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Stacked Jack-O'-Lantern Butter Cookies

Stacked Jack-O'-Lantern Butter Cookies

Use a snowman-shaped cookie cutter and our ginger butter cookie recipe to create these adorable stacked Jack-O’-Lanterns.

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1 hr 15 min
Prep Time
1 hr 25 min
Total Time



1 1/4 cups sugar

1 cup Land O Lakes® Butter, softened

1 large Land O Lakes® Egg

3 tablespoons dark corn syrup or molasses

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 1/2 teaspoons baking soda

1 teaspoon ground ginger

1/4 teaspoon salt


4 cups powdered sugar

1/2 cup Land O Lakes® Butter, softened

2 teaspoons vanilla extract

3 to 4 tablespoons Land O Lakes® Half & Half

Red and yellow food color  


Black decorator gel

6 green gumdrops, cut into fourths


 *Substitute orange food color.

How to make

  1. STEP 1

    Combine sugar and 1 cup butter in bowl; beat at medium speed until creamy. Add egg, corn syrup and 1 teaspoon vanilla. Continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed.

  2. STEP 2

    Divide dough into thirds. Shape each third into ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 1 hour or until firm.

  3. STEP 3

    Heat oven to 375°F.

  4. STEP 4

    Roll out dough on well-floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 5-inch snowman cookie cutter. Place 2 inches apart onto greased cookie sheets. Bake 5-7 minutes or until set. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.

  5. STEP 5

    Combine powdered sugar, 1/2 cup butter and 2 teaspoons vanilla in bowl. Beat at low speed, adding enough half & half for desired spreading consistency. Add red and yellow food color, 1 drop at a time, until desired orange color.

  6. STEP 6

    Frost cookies. Create faces on each round section using black decorator gel. Add green gumdrop piece for stem.

Tip #1

- For a professional look, place 1 cup frosting into small disposable pastry bag. Snip off end leaving 1/8- to 1/4-inch hole. Pipe frosting onto cookie to outline 3 separate pumpkins. Spread remaining frosting in center of each pumpkin.

Tip #2

- Place small decorator candies over gel if you want to create eyes and nose.

Nutrition (1 cookie)

290 Calories
12 Fat (g)
40 Cholesterol (mg)
210 Sodium (mg)
45 Carbohydrates (g)
1 Dietary Fiber
2 Protein (g)
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