They are delicious and very inexpensive, but also, like most baked items in grocery stores, they come with lots of preservatives, which I’m trying my best to avoid.
My copycat version has real ingredients; simple ingredients, and to be perfectly honest, Dear Reader, these are so much fun to make!
I don’t care how old you are, or how big you’ve become in the grand scheme of life, there’s nobody out there who can truthfully state that they don’t like to lick the spoon, eat icing, or sprinkle the shit out of a frosted cookie. To deny it would be lying.
Working with sprinkles is always fun. I have a nice collection of sprinkles all the time. Now, granted, that’s because I’m a food blogger and need to keep a good supply on hand for those just in case moments, but truthfully, I like sprinkles because they’re pretty and fun. Can I get an amen?
Sprinkles add just the right amount of festive to my Copycat Lofthouse Halloween Sugar Cookies, but you don’t need the sprinkles to make these cookies delicious.
You can make these for any occasion. I’ll certainly make them again for Christmas or Valentines. As you know, once I find a great recipe, I’m not one to avoid re-using it for other recipe posts. Why not? If the recipe is worthy of a second mention, I’m all over it!
So, have fun, Dear Reader, and have a safe and happy Halloween as well!
In a hurry? Save this recipe to your Pinterest board for later!
Copycat Lofthouse Halloween Sugar Cookies
For the Cookies:
- 3 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2/3 cup butter, softened
- 1 1/4 cup sugar
- 2 large eggs
- 2 teaspoons white vanilla extract
For the Frosting:
- 1 cup butter, softened
- 2 cups confectioner's sugar
- 1 teaspoon white vanilla extract
- 2 drops orange food colouring
- 1/2 cup candy sprinkles
- Begin by beating together the butter and the sugar until light and fluffy.
- Add the eggs one at a time and mix in well.
- Ad the vanilla and beat into the butter and sugar mixture. Scrap down the sides of the bowl and mix again.
- Add the flour, cornstarch, salt, baking soda, and baking powder. Beat until just incorporated.
- Turn cookie dough out onto plastic wrap. Wrap well and place in refrigerator for a minimum of 30 minutes.
- Next, preheat oven to 350 degrees and line a baking sheet with a silicone baking mat or parchment paper.
- Remove the plastic wrap from the dough and roll the dough on a lightly floured surface. Roll the dough to 3/8 inch thick. Using a cookie cutter, cut out the rounds and gently transfer them to the prepared baking sheet, leaving 2 inches of space between each cookie.
- Gather up the remaining dough and form into a ball to roll out again to make the rest of the cookies. Repeat until all dough has been used up.
- Bake the cookies for exactly 10 minutes. Remove from oven and allow to cool for 5 minutes before transferring to a wire cooling rack to finish cooling.
- Once the cookies are completely cooled, start the frosting. To do so, add all ingredients to a large bowl and use a hand held mixer to beat the ingredients until light and fluffy.
- You may add the food colouring to the entire mixture, or frost half of the cookies with white frosting first and then the other half with orange frosting.
- To frost, use a one-tablespoon cookie scoop to portion the frosting onto the center of the cookie. Use a small off-set spatula to spread the frosting evenly over the cookie, leaving about 1/4 inch space around the outside. Immediately top with candy sprinkles and set aside to allow the frosting to set up and dry a bit. (This frosting will not dry completely like royal icing!)
- Serve immediately, or transfer to a food-safe container with a lid. Cookies will last for 5 days. Refrigeration not recommended.
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