1-Begin: Begin by preheating your oven to 350ºF (177ºC) and lining baking sheets with parchment paper or silicone mats. This ensures your cookies bake evenly and release easily. Next, whisk together the dry ingredients: 2 cups (240g) all-purpose flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl.

2-Cream butter and sugar: Now, cream 1/2 cup (113g) unsalted butter and 1 cup (120g) powdered sugar until light and fluffy, which takes about 2-3 minutes. Add in 1 large egg, 1/4 cup (56mL) vegetable oil, and 1 tablespoon vanilla extract, mixing until fully combined. Gradually incorporate the dry mixture on low speed until the dough is soft but not sticky; let it rest for 10 minutes if needed.

3-Split the dough: Split the dough into two halves: keep one plain for Jack Skellington-inspired cookies and divide the other into three portions for Sally’s colorful swirls. For Jack cookies, scoop dough balls onto the baking sheet and smooth the tops with fingers dipped in 2 tablespoons (25g) granulated sugar if desired, then bake for 8-9 minutes until the edges set.

4-Cool the cookies: Let them cool on the sheet for 2-3 minutes before transferring to a wire rack. For Sally cookies, tint the three portions with your chosen food coloring, drop balls of each color close together on the sheet, and gently swirl by pressing and twirling with sugared fingers. Bake for 8-9 minutes and cool completely.

5-Prepare vanilla buttercream: Once cooled, prepare the vanilla buttercream by beating 6 tablespoons (85g) unsalted butter until smooth, then gradually add 1 ½ cups (180g) powdered sugar on low speed. Mix in 3/4 teaspoon vanilla extract, 1/2 to 1 tablespoon (8-15mL) milk or cream, and a pinch of salt, beating on medium until combined. Stir by hand for 3-5 minutes to get a silky texture. Here, you can check out our beginners baking guide for more tips on mixing dough.