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Haunted House Cookies

These spooky, whimsical cookies are crafted from a simple dough that is rolled and cut into house shapes, then baked until golden. Decorated with royal icing to create crooked rooftops, windows, and googly eyes, they have a charmingly crooked appearance and a crisp texture. Perfect for Halloween, they combine fun, chaos, and creativity in every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12
Course: Main Course
Cuisine: Halloween
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened helps the dough hold together
  • 1 cup granulated sugar for a crisp edge
  • 1 large egg binds the dough
  • 1 teaspoon vanilla extract brightens the dough
  • 2 1/2 cups all-purpose flour can substitute with half cake flour for softer cookies
  • 2 cups powdered sugar for royal icing
  • 2 tablespoons meringue powder to stabilize royal icing
  • black gel food coloring black food coloring for spooky accents

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Cookie cutter or knife
  • Piping bags
  • Small round piping tips
  • Toothpicks
  • Cooling rack

Method
 

  1. In a large bowl, beat the softened butter and sugar together with a mixer until the mixture is light and fluffy, about 3 minutes. You'll notice it turns creamy and slightly pale.
  2. Add the egg and vanilla extract to the butter mixture and beat until fully combined, about 1 minute. The mixture should be smooth and slightly shiny.
  3. Gradually add the flour, mixing on low speed until the dough comes together and is no longer sticky. The dough should be firm but pliable, like playdough.
  4. Divide the dough into two halves, shape into disks, wrap in plastic wrap, and chill in the refrigerator for at least 15 minutes. This relaxes the gluten and makes rolling easier.
  5. Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper. Remove one dough disk from the fridge and place on a lightly floured surface.
  6. Roll out the dough to about 0.5cm (¼ inch) thickness, ensuring even pressure. Use a cookie cutter or freehand cut house shapes with a knife. Cut out windows and doors from fondant or dough if desired.
  7. Carefully transfer the cut cookies onto the prepared baking sheet, spacing them about 2 inches apart. Repeat with the second dough disk.
  8. Bake the cookies for 10-12 minutes until the edges are golden brown and the shapes are firm. The house shapes should hold their form without cracking. Remove from oven and cool completely on a cooling rack.
  9. Prepare royal icing by mixing powdered sugar and meringue powder with a few drops of water until it reaches a thick, piping consistency. Divide the icing into bowls and tint with black gel food coloring as needed.
  10. Fill piping bags fitted with small round tips with the icing. Pipe crooked rooftops, spooky windows, and googly eyes onto each cookie. Use toothpicks to add tiny details or create textures.
  11. Allow the decorated cookies to set for at least an hour, or until the icing is opaque and dry. Once hardened, they’re ready to haunt your Halloween table or be enjoyed with a smile.

Notes

Chill the dough well for easier rolling and cleaner cuts. Feel free to be playful with decorations — crooked roofs and googly eyes make them more charming. Store in an airtight container for up to 3 days to keep the icing firm.