Slice n’ Bake Halloween Cookies

These cookies remind me of the store-bought slice n’ bake cookies, but are more buttery and light. I like to gift them because they are festive, tasty, and easy to whip up!

I feel like Halloween is the start of the holiday season each year, and these cookies are a great way to start breaking in my oven again.

Though, Halloween wasn’t made to be a big deal in my home growing up, my mom would always buy the slice n’ bake pumpkin cookies for us to make together. They have a sort of nostalgia to them that I didn’t want to lose now that I’m gluten free, so I tested this recipe and ended up with something similar but more buttery and light.

The recipe is really adaptable to whatever add-ins you’d like! You could switch out the colors of the sprinkles depending on the holiday, or get fancy with additions like pistachios and cranberries for Christmas.

The cookies are also freezer-friendly. I always recommend freezing the dough for cookies and then baking off when you’re ready and these are no exception. Ideally, you’d slice the dough and then freeze them, but you could freeze the formed logs and defrost in the fridge before slicing if that suites your fancy.

Slice n’ Bake Halloween Cookies

Recipe by Elizabeth SwetsCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

15

servings

Prep time

10

minutes

Cooking time

9

minutes

Buttery slice n’ bake cookies made festive with purple, black and orange jimmies.

Ingredients

• 1 cup unsalted butter, softened

• 1/2 cup sugar

• 1/4 cup light brown sugar, packed 

• 1 egg

• 1/2 teaspoon salt

• 1 teaspoon vanilla extract

• 1/4 teaspoon almond extract

• 2 cups gluten free all purpose flour

• 1/4 cup almond flour

• 3 Tablespoons halloween sprinkles
  

Directions

• Cream sugars and butter until fluffy.
• Add egg, salt, and extracts and mix to combine.
• Add flours and mix until the dough comes together. It will still be quite soft.
• Carefully add the sprinkles to the dough and fold to incorporate.
• Place two 15″ long sheets of plastic wrap flat on the counter.
• Divide the dough into two equal portions and form a 2″ thick log on each piece of plastic wrap.
• Fold the plastic wrap over the dough to form a log and refrigerate for at least 1 hour.
• Preheat oven to 350F.
• Slice chilled dough into 1/4″ cookies and place on parchment-lined baking sheet.
• Bake for 8-10 minutes or until just starting to turn golden.
• Enjoy!

Notes

• You could add the zest of a lemon if you’d like the cookies to have a more pronounced flavor. I like that they are simple and buttery, but the touch of lemon is also nice.