Halloween Sandwich Cookies: A Festive Halloween Treat
If you Love Halloween, but want an original idea for an adorable new treat, these are for you.
GLUTEN FREE DESSERT RECIPE
Lauren Vasnelis
10/19/2026
Halloween Chocolate Sandwich Cookies
These Halloween Chocolate Sandwich Cookies are almost too cute to eat! Rich, chocolatey homemade cookies are sandwiched together with creamy vanilla buttercream frosting, decorated with candy eyeballs, and rolled in colorful Halloween sprinkles to create adorable little cookie monsters.
And the best part? These aren’t your ordinary sandwich cookies! I purposely make the buttercream thicker on one side so the candy eyeballs can peek out between the chocolate cookies. It gives each little monster its own personality, and I think the more imperfect they look, the cuter they are!
I make the chocolate cookies from scratch using my favorite gluten-free flour blend, but I keep the filling incredibly simple with store-bought vanilla buttercream frosting. I use Dolly Parton Vanilla Buttercream Frosting by Duncan Hines, partly because I love the frosting and partly because I absolutely love Dolly Parton! Sometimes there’s no reason to make another component from scratch when something already works perfectly well.
Of course, you can make your own buttercream frosting if you prefer. Either way, the combination of rich chocolate cookies and sweet vanilla frosting is delicious.
These are perfect for Halloween parties, dessert tables, or just a fun afternoon of baking. They’re festive, delicious, and surprisingly easy to make once you get the hang of assembling them.
And of course, I make my recipes gluten-free and dairy-free, but they’re for everyone! Conventional flour, butter, and milk can easily be substituted at a 1-to-1 ratio if you don’t follow either of those diets. Just make sure your frosting and decorations meet your dietary needs.
Ingredient Breakdown
Gluten-Free Flour
I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, which is my go-to flour blend for most of my gluten-free baking.
It gives these chocolate cookies structure while keeping them tender and sturdy enough to hold the buttercream filling.
If gluten isn’t an issue for you, regular all-purpose flour works well here too. This is an easy substitution that allows everyone to enjoy the recipe.
Cocoa Powder
Cocoa powder gives these cookies their rich chocolate flavor and beautiful dark color.
I recommend using unsweetened cocoa powder because the cookie dough already contains sugar, and we’re adding a sweet buttercream filling.
The dark chocolate color also creates a great contrast with the white frosting and colorful Halloween decorations.
White Sugar
White sugar adds sweetness and helps give the cookies their texture.
I also use a little additional sugar when rolling out the dough instead of dusting my pastry mat with flour. It’s a trick I like using with certain cookies because it helps prevent sticking without adding extra flour.
Dairy-Free Butter
I use cold, cubed dairy-free butter for this recipe.
The cold butter gets incorporated into the flour mixture, helping create a dough that’s easy to roll, chill, and cut into shapes.
If dairy isn’t an issue for you, regular butter works just as well.
Egg
The egg helps bind the dough together and gives the cookies structure.
Because we’re making sandwich cookies, we want them sturdy enough to hold the frosting without falling apart.
Vanilla
Vanilla adds a little warmth and sweetness that complements the chocolate flavor.
It’s a simple addition that helps round out the cookie dough.
Dairy-Free Milk
I use a small amount of cold dairy-free milk to help bring the dough together.
You may not need the entire amount, so I recommend adding it gradually.
Regular milk works perfectly well if dairy isn’t an issue for you.
Vanilla Buttercream Frosting
I use Dolly Parton Vanilla Buttercream Frosting by Duncan Hines for these cookies, and I’ll admit that part of the reason I chose it is simply because I love Dolly Parton!
I also genuinely like this buttercream. It’s delicious, convenient, and makes assembling these cookies so much easier.
Of course, you can absolutely make your own homemade vanilla buttercream frosting if you prefer. A homemade dairy-free buttercream would work beautifully here too.
I refrigerate the frosting before assembling the cookies because it becomes firmer and easier to work with.
If you’re following a dairy-free diet, always check the frosting’s ingredient label to make sure it meets your dietary needs.
Halloween Candy Eyeballs
The candy eyeballs are what make these sandwich cookies look like little Halloween monsters!
Unlike my Cyclops Crinkle Cookies, which have one large eye on top, these cookies have two eyes peeking out from the buttercream filling.
The uneven frosting gives the eyes a place to sit between the cookies.
Halloween Sprinkles
Halloween sprinkles add color and make these cookies even more festive.
I roll the exposed buttercream edges in the sprinkles so they stick directly to the frosting.
You can use any combination of Halloween colors you like, and this same idea works for other holidays too.
Yield: Approximately 12–14 sandwich cookies
Prep Time: 30 minutes (estimated)
Chilling Time: 30 minutes, plus optional chilling
Bake Time: 12 minutes per batch
Equipment
Food processor (optional)
Silicone pastry mat
2-inch circular cookie cutter
Ingredients
Chocolate Sandwich Cookies
2 cups gluten-free flour
I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ cup white sugar
½ cup dairy-free butter, cold and cubed
1 egg
1 teaspoon vanilla
1 tablespoon cold dairy-free milk, as needed
Filling
Vanilla buttercream frosting
I use Dolly Parton Vanilla Buttercream Frosting by Duncan Hines.
