Print

Perfect Halloween Sugar Cookies with Royal Icing

Halloween sugar cookies - featured image
Print Recipe

Buttery, tender sugar cookies that hold their shape perfectly, topped with a glossy royal icing that dries hard. Ideal for Halloween decorating with crisp edges and a delicious vanilla-almond flavor.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1½ teaspoons vanilla extract
  • ½ teaspoon almond extract (optional)
  • 2½ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 4 to 5 tablespoons water
  • ½ teaspoon vanilla extract (optional, for icing)
  • Gel food coloring (Wilton or Americolor recommended)

Instructions

  1. Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, beat softened butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides halfway through.
  2. Add the egg and extracts: Add room-temperature egg, vanilla extract, and almond extract (if using). Beat on low until just combined. Scrape the bowl again.
  3. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Add to wet mixture in two additions, mixing on low after each until just incorporated. The dough should be soft and cohesive. If sticky, add an extra tablespoon of flour.
  4. Divide and chill: Turn dough onto a lightly floured surface. Divide in half, shape into flat discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or overnight).
  5. Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  6. Roll and cut: On a lightly floured surface, roll one disc to about ¼-inch thickness. Cut out Halloween shapes and transfer to prepared baking sheets, spacing 1 inch apart. Gather scraps, re-roll, and cut again.
  7. Chill the cutouts: Place baking sheets with cutouts in the refrigerator for 10 to 15 minutes before baking.
  8. Bake: Bake for 8 to 10 minutes, rotating pans halfway through. Cookies should be just set around the edges and barely golden on the bottom.
  9. Cool completely: Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Make the royal icing: In a clean bowl, combine sifted powdered sugar and meringue powder. Add 4 tablespoons water and vanilla extract. Beat on low until combined, then increase to medium-high and beat for 4 to 5 minutes until thick, glossy, and holds stiff peaks. Add more water a teaspoon at a time if too thick.
  11. Color and consistency: Divide icing into bowls and tint with gel food coloring. For outlining, keep icing thick (stiff peaks). For flooding, thin with water a few drops at a time until it flows like honey and a ribbon settles back into itself within 10 seconds.
  12. Decorate: Fill piping bags with small round tips. Outline each cookie, then flood the inside with thinned icing. Use a toothpick to spread icing into corners and pop air bubbles. Let base color dry for at least 1 hour before adding details.
  13. Let the icing set: Allow decorated cookies to dry, uncovered, at room temperature for 4 to 6 hours or overnight until hard to the touch.

Notes

Chilling the cutouts before baking is essential for sharp edges. For royal icing, consistency is key: outlining icing should be thick, flooding icing should flow like honey. Bake cookies one day and decorate the next for best results. Store decorated cookies in an airtight container at room temperature for up to 1 week. Undecorated cookies can be frozen for up to 3 months.

Nutrition

Keywords: Halloween sugar cookies, royal icing, cut-out cookies, decorated cookies, Halloween baking, sugar cookie recipe

Find it online: https://lindabake.com/perfect-halloween-sugar-cookies-with-royal-icing/