For Cookies:

1. In a large bowl, cream together butter and sugar until light and fluffy.
2. Beat in the egg and vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients just until combined.
4. Divide the dough and tint with food coloring (orange, black, green).
5. Roll to 1/4-inch on a floured surface; cut Halloween shapes.
6. Bake at 375°F (190°C) for 8–10 minutes until edges are lightly golden. Cool completely.
7. Decorate with royal icing and sprinkles.

For Cupcakes:

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.

Whisk flour, baking powder, and salt.

Cream butter and sugar until fluffy; beat in eggs, then vanilla.

Alternate adding dry mix and milk, beginning and ending with dry; mix just to combine.

Divide batter; tint with desired colors (purple, green). Fill liners two-thirds full; swirl if you like.

Bake 18–22 minutes, until a toothpick comes out clean. Cool completely.

Frost with buttercream; decorate with candy eyeballs, gummy worms, and chocolate sprinkles.