Halloween Sugar Cookie Bars

Whether you're baking for a Halloween party, classroom celebration or just want a fun treat to enjoy during spooky season, these colorful cookie bars come together with easy steps and pantry staples. They're a fun recipe that’s great for kids to help with and even better to eat.

Here are some more of our favourite desserts that are perfect for the Halloween and Fall season: Halloween Brownies, Frosted Sugar Cookies, Mummy Brownies, Chocolate Cake Mix Cookies, Leftover Halloween Candy Cookies, Halloween Crockpot Candy and Dirt and Worm Cups.

• Soft and Chewy Texture: Imagine your favorite sugar cookie, but thicker and more indulgent.
• Festive and Fun: The orange frosting and spooky sprinkles are a perfect Halloween touch.
• No Rolling Required: You can skip the cookie cutters— this cookie bar recipe is all about simplicity.
• Perfect Make-Ahead Option: These bars store well in an airtight container and taste great the next day.
• Great for Sharing: Slice into squares or rectangles for easy-to-serve individual cookies at Halloween parties or gatherings.

With just a quick trip to the grocery store, you will be ready to make these Halloween cookie bars.

See the recipe card below for the exact quantities of each ingredient.

• All-Purpose Flour: Gives structure and softness to your sugar cookie base.
• Sea Salt: Enhances flavor and balances sweetness.
• Baking Powder: Provides a small amount of lift.
• Granulated Sugar: Adds sweetness and helps create a traditional sugar cookie bar.
• Butter: Provides moisture and rich flavor in both the cookie and frosting. We recommend unsalted for the cookie, but you can use either or for the frosting.
• Pure Vanilla Extract: Intensifies the flavors and provides warmth.
• Almond Extract: Just ⅛ teaspoon adds depth and a subtle bakery-style twist; can be omitted.
• Egg Yolk: Adds to the chewiness without creating too much height.
• Icing Sugar (Powdered Sugar): Gives the frosting its sweet flavor and lightly textured profile.
• Orange Food Coloring, Optional: Makes the perfect Halloween hue— add a small amount at a time.
• Halloween Sprinkles, Optional: Adds some extra fun spookiness

For this chewy sugar cookie bar recipe, you'll want to have on hand a stand mixer with paddle attachment, 8x8 metal pan, mixing bowl, offset spatula, parchment paper, measuring cups and spoons and spatula.

Love this recipe but want to make it your own? Here are some helpful ideas for you to change these delicious Halloween sugar cookie bars.

• Cream Cheese Frosting: Swap the buttercream frosting for cream cheese if you prefer a tangy bite.
• Frosting Color Swap: Use purple, green or black food coloring instead of orange— or use multiple options for a swirl of Halloween spirit.
• Chocolate Chips: Stir in mini chocolate chips to the sugar cookie dough for extra richness.
• Brown Sugar: Swap half of the granulated sugar for brown for a warmer flavor with a slightly chewier vibe.
• Candy Corn Sugar Cookie Bars: Press candy corn gently into the top before baking.
• White Frosting: Omit the food coloring altogether and top with black or orange sprinkles for contrast.
• Fun Halloween Sprinkles: Use spooky sprinkles, candy eyes or festive Halloween candy like candy corn for the top of the bars.

Check out how quick and easy it was to make these Halloween sugar cookie bars in just a few simple steps.

Preheat oven to 325F and line an 8x8 metal baking pan with parchment paper leaving the sides high.

In a medium bowl whisk together all-purpose flour, sea salt and baking powder.

Using a stand mixer or large bowl, mix sugar and melted butter on low speed to combine.

Add in egg yolk, pure vanilla and almond extracts and mix again on low (about 30 seconds), stopping to scrape down the sides as needed.

Pour in dry goods and run on low until the dough is fully combined (about 60 seconds). Again, scrape down the sides as needed.

Transfer cookie dough into 8x8 pan and flatten with an offset spatula.

Bake for 20-22 minutes or until the edges look set; a toothpick comes out of the center with moist crumbs.

Cool on a wire rack then start your frosting.

Combine icing sugar and butter in the bowl of a stand mixer until smooth using the paddle attachment. If you want a slightly lighter, slightly thinner frosting add up to 1 tablespoon of milk, adding 1 teaspoon at a time (note: I used 1 tablespoon).

Add orange food coloring (starting small) and mix again to incorporate the color. Keep putting in more until you get the desired color (note: I used ¼ teaspoon).

Place dollops of frosting over cooled bars (I prefer to do this in the pan), then add sprinkles. Slice and serve or chill for cleaner cuts.

Hint: Look for golden edges and a slightly soft center— overbaking can dry them out.

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Here are some ways to store this perfect Halloween dessert.

• Countertop: Store in an airtight container once cooled on the counter out of direct sunlight for 3-4 days.
• Refrigerator: Once fully cooled, store frosted bars in a sealed container for up to 1 week.
• Freezer: Freeze unfrosted or frosted bars in a freezer bag or plastic wrap, then a container, for up to 3 months.

• Halloween Desserts: Leftover Halloween candy cookies, mummy brownies, Halloween Rice Krispie treats, mummy hot dogs, Halloween brownies, chocolate cake mix cookies, Halloween Crockpot candy, frosted Halloween sugar cookies.
• Spooky Drinks: Halloween sangria, alien brain haemorrhage shot, Witches' brew punch.
• Seasonal Cocktails: Crockpot spiked apple cider, apple pie shot, apple cider sangria, apple cider mimosa, cranberry shrub cocktail.
• Fall Drinks: Pumpkin cold foam, pumpkin chai latte, iced pumpkin spice latte, Starbucks pumpkin spice latte, caramel mocha, espresso Irish coffee, iced apple crisp macchiato, Crockpot hot chocolate.

Here are some of our best tips to help you make these Halloween sugar cookies bars.

• Room Temperature Ingredients: Using room temperature butter helps everything blend smoothly.
• Slice with Ease: Chill slightly before cutting for cleaner slices and neater edges.
• Festive Sprinkles: Decorate as soon as the frosting is on and lightly press down to ensure they stick.
• Double the Batch: For larger gatherings or classroom treats, this cookie bar recipe doubles well in a 9x13 metal pan (note: the baking time may have to be adjusted as they will be slightly higher). Depending on the amount of frosting desired, you could double the frosting recipe or use multiple it by 1.5.

Do you have questions about making our Halloween cookie bars.

Yes! Bake in a 9x13-inch pan for about 30-35 minutes. Keep an eye on the edges and test for doneness with a toothpick.

Nope! This cookie dough is ready to press and bake— no chilling needed.

You can, but homemade buttercream is the best way to control sweetness and texture, plus it tastes better too!

Yes! Press candy eyes into the orange frosting for a spooky and fun touch.

Definitely. Wrap them in plastic wrap and place in a freezer bag for longer storage.

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