookies on the paper and drizzle the icing in desired patterns. You can use a spoon to do this in a horizontal pattern for a “mummy look” or just let the kids make crazy designs.
Add eyeballs for mummies or Halloween-themed sprinkles.
Tips and Suggestions for These Favorite Halloween Cookies
- Store them in an airtight container at room temperature for 2-3 days or to allow them to stay longer, store in the fridge.
- If you love making cookies, these silicone baking mats make everything easier.
- Add a bit of cocoa powder to the icing mixture for a chocolate flavor.
- If you like to host friends for Halloween gatherings, try one of these fun, themed signature cocktails: El Diablo or Pumpkin Apple Spice Mule
Favorite Halloween Cookies
- Total Time: 27 minutes
- Yield: 24-30 1x
Description
These Halloween cookies are a staple for our pre-trick-or-treat gathering each year. They have such yummy flavor, and it’s fun for the kids to get creative with decorating. We think the secret ingredients that make these cookies so irresistible are the Pistachio pudding mix and the almond extract.
Ingredients
For the cookies:
- 1 cup butter (2 sticks)
- 1/3 cup powdered sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 package instant pistachio pudding mix (3 oz)
- 1 1/2 cups all-purpose flour
- 1/2 cup semi-sweet chocolate chips
For the icing:
- 1 cup powdered sugar
- 1 tsp almond extract
- 1 T milk (or more if needed)
- Halloween sprinkles
Instructions
For the cookies:
- First, set 1 cup of butter (2 sticks) out on the counter to soften and the egg to reach closer to room temperature, about 30 minutes before beginning.
- Then, preheat the oven to 350°. Grease or line a baking sheet with a silicone cookie mat.
- In a large mixing bowl, use an electric mixer to beat together 1/3 cup powdered sugar with the 2 sticks of softened butter.
- Add in the egg, 1 teaspoon vanilla extract, and another teaspoon of almond extract. Beat these together until smooth.
- Gradually add in the pudding mix and then 1 1/2 cups of flour.
- Once these ingredients are completely combined, use a wooden spoon to fold in 1/2 cup of semi-sweet chocolate chips.
- Roll dough into 1 1/2-inch balls, using two hands. Place on the prepared baking sheet and press with the palm until flattened to an even thickness.
- Bake these cookies for 10-12 minutes, then leave them on the baking sheet for 1-2 minutes. Remove them from the baking sheet to a wire rack to cool completely.
Making the Icing
- Measure one cup of powdered sugar into a mixing bowl.
- Add 1 tablespoon of milk and whisk together completely. The icing should be the consistency of glue.
- Add 1 teaspoon of almond extract and mix until the icing is smooth. If the icing seems too thick, you can add drops of milk to reach a thick liquid that is easily drizzled but not too runny.
- Once the cookies are completely cool, you can use parchment paper on the countertop to create a decorating surface.
- Place the cooled cookies on the paper and drizzle the icing in desired patterns. You can use a spoon to do this in a horizontal pattern for a “mummy look” or just let the kids make crazy designs. Add eyeballs for mummies or Halloween-themed sprinkles.
Notes
- Store them in an airtight container at room temperature for 2-3 days or to allow them to stay longer, store in the fridge.
- If you love making cookies, these silicone baking mats make everything easier.
- Add a bit of cocoa to the icing mixture for a chocolatey flavor.
- Prep Time: 15
- Cook Time: 12
- Category: dessert
Nutrition
- Serving Size: 1
- Calories: 130
- Sugar: 10.1 g
- Sodium: 44.4 mg
- Fat: 7.4 g
- Carbohydrates: 15.2 g
- Protein: 1.2 g
- Cholesterol: 22.5 mg
