These Easy Eggless Halloween Cookies have the delicious buttery flavor and crisp edges everyone loves. They’re super simple to make with just a few basic ingredients. Plus, no chilling time means you can mix, bake, and decorate in no time! Not only will these cookies be a huge hit at any Halloween party, but they’re also a great activity to do with your kids — they’ll love helping with the spooky decorations. And since they’re egg-free, they’re perfect for anyone with egg allergies. Trust me, these cookies will disappear fast!
Oriana’s Thoughts On The Recipe
Every year when Halloween rolls around, these Easy Eggless Halloween Cookies are an absolute must in our house! It’s become a little tradition to whip up a big batch for my kids to take to school for their Halloween celebrations, and let me tell you – they’re always a hit. There’s something so fun about making festive treats that everyone, including kids with egg allergies, can enjoy.
You only need four basic ingredients — butter, brown sugar, flour, and vanilla — which are things you probably already have on hand. Plus, I like to sneak in a little pumpkin spice for that cozy fall flavor. No chilling time is needed, so you can just mix, roll, and bake — perfect for busy moms or anyone looking for a no-fuss treat.
And let’s be honest, the best part is decorating! Once the cookies are baked and cooled, you can get creative with a simple sugar glaze and some spooky sprinkles. The cookies have just the right amount of crispy edges with that buttery goodness that melts in your mouth. Trust me, these will be a big hit at any Halloween party!
What I Love About This Recipe
- Simple Ingredients, No Fuss: With just butter, brown sugar, flour, and vanilla, these cookies couldn’t be easier to make. And the best part? There’s no need to chill the dough, so you can go from mixing to baking in no time. Great for when you need a quick, festive treat!
- Crispy and Buttery: These cookies come out with perfectly crispy edges and a buttery taste that’s irresistible. They’re the kind of cookie that’ll have people asking for seconds — or thirds!
- Totally Customisable: You can use any Halloween cookie cutter you prefer and decorate as you please. A simple sugar glaze and some Halloween-themed sprinkles make them the perfect festive treat for parties or after-school snacks.
Potential Recipe Challenges & Pro Tips
- Uneven Baking: It can be tricky to get an even bake if your cookies are different sizes.
· Pro Tip: Roll out the dough to an even thickness and use cookie cutters of similar sizes to ensure the cookies bake evenly.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: The base of the cookie dough. Provides structure to the cookies.
- Salt: Balances the sweetness and enhances the flavors.
- Butter: Adds that rich, buttery flavor and helps give the cookies a crisp edge. Note: You can use vegan butter to make these cookies dairy-free.
- Brown Sugar: Adds sweetness and moisture, giving the cookies a slight chew.
- Vanilla Extract: Adds warmth and rounds out the flavor.
- Pumpkin Pie Spice or Cinnamon (Optional): For that extra touch of fall flavor! Note: If you don’t have pumpkin pie spice, cinnamon works just as well.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter Check out my favorite dairy-free substitutes here.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
In a medium bowl, combine the flour, salt, and pumpkin spice, if using. Set aside.
Step 2 – Cream Butter And Brown Sugar
In the bowl of an electric mixer beat together on medium speed the butter and brown sugar until fluffy, about 5 minutes. Beat in vanilla; mix to incorporate.
Step 3 – Add Dry Ingredients
Reduce the mixer’s speed to low. Add the flour mixture, mixing until just incorporated. If the dough looks grainy, don’t worry. Turn off the mixer and bring it together with your hands until it is uniform and smooth (like clay).
Step 4 – Roll The Dough Out
Roll the dough out between two sheets of parchment paper to 1/4-inch thickness.
Step 4 – Use A Cookie Cutter To Cut The Dough Into Your Desired Shapes
Use a cookie cutter to cut the dough into your desired shapes. Then, transfer them to the prepared cookie sheet, spacing cookies about 1 inch apart.
Step 5 – Bake And Decorate As Desired
Bake for 10-12 minutes or until the bottom is lightly browned. Cool on the pan for 2-3 minutes before transferring to a wire rack to cool completely. After they are completely cool, decorate as your heart desires. I just dipped them in a simple colored sugar glaze.
Tip: This simple sugar glaze doesn’t set super hard, which adds a lovely texture to these cookies. If you prefer a firmer finish, try using my eggless royal icing or add 1 teaspoon of light corn syrup to the sugar glaze. If you’re not decorating immediately, cover the glaze tightly and refrigerate for up to 2 days to keep it fresh.
Extra Recipe Tips For Success
- Use room-temperature butter to get the best texture in your cookies.
- Don’t skip the salt! It really helps balance the sweetness and brings out all the flavors.
