Halloween is right around the corner and every spooky party needs a few tasty and creative Halloween recipes. This fun Halloween Cookie Cake costs little to make, comes together quickly and will wow your guests. The hardest part is trying not to eat all the candy before it comes time to decorate. Plus, if you procrastinated on buying Halloween decorations, this easy cookie sandwich cake makes a boo-tiful party centerpiece!
Made with just five ingredients, this Halloween cake recipe calls for refrigerated sugar cookie dough and store-bought containers of white frosting to save time, but feel free to make your own sugar cookie dough and whip a vanilla frosting recipe.
Ingredients for Halloween Cookie Cake
- refrigerated sugar cookie dough
- all-purpose flour
- white frosting
- food coloring
- assorted candies
How to Make Halloween Cookie Cake
Begin by rolling long ropes out of the cookie dough and forming the ropes into letters (you’ll need four “O”s and two “B”s). Bake, allow to cool, then stack matching cookies on top of each other and trim them so they’re the same size. Spread white frosting on one layer and top with the second layer of cookies.
(MARK BOUGHTON PHOTOGRAPHY / STYLING BY TERESA BLACKBURN)
Spread the top of the second cookie layer with orange frosting and go crazy decorating with your favorite Halloween candy! Stick with the orange and black color scheme with candy corn, M&M’s, peach gummy rings and mini Oreo cookies, or mix it up with different colors. You can do no wrong!
Halloween Cookie Cake
Preheat oven to 350°F. Line a large baking sheet with parchment paper. Divide each roll of dough into 3 equal pieces (for 6 pieces total).
Lightly flour work surface. Roll 1 piece of dough into an 18-inch rope. On 1 side of the cookie sheet, shape the rope into an “O” that is about 7 inches long and 5 inches wide, gently pressing ends together. Flatten dough slightly with fingertips. Repeat with second piece of dough. Bake 13 to 16 minutes until light golden brown.
Cool completely on cookie sheet before removing. Repeat, for 4 “O”s.
Divide remaining 2 pieces of dough into 3 pieces. Roll each piece into a 7-inch rope. You’ll use 3 pieces of dough for each “B.” On 1 side of cookie sheet, create a “B” (1 rope for long side, 1 rope for each of the half circles). Gently press ends of half circles to long rope. Repeat with remaining dough. Flatten dough slightly. Bake 13 to 16 minutes until light golden brown.
Cool completely on cookie sheet before removing. Stack matching cookies on top of each other and trim so that they’re uniform in size (if necessary).
Tint 1 container of frosting light orange. Place 1 layer of cookies on work surface. Pipe or spread white frosting. Top with second layer of cookies. Spread with orange frosting. Arrange candies to cover surface. Refrigerate to set.