Approximately 1–1½ teaspoons per sandwich cookie, or more as needed.
Homemade vanilla buttercream works too.
Halloween Decorations
Halloween candy eyeballs, 2 per sandwich cookie
Halloween sprinkles, for rolling
Instructions
1. Prepare the Cookie Dough
Add the gluten-free flour, cocoa powder, baking powder, and sugar to a food processor.
Pulse briefly to combine the dry ingredients.
Add the cold, cubed dairy-free butter and process until the butter is evenly distributed throughout the mixture.
Add the egg, vanilla, and approximately half of the cold dairy-free milk.
Process until the mixture begins forming a dough.
If the dough seems too dry, gradually add the remaining milk until everything comes together.
Try not to overprocess the dough. Once it holds together, you’re done. There’s no reason to keep processing it.
You can also prepare this dough in a mixing bowl instead of a food processor. Simply combine the dry ingredients, work in the cold butter with your hands or a pastry cutter, and then add the egg, vanilla, and milk until a dough forms.
I personally prefer using the food processor because I find that it distributes the butter and combines the ingredients more evenly, but it’s absolutely not necessary.
2. Roll Out the Dough
Transfer the dough onto a silicone pastry mat.
Instead of using flour to prevent sticking, I actually use a little sugar when rolling out certain cookie doughs. It works really well here!
Roll the dough out evenly to your preferred thickness.
You want the cookies thick enough to hold the frosting but not so thick that the finished sandwich becomes difficult to eat.
3. Chill the Dough
Once the dough is rolled out, carefully fold the pastry mat over the dough and transfer the entire thing to the refrigerator.
Chill for approximately 30 minutes.
I like chilling the dough after rolling it out because it’s already flat and ready for cookie cutters once it firms up.
4. Cut Out the Cookies
Preheat your oven to 350°F.
Remove the chilled dough from the refrigerator.
Using a 2-inch circular cookie cutter, cut out your cookies.
Transfer the cookies onto a parchment-lined baking sheet, leaving a little space between them.
You can gently gather and reroll the scraps to make additional cookies.
5. Bake
Bake at 350°F for 6 minutes.
After the first six minutes, rotate the baking sheet 180 degrees so the cookies bake evenly.
Continue baking for another 6 minutes, for a total of approximately 12 minutes.
Remove the cookies from the oven and allow them to cool completely.
I actually like putting mine in the refrigerator after they’ve cooled so they’re nice and cold before I start assembling the sandwiches.
6. Prepare the Buttercream Filling
I use Dolly Parton Vanilla Buttercream Frosting, which I refrigerate ahead of time so it becomes firmer and easier to work with.
You want the frosting chilled but still soft enough to spread.
If you prefer homemade buttercream, that works just as well.
7. Assemble the Sandwich Cookies
Take one completely cooled chocolate cookie and add approximately 1–1½ teaspoons of chilled vanilla buttercream frosting to the center.
Here’s where we’re going to do something a little different!
Rather than spreading the frosting evenly, position it so one side of the cookie has a thicker layer of frosting than the other.
Place a second chocolate cookie on top and gently press down at a slight angle.
You want the frosting to remain noticeably thicker and more exposed on one side of the sandwich.
This creates the space for your Halloween monster eyes.
8. Add the Candy Eyes
Place two Halloween candy eyeballs into the thicker, exposed section of buttercream.
The eyes should sit right in the frosting between the two chocolate cookies, making the sandwich look like a little monster peeking out!
9. Add the Halloween Sprinkles
Carefully roll the outside edges of each sandwich cookie in Halloween sprinkles.
The sprinkles will stick to the exposed buttercream, giving your cookies a colorful Halloween finish.
Repeat with the remaining cookies.
10. Chill and Enjoy
Transfer the finished sandwich cookies to the refrigerator until you’re ready to serve.
I recommend keeping them chilled because buttercream frosting can soften quite a bit at room temperature.
Serve and enjoy!
Lauren’s Tips 💛
Use a Food Processor If You Have One
This is one of those recipes where I think the food processor makes everything easier.
I find that it distributes the cold butter more evenly throughout the flour mixture and brings the dough together quickly.
But don’t feel like you need one! You can absolutely make this dough in a regular mixing bowl.
Roll With Sugar Instead of Flour
I use a little sugar on my pastry mat instead of extra flour.
It helps prevent sticking, and I like using this trick with certain cookie recipes.
You don’t need a tremendous amount. Just enough to keep the dough from sticking to the mat.
Roll Before Chilling
I find it much easier to roll the dough while it’s soft and then refrigerate it flat.
After 30 minutes, it’s cold and ready to cut.
This also means you don’t have to fight with a hard ball of refrigerated dough when you’re ready to roll it out.
Chill Your Buttercream
Refrigerating the frosting makes it firmer and easier to position between the cookies.
