Cupcake cookies- Halloween style

What could be better the taste of a cupcake, but in the less messy more portable form of a cookie!  These would be perfect for taking to your child’s school for a holiday party or their birthday!  I know several school on our area request no cupcakes so this might be a good alternative solution for you.

With Halloween quickly approaching I decided to make my test batch of these cookies with a Halloween flair in the decorating!  I definately reco1mmend making these for some sort of occasion or at a time where you can share some sweet treats with others because this recipe makes about 4 dozen cookies-I do not want you to have to eat all those delicious cookies yourself and they are so delicious you will not want them to go to waste.  I shared mine with family, friends. neighbors and still have a bunch left!


Cupcake cookies- the cookie part :)


  • 6 cups flour, divided
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup butter, at room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups light sour cream


  1. In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
  2. In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
  3. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. It is a bit of a soft and sticky dough Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
  4. Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
  5. Generously flour a work area and rolling pin and by generous I mean use a TON of flour. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.
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Cupcake cookies- the icing part :)


  • 1 cup butter, at room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 6 tablespoons heavy cream
  • Sprinkles


  1. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved.
  2. Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit overnight before serving to allow the flavors to develop.
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I got the recipe to try for these cookies from The Novice Chef  blog- Hope you guys get a chance to try making these for yourself they are yummy!


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