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egg-free halloween cookies on a black plate over a wooden surface.

Easy Eggless Halloween Cookies

These Easy Eggless Halloween Cookies are super easy to make and delicious! With crispy edges and irresistible butter taste, these cookie recipe requires only 4 basic ingredients. 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 22 cookies
Calories 91.92kcal


  • 1 ½ cup (210g) 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



  • 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.


  • 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 if desired.


STORE:  You can store your eggless vanilla cookies in an airtight container at room temperature for one week. 
FREEZE: To keep longer, store cookies in an airtight container or freezer bag, and pop them in the freezer! They will last for up to 2 months.
COOKIE CUTTER: If you don't have a jack-o'-lantern cookie-cutter feel free to use any Halloween shaped cookie cutter you have on hand. You can also just simply cut out 3-inch circles and use a sharp paring knife to make the eyes and mouth.
PUMPKIN PIE SPICE is totally optional. You can also add ¼ teaspoon of ground cinnamon.
GLAZE: if you want the glaze to set hard, add 1 teaspoon of light corn syrup. If not decorating right away, cover the glaze tightly and keep it in the refrigerator for up to 2 days.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 91.92kcal | Carbohydrates: 11.5g | Protein: 0.94g | Fat: 4.74g | Saturated Fat: 2.96g | Cholesterol: 12.31mg | Sodium: 55.12mg | Potassium: 15.77mg | Fiber: 0.24g | Sugar: 4.91g | Vitamin A: 143.12IU | Calcium: 7.42mg | Iron: 0.45mg