- To get even cookie shapes, try using cookie cutters and roll out the dough to an even thickness.
Variations & Additions
- You can easily change the flavor of these cookies by adding different spices or extracts. Try adding almond extract for a different twist or swapping pumpkin spice for cinnamon. A gingerbread spice blend is great for a Christmas-themed cookie.
- Feel free to use any cookie cutter shape you like, and let your creativity shine with the decorations! A simple sugar glaze paired with Halloween-themed sprinkles transforms these cookies into the perfect festive treat for Halloween parties or after-school snacks. But they’re easy to customize for any celebration you have in mind!
Storing and Freezing Instructions
To Store: Keep your cookies in an airtight container at room temperature for up to 5 days. If you’ve decorated them with glaze, let the glaze dry completely before stacking the cookies.
To Freeze: Baked cookies (without the glaze) can be frozen in an airtight container for up to 3 months. Just thaw at room temperature before serving.
Frequently Asked Questions
Absolutely! You can make the dough ahead of time and store it in the fridge for up to 3 days. I recommend rolling it out before chilling.
No, you don’t! If you’re not a fan of pumpkin spice, you can leave it out or replace it with cinnamon or your favorite spices.
Definitely! Just swap out the Halloween decorations for other seasonal sprinkles or colors, and these cookies will be perfect for any occasion.
More Egg-Free Halloween Recipes You’ll Love!
- 3-Ingredient Eggless Peanut Butter Halloween Cookies
- Easy Eggless Halloween Soft Sugar Cookies
- Eggless Chocolate Sugar Cookies (Easy!)
- Easy Eggless Soft Sugar Cookies
- BEST Eggless Sugar Cookies (Soft Cut-Out)
- Browse more recipes…
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Recipe Card 📖
Easy Eggless Halloween Cookies
Ingredients
- 1 ½ cup (210 g) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon pumpkin spice (optional)
- 9 tablespoons (125 g) unsalted butter, softened
- ½ cup (100 g) brown sugar
- 1 teaspoon pure vanilla extract
Glaze:
- 1 cup (120 g) confectioners’ sugar
- 2 tablespoons (30 ml) milk
- pinch salt
- Orange gel food coloring
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Position a rack in the middle of the oven. Preheat the oven to 350º F (180º C). Line a cookie sheet with parchment paper or silicone baking mat.
- In a medium bowl, combine the flour, salt, and pumpkin spice, if using. Set aside.
- In the bowl of an electric mixer beat together on medium speed the butter and brown sugar until fluffy, about 5 minutes. Beat in vanilla; mix to incorporate.
- Reduce mixer’s speed to low. Add the flour mixture, mixing until just incorporated. If the dough looks grainy, don't worry, turn off the mixer and bring it together with your hands until uniform and smooth (like clay).
- Roll the dough out, between two sheets of parchment paper, to 1/4-inch thickness. Use a cookie cutter to cut the dough into your desired shapes. Then transfer them to the prepared cookie sheet, spacing cookies about 1-inch apart.
- Bake for 10-12 minutes or until the bottom is lightly browned. Cool on the pan for 2-3 minutes, before transferring to a wire rack to cool completely.
- Decorate to your liking.
Glaze:
- Whisk the confectioners’ sugar, milk, and salt in a medium bowl. It should be quite thick. If it is too thick, add 1/2 tablespoon more of milk. If it is too thin, add 1-2 tablespoons of confectioners’ sugar. Add gel food coloring. You can pour some icing into different bowls if using multiple colors.Note: This simple sugar glaze doesn't set super hard, which adds a lovely texture to these cookies. If you prefer a firmer finish, try using my eggless royal icing or add 1 teaspoon of light corn syrup to the sugar glaze. If you're not decorating right away, cover the glaze tightly and refrigerate for up to 2 days to keep it fresh.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter Check out my favorite dairy-free substitutes here.
- Use room-temperature butter to get the best texture in your cookies.
- Don’t skip the salt! It really helps balance the sweetness and brings out all the flavors.
- To get even cookie shapes, try using cookie cutters and roll out the dough to an even thickness.
- You can easily change the flavor of these cookies by adding different spices or extracts. Try adding almond extract for a different twist or swapping pumpkin spice for cinnamon. A gingerbread spice blend is great for a Christmas-themed cookie.
- Feel free to use any cookie cutter shape you like, and let your creativity shine with the decorations! A simple sugar glaze paired with Halloween-themed sprinkles transforms these cookies into the perfect festive treat for Halloween parties or after-school snacks. But they’re easy to customize for any celebration you have in mind!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally shared in October 2019. In October 2024, we updated it to include more helpful tips and information, but the recipe itself remains unchanged.