I find this especially helpful when I’m trying to create that uneven filling for the candy eyes.
Don’t Make the Filling Even
The uneven filling is intentional!
You want one side thicker so the candy eyes have somewhere to sit.
When you press the top cookie down, angle it slightly so the buttercream remains exposed on one side.
Keep the Finished Cookies Chilled
Buttercream can soften at room temperature, so I keep these refrigerated until I’m ready to serve them.
I also think the cold frosting tastes delicious with the chocolate cookies.
Watch the Video for Assembly
This is one of those recipes where watching the video can make the assembly process much easier to understand.
The angled frosting and little monster eyes are simple once you see how they’re positioned.
Notes
This recipe is written as a full batch, doubled from the smaller batch I originally made.
The estimated yield is 12–14 finished sandwich cookies, depending on dough thickness and how many cookies you cut.
Each finished sandwich requires two chocolate cookies.
Use cold, cubed butter for the dough.
Add the cold milk gradually. You may not need the full tablespoon.
A little sugar can be used instead of flour when rolling out the dough.
Roll the dough before chilling to make cutting the cookies easier.
Chill the rolled dough for approximately 30 minutes before cutting.
Bake at 350°F for approximately 12 minutes, rotating the baking sheet halfway through.
Allow the cookies to cool completely before adding the buttercream.
Refrigerating the buttercream before assembly makes it easier to work with.
Homemade vanilla buttercream can be substituted for prepared frosting.
Keep the finished cookies refrigerated until ready to serve.
Conventional flour, butter, and milk can be substituted at a 1-to-1 ratio if gluten and dairy aren’t concerns.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free and dairy-free, not every product I use is certified gluten-free. Always verify ingredient labels, especially on prepared frosting and candy decorations, to ensure they meet your dietary needs.
Frequently Asked Questions
Can I make these cookies without a food processor?
Absolutely! A food processor makes preparing the dough easier, but it’s completely optional.
You can combine the dry ingredients in a mixing bowl, work in the cold butter using your hands or a pastry cutter, and then add the egg, vanilla, and milk until the dough comes together.
I personally prefer the food processor because I find it incorporates the ingredients more evenly.
Can I use regular flour?
Yes. I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, but regular all-purpose flour works well if gluten isn’t an issue.
Can I use regular butter?
Yes. I make mine with dairy-free butter, but conventional butter can be substituted at a 1-to-1 ratio.
Why do you use cold butter?
Cold butter helps create the texture of the cookie dough and makes it easier to roll and cut after chilling.
Do I have to chill the dough?
I recommend it.
Chilling helps the rolled dough firm up, making it easier to cut clean circles without stretching or tearing.
Why do you roll the dough before chilling?
Because I find it easier!
Rolling the dough while it’s still soft and then refrigerating it flat makes the cutting process much simpler.
Can I use flour instead of sugar when rolling the dough?
Yes. I personally use sugar because I like how it works with this particular cookie dough, but a light dusting of flour is another option.
What size cookie cutter should I use?
I use a 2-inch circular cookie cutter.
You can use a different size if you prefer, but the yield and baking time may change.
Why do you rotate the baking sheet halfway through baking?
Rotating the baking sheet helps the cookies bake more evenly, especially if your oven has hot spots.
Can I make the cookies ahead of time?
Absolutely.
You can bake the chocolate cookies ahead of time and store them in an airtight container once cooled.
Then assemble them with the frosting and decorations closer to when you plan to serve them.
Do I have to use Dolly Parton buttercream frosting?
No. That’s simply the frosting I used.
I happen to love Dolly Parton, and I genuinely like this buttercream, but homemade vanilla buttercream or another prepared frosting works perfectly well.
Can I make my own buttercream frosting?
Of course!
A homemade vanilla buttercream would be delicious in these cookies. You can make it dairy-free or use conventional ingredients depending on your dietary needs.
Why do you refrigerate the frosting?
Chilled buttercream is firmer and easier to position between the cookies.
It’s especially helpful when you’re trying to keep one side of the sandwich thicker than the other.
Why is the frosting thicker on one side?
That’s what creates the little monster face!
The thicker, exposed buttercream gives the candy eyeballs somewhere to sit between the chocolate cookies.
How much frosting should I use per cookie?
I estimate approximately 1–1½ teaspoons per sandwich cookie.
You can use more or less depending on the size of your cookies and how much filling you prefer.
Can I use different sprinkles?
Of course!
Halloween sprinkles are what I used, but you can change the colors for Christmas, Valentine’s Day, Easter, or another occasion.
How should I store the finished cookies?
Keep the finished sandwich cookies in an airtight container in the refrigerator.
Because the buttercream can soften at room temperature, I prefer storing them chilled until serving.
Can I freeze these sandwich cookies?
You can freeze the unfilled chocolate cookies and assemble them later.
Freezing the fully decorated sandwich cookies may affect the texture of the buttercream and the appearance of the candy eyes and sprinkles, so I’d recommend freezing the cookies separately when possible.