The process should be started by making several dozen sugar cookies. If you want to cheat on this, there are many cut and back options designed for Halloween you can use. When you have your cookies done, set them aside, you are now ready to begin the preparation for an activity!

Activity # 1

Begin to make bowls of toppings people can place on their cookies. You should have a number of tubs with icing available. Make sure you have a few orange and black, with a sprinkling of other colors. You then will need to gather your creepy ingredients.

Break up some candy corn for broken teeth, have some gummy worms available, and even consider making some dirt from Oreo cookies. While you are going through the side project, think about what your guests might find fun.

When everyone is together, have a challenge to see who can make the creepiest cookie in less than 5 minutes. Let them tear into the options and then have a prize that they can win.

Activity # 2

For this activity, make a sample cookie that people will need to make, and place the ingredients in front of each chair that it will take. Allow everyone to look at the cookie, and then blindfold them, and have them remake the cookie with their hands. Be sure you have creepy feeling items to use.

When they are done, have them remove the blindfold and check out their work. The best cookie wins a prize!

Remember, these are just some ideas you can do, come up with your own ideas as well for the perfect Halloween Cookie activity!

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1. Halloween Cookie Recipes Halloween cookies should be as frightfully fun to make as...

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Here are some creative Halloween cookie recipes that will be the star attractions at any Halloween party or frightful get-together.

1. Boneyard Cookies

These are tasty and a bit scary all at the same time. Similar looking to the Meringue Bone Cookies, but with a much different taste and a special creep out factor with a gooey raspberry inside!

Ingredients

* 1 cup confectioners’ sugar
* 1/2 cup cornstarch
* 1/2 cup cold butter, cubed
* 2 eggs
* 1 teaspoon almond extract
* 2 cups all-purpose flour
* 1/8 teaspoon salt
* 2 to 3 tablespoons seedless raspberry jam
* 16 to 18 ounces white baking chocolate, chopped

Directions

* In a small bowl, combine confectioners’ sugar and cornstarch. Cut in butter until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to sugar mixture and mix well.
* Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.
* On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. bone-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
* On the bottoms of half the cookies, spread 1/8 to 1/4 teaspoon jam down the center; top with remaining cookies.
* In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
* Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Yield: 34 sandwich cookies.

Nutrition Facts: 1 cookie equals 155 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 54 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Recipe From Taste of Home

2. Chocolate Mummy People

This is a terrific cookie to make for parties or just for fun with your kids and it always a hit with everyone because they are so neat! You can use the standard white frosting for the wrap or you can even use green and white to make a creepy and slightly grosser version. These make the perfect party favor as well. Just wrap them up in some clear cellophane with a bow and hand one to each guest as they leave- they won’t forget what an amazing time they had!

Ingredients:

1 pouch Betty Crocker® sugar cookie mix
2 tablespoons unsweetened baking cocoa
1/3 cup butter or margarine, softened
1 egg
1 container (1 pound) Betty Crocker® Rich & Creamy vanilla frosting
12 small jelly beans, cut in half
Betty Crocker® black decorating gel (from 0.68-ounce tube)

Directions:

1. Heat oven to 375 degrees F. In medium bowl, stir together cookie mix and cocoa. Add butter and egg; stir until soft dough forms.

2. On floured surface, roll dough to 1/4-inch thickness. Cut with 5-inch gingerbread man cutter. On ungreased cookie sheet, place 1 inch apart. Gather dough scraps; reroll until all dough is used.

3. Bake 7 to 9 minutes or until cookies are just puffed and tops are dry. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

4. Spoon frosting into reasealable freezer plastic bag; partially seal bag and cut 1/4-inch hole in 1 bottom corner. Or use decorating bag with flat tip with 1/4-inch-wide opening (#44). Gently squeeze bag to pipe frosting on cookies for bandages. Attach jelly beans for eyes; use black gel to make pupils in eyes. Store cookies in airtight container.

Nutrition Information: 1 Cookie: Calories 400 (Calories from Fat 140); Total Fat 15g (Saturated Fat 6g, Trans Fat 4g); Cholesterol 30mg; Sodium 240mg; Total Carbohydrate 62g (Dietary Fiber 0g, Sugars 43g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4%

Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph provided courtesy of Betty Crocker/TM General Mills All Rights Reserved
Need the Gingerman Cookie Cutter- Grab One Here.

3. Halloween Faces Sandwich Cookies

These delicious Halloween cookies and the perfect cookie to make with little kids since you don’t have to make anything perfect- in fact the stranger the better with these silly faced monster or pumpkin cookies! Let kids hold a competition to see who can make the scariest face or silliest grin.
Ingredients:
¾ cup marshmallow crème
1 container of vanilla frosting
A tube of royal icing or decorator icing in different colors
Food Coloring
Colorful candies, sugars and sprinkles (look for orange, black and green colors)
1 package of your favorite prepared cookie dough (purchase in the refrigerator section of your grocery)

