In a large mixing bowl, cream together softened butter and granulated sugar using a hand or stand mixer on medium speed until the mixture looks fluffy and pale, about 3 minutes. This releases a sweet, buttery aroma.
Add the egg and vanilla extract to the creamed mixture, mixing on low speed until the ingredients are fully combined and the mixture is smooth.
In a separate bowl, whisk together the flour, cinnamon, nutmeg, and salt to evenly distribute the spices.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together and is slightly crumbly but holds when pressed.
Divide the dough in half, shape each into a flat disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours to relax the gluten and make rolling easier.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Remove one dough disk from the refrigerator and place it on a lightly floured surface. Roll it out to about 1/4 inch thickness, ensuring an even layer.
Use cookie cutters to cut out festive Halloween shapes from the dough. Transfer the cutouts carefully to the prepared baking sheet, leaving space between each.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Keep an eye on them to prevent over-browning.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps set the shape and makes decorating easier.
Decorate the cooled cookies with colorful icing or sprinkles to add spooky or playful touches. Allow the decorations to set for about 30 minutes before serving for best adhesion.
Enjoy these warm, spiced Halloween sugar cookies with friends and family, reveling in their cozy aroma and festive charm!
