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Halloween Sugar Cookies with Royal Icing

Halloween sugar cookies with royal icing - featured image
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These buttery, tender Halloween sugar cookies hold their shape beautifully and are topped with glossy royal icing. Perfect for hosting, they can be baked ahead and decorated over several days for stunning, crowd-pleasing treats.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 4 oz (113g) cream cheese, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • 3 cups (360g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 6–8 tablespoons warm water
  • 1 teaspoon vanilla extract
  • Gel food coloring (assorted Halloween colors)
  • Piping bags (12-inch or 16-inch)
  • Piping tips (#2 or #3 round)
  • Couplers
  • Squeeze bottles (optional)
  • Toothpicks
  • Edible glitter or sprinkles (optional)

Instructions

  1. Make the cookie dough: In a stand mixer with paddle attachment, beat softened butter and cream cheese on medium speed until smooth and fluffy (5 minutes). Scrape bowl.
  2. Add granulated sugar and beat on medium speed until light and fluffy (2 minutes).
  3. Add egg, vanilla extract, and almond extract. Beat on low until just combined (1 minute).
  4. In a separate bowl, whisk together flour, baking powder, and salt (30 seconds).
  5. With mixer on low, gradually add flour mixture to butter mixture. Mix until just combined (2 minutes). Dough will be soft and slightly sticky.
  6. Divide dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (overnight is better).
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Roll and cut cookies: Lightly flour work surface. Roll one disc of dough to ¼-inch thickness. Cut into Halloween shapes using floured cookie cutters. Transfer to prepared baking sheets, spacing 2 inches apart. Re-roll scraps up to 3 times.
  9. Chill cut cookies on baking sheets for 15 minutes before baking.
  10. Bake for 10-12 minutes, until edges are just barely golden. Rotate sheet halfway through.
  11. Cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
  12. Make royal icing: In stand mixer bowl, whisk together sifted powdered sugar and meringue powder.
  13. Add 6 tablespoons warm water and vanilla extract. Beat on low until combined, then on medium-high for 5-7 minutes until thick, glossy, and holds stiff peaks.
  14. Check consistency: icing should form a peak that stands straight. Adjust with water or powdered sugar as needed.
  15. Divide icing into bowls and color with gel food coloring. For flooding, thin icing with water until it flows like honey (10-second rule).
  16. Decorate cookies: Fill piping bags with #2 or #3 tips. Outline cookies with thicker icing, then flood with thinner icing. Use toothpick to spread and pop bubbles. Add details while base is wet.
  17. Let decorated cookies dry at room temperature for 6-8 hours (overnight) until icing is hard.

Notes

Chilling dough is non-negotiable to prevent spreading. Royal icing consistency is key: use the 10-second rule. Keep a damp paper towel over icing bowls to prevent drying. Practice piping on parchment paper first. Cookies can be baked up to a week ahead and decorated over several days.

Nutrition

Keywords: Halloween sugar cookies, royal icing, decorated cookies, ghost cookies, pumpkin cookies, Halloween baking, sugar cookie recipe

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