Directions:
Preheat the kitchen oven to 350 degrees F.
Use a floured surface and rolling pin to roll the cookie dough so that it reaches a thickness of 1/8 inch.
Cut out the cookie shapes using Halloween cookie cutters or just leave in circle shapes.
Bake cookies on an ungreased cookie sheet according to package.
Allow the Halloween cookies to cool for about a minute and transfer to wire racks.
Mix the vanilla frosting and marshmallow crème together in a large bowl.
Make sandwiches by layering the top of one cookie with this mixture and placing another cookie on top of it.
Decorate edges and top of cookie sandwiches with colored sugars, Halloween candies or sprinkles. Frost the face of each cookie and decorate with candies and sprinkles and frosting to make creepy faces, cute pumpkins or scary cats!
Grab the Halloween Cookies Cutter for under $4 at Amazon.com

4. Black Cat Halloween Cookies

Have some fun and decorate your house for the party or just Halloween night with these cute Black Cat Halloween Cookies that look fantastic perched insode a painted pot. You can paint a standard clay pot in Halloween colors or use a decorative basket or bucket and fill it with these cat cookies. They make the perfect centerpiece at any party and will delight everyone.
Ingredients:

* 1 cup butter (no substitutes), softened
* 2 cups sugar
* 2 eggs
* 3 teaspoons vanilla extract
* 3 cups all-purpose flour
* 1 cup baking cocoa
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 24 wooden craft or Popsicle sticks
* 48 candy corn candies
* 24 red-hot candies

Cookie Instructions:

1. In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1 1/2-inch balls. Place 3 inches apart on lightly greased baking sheets.

2. Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350°F for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and red-hots for noses. Remove to wire racks to cool.

Serves 12

Source: Cat Crafter

5. RIP Dirt Nap Cookie Pudding Cups

This recipe is the same as our dirt nap pudding and is pudding along with a fun cookie labeled with RIP. Just take some chocolate pudding and place it into a small plastic cup, top with oreo cookie crumbs and place a RIP cookie on top (you can be creative with the type of cookie) and thats it! Simple and delicious and sure to be a hit at your Halloween party.

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Ingredients

* 3/4 cup unsalted light butter or margarine, softened
* 1/2 cup granulated sugar
* 1/2 cup firmly packed brown sugar
* 2 egg whites
* 1 tsp vanilla extract
* 1 3/4 cups all-purpose flour
* 1 tsp baking soda
* 1/4 tsp salt
* 4 oz unsweetened baking chocolate
* 48 chocolate kisses
* 1 small tube orange decorating icing

Directions

Melt chocolate over low heat, stirring constantly. Set aside while combining other ingredients.

In large bowl, cream together butter, brown sugar, and granulated sugar. Add egg whites and vanilla and beat until well mixed. Gradually stir in flour, baking soda and salt. Finally, fold in melted (slightly cooled) chocolate just until blended. Divide dough in half, wrap in non-stick plastic wrap and refrigerate 2 hours or until firm.

Preheat oven to 375 degrees Fahrenheit. Roll teaspoonfuls of dough into 1-inch balls. Place 2 inches apart on cookie sheets. Bake 7 to 9 minutes or until cookies just begin to crack. Remove from oven and immediately press one chocolate kiss into the center of each cookie. Cool one minute, then remove from cookie sheets to cool completely. Draw rim around edge of each cookie with orange icing, as well as around each chocolate candy.

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The first thing you should do is decide on what kind of creepy Halloween cookies you want to make and then prepare at least a couple dozen. Sugar cookies take well to decor, so they are a good choice. However chocolate chip, peanut butter and fudge cookies are all great choices too. Once your cookies are cooled, put together an assortment of decorating tools on the counter. These can include:

- Icing (various colors)
- Toothpicks (for decorating with)
- Food Coloring
-Sprinkles
- Raisins
- Almonds
- Coconut

There are tons of variations when it comes to choosing décor so use what you have or make a list and make a trip to the store. There is no right or wrong here. However, with the small list of provided ingredients you can make plenty of cool cookies.

Spider Cookies

Use chocolate frosting and place a dollop in the middle of the cookie, which becomes the spider’s body. Using a toothpick, pull some of the icing from the dollop and onto the cookie in a fashion that it makes spider legs. Use coconut to create a small spider web around the edges of the cookie and enjoy!

Bloody Bug Cookies

Use red food coloring and put “splats” randomly atop the cookie, making sure the splats are just a little bigger than the raisins. Once the splats are in place, put raisins on each one and push them down so the food coloring oozes out of the sides a little for the “bloody” effect. Using a toothpick, smear the food coloring a little and you have created a cookie with squashed bugs all over it…ewwww.

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Ingredients

* 1 Cup creamy peanut butter
* 3T Butter
* 2Cups powdered sugar
* 2 to 3 cups white chocolate chips
* 1 small tube of red icing

1 small back of plain M and M’s (sort out the blue, green, and light and dark chocolate m and m’s and save)

Using a large bowl beat together the butter and peanut butter. Once that is smooth and creamy beat in the powder sugar and shape into balls (about 1 inch)

Place balls on a cookie sheet that has been covered in wax paper and freeze cookies for about an hour.

