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Halloween Howl at the moon sugar cookies

Halloween Howl at the moon sugar cookies

Halloween inspired roll out sugar cookies that resemble our lovely werewolf creatures of the night! A howling great treat!
Prep Time 30 mins
Cook Time 8 mins
1 hr
Total Time 1 hr 38 mins
Course Dessert
Cuisine American
Servings 28 people
Calories 376 kcal


  • Electric hand mixer
  • Stand mixer with paddle attachment
  • Mixing bowls
  • Measuring cups and spoons
  • Baking sheets
  • Wax paper
  • Wilton piping bags and tips
  • Paw and circle cookie cutter
  • Rolling pin
  • spatula


Roll out sugar cookie

  • 1 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • cups all-purpose flour
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 tbsp white vinegar
  • 2 tbsp water
  • 1 tsp vanilla extract

Buttercream frosting

  • cups unsalted butter room temperature
  • 2 tsp vanilla extract
  • tsp salt
  • 4 cups confectioner's sugar sifted
  • ¼ cup heavy cream
  • brown food coloring

Royal icing

  • 4 cups confectioner's sugar sifted
  • 3 tbsp meringue powder
  • 11 tbsp water room temperature


Roll out sugar cookies

  • Preheat oven to 350°. Set two cookie sheets aside.
  • In a large mixing bowl, cream the butter, and sugar together until light and fluffy. Add in the egg and blend well.
  • In a small bowl, add in the vinegar and water. Drop the 1 tsp of baking soda and let it dissolve. Pour the vinegar mixture and vanilla extract into the butter mixture.
  • Add in the flour and mix until flour is completely incorporated. Place the large ball of dough on a lightly floured surface and roll out until it is about ¼ inch thick.
  • Use the paw and circular cookie cutters to cut out the shapes. Put each cookie on the baking sheets. Bake in the oven for 8-10 minutes or until a light golden color forms around the bottom.

Buttercream frosting

  • In a bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium for 1-2 minutes. Add in the salt and vanilla extract. Slowly add in the confectioner's sugar until it is combined. Add in the heavy cream until desired consistency is reached. Add in the brown food coloring until you reach your desired color.

Royal icing

  • In a large bowl, using a hand mixer fitted with a whisk attachment, beat all of the icing ingredients for 2 minutes on high. When the whisk is lifted (after beating), the icing should drizzle down and become smooth within 5-10 seconds. If it too thick add more water, if it is too thin, add more confectioner's sugar.
  • Icing will take at least 2 hours to dry at room temperature.


  • Store at room temperature in an airtight container for up to 5 days. 
  • Freeze for 2 months.


Serving: 28peopleCalories: 376kcalCarbohydrates: 53gProtein: 2gFat: 18gSaturated Fat: 11gCholesterol: 53mgSodium: 109mgPotassium: 30mgFiber: 1gSugar: 41gVitamin A: 547IUCalcium: 10mgIron: 1mg
Keyword Halloween, werewolf, buttercream, royal icing, moon
Tried this recipe?Let us know how it was!