Spooky Sugar Cookies

Makes 20 Cookies

Customizable for any occasion, this easy classic recipe is a must-try! Make these cookies soft and chewy, or crunchy with a little extra time in the oven!



1 tbsp flax meal, 2 tbsp water

¼ cup canola oil

½ cup packed dark brown sugar

½ cup white sugar

1 tbsp vanilla

1 tbsp molasses

1 tsp apple cider vinegar

½ teaspoon baking soda

¼ teaspoon salt

1 ¼ cup white flour

Black food coloring

Orange (or a mix of red and yellow) food coloring


Start by making the flax egg. Mix flax meal with water, stir, and set aside to thicken.

In a large bowl, use a whisk to cream oil and sugars. Mix in molasses, vanilla, flax-egg, and vinegar.
Use a wooden spoon to stir in baking soda, salt, and flour. Once all ingredients are well combined, you should be left with a pretty sticky dough.

Next, scoop the dough onto a sheet of parchment, or plastic wrap, fold in the sides, and pop it into the freezer for at least an hour. 

In the meantime, preheat oven to 350°F (180°C), grease or line 2 cookie sheets, and prepare your floured rolling surface. 

Once chilled, knead dough for about 30 seconds before dividing into 2 equal parts. Set one half aside and begin kneading your first food coloring into the second half, adding flour as necessary until color is evenly dispersed and dough is firm enough to roll out. 

Use a rolling pin to flatten dough to desired thickness (adding flour as necessary). These cookies don’t spread much. Once you’ve gone in with your cookie cutters, place the cookies about an inch apart, 10 per pan. 

Bake for 10-15 minutes, depending on thickness, and how soft or crunchy you like them. These cookies harden as they cool, so be careful not to over bake them!
While the first pan is in the oven, repeat this process using the second half of the dough and the other coloring. 

Let cookies cool completely on pans or cooling racks before adding frosting, icing, and/or sprinkles if desired.

Store any leftovers in an airtight container at room temperature for up to 3 days.


In place of canola oil, use olive or vegetable oil.

For a make-ahead version, simply prepare dough and freeze it until you are ready to roll out, cut, and bake your cookies! If thawing is necessary, do not use heat; just leave dough at room temperature until workable.

If you would rather bake all cookies at the same time, they’ll work just fine on the top and middle oven rack.

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