Fill a large sauce pan about ½ way with water. Turn on the heat. Place white chocolate chips in a slightly smaller sauce pan and place in the pan of water (make sure that no water gets in your chocolate chips) melt chocolate stirring continually until smooth and creamy.

Remove cookies from freezer and using tooth pick dip into white chocolate and let excess drip off. Set back on cookie sheet. Place one m and m in the center of each eyeball to form a pupil.

Set the cookie sheet back in the refrigerator for 5-10 minutes to give the chocolate a chance to cool and then use the red frosting in the tube to make blood shot eye effects on each cookie. Refrigerate until ready to serve.

Kids and adult alike love these gruesome peanut butter cookies and who can blame them they are perfect for Halloween.

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Scary and Sweet Witches’ Brooms Ingredients

1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2 tablespoons water
1 teaspoon vanilla
1 1/2 cups all-purpose flour
pinch of salt
10 pretzel rods (the middle to large sized ones…just not the minis)
5 pieces of carmel
2/3 cup semisweet chocolate chips
1/3 cup of peanut butter, chocolate or butterscotch-flavored chips

Scary and Sweet Witches’ Brooms Directions

1. Heat oven to 350ºF. Mix brown sugar, butter, water and vanilla in medium bowl. Sift in flour and salt. Shape dough into twenty 1 1/4-inch balls.

2. Place pretzel rods on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble “bristles” of broom remembering not to make the cookie too thin.

3. Bake about 12 minutes or just barely browned. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.

4. Cover cookie sheet with waxed paper. Place brooms on
waxed paper. Heat caramel and chocolate chips over low heat,
stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered and let chocolate set.

5. Heat butterscotch (or chocolate) chips until melted and smooth. Dip the broom bristles in the melted butterscotch and place back onto the wax paper. Let sit until chocolate is set. Refrigerate if necessary and enjoy.

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Gross Halloween Brain Cookies Ingredients:

* 2 sticks unsalted butter, softened
* 1 cup sugar
* 3 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 large eggs
* 1/2 cup very finely chopped walnuts, or pecans
* 1 teaspoon vanilla extract
* 5 drops red food coloring
* 9 drops blue food coloring

The Blood Glaze
* 2 cups confectioners’ sugar
* approximately 30 drops red food coloring
* you can use a small amount milk or water to thin the glaze if needed.

Gross Halloween Brain Cookies Directions:

Preheat the oven to 350 degrees F and line 2 large baking sheets with parchment paper-set aside.

In a large bowl, beat together the butter and sugar. Into a separate bowl, sift together the flour, baking soda, and salt. Add the flour mixture to the butter mixture, along with the eggs, beating the mixture well. Fold in the nuts, vanilla, and red and blue food coloring, being careful not to overmix the dough. (The food coloring will make the dough a grayish color, resembling the color of brains.)

Place the dough into a pasta maker and push the dough out onto the prepared baking sheets in long tubes of dough. With your fingers, loosely arrange the dough strands into clumps resembling brains, making a slice in the middle to form 2 hemispheres and shaping into a brain (similar to a walnut-like shape.) Bake until golden brown on the bottom, 12 to 14 minutes. Remove from the oven and transfer to a wire rack to cool.

To make the “blood glaze,” in a small bowl, combine the confectioners’ sugar with the food coloring to make a thick glaze, whisking together. Add milk, 1 tablespoon at a time, until the glaze is a good consistency for drizzling. Drizzle the “blood” onto the cookies and serve either warm or at room temperature.

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Witches Finger Ingredients:

* 1 cup butter, softened
* 1 cup powdered sugar
* 1 egg
* 1 teaspoon almond extract
* 1 teaspoon vanilla extract
* 2 2/3 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 3/4 cup whole or large sliced almonds
* 1 tube red decorating gel

DIRECTIONS

1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
3. Remove dough from refrigerator in small amounts. Place 1 large teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie. If you don’t want the cookies to look scary, you can also use the gel to make the nails red on the top.

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Ingredients

* 3 egg whites
* 1/4 tsp. cream of tartar
* pinch of salt
* 2/3 cup granulated sugar
* 1 tsp. vanilla

Cooking Instructions

1. Preheat the oven to 225 degrees F (105 degrees C). Line two cookie sheets with parchment paper.
2. In a mixing bowl, with an electric mixer, beat the egg whites with the cream of tartar and salt until foamy. Gradually, just a spoonful at a time, add the sugar, beating well. Continue beating until the meringue stands up in a glossy, firm peak when you lift the beaters out of the bowl. Then beat in the vanilla.
3. Spoon the meringue into a pastry decorating bag with a plain round tip approximately 3/8-inch (1 cm) wide. Pipe 3-inch (7.5 cm) bone shapes — one long line with two rounded blobs on each end. Pipe all the meringue at once because it cannot be baked in batches and they will deflate if it sits too long.
4. Place the cookie sheets in the preheated oven and bake for 1 hour. Without opening the oven door, turn the heat off and let the meringues remain in the oven for 1 more hour to dry and crisp.
5. Remove from cookie sheets carefully or you will end up with a bunch of broken bones!
6. Serve atop a plateful of crushed oreos to make it look as if they are lying in dirt.

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