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Perfect Halloween Sugar Cookies with Easy Royal Icing

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These Perfect Halloween Sugar Cookie Cut-Outs with Royal Icing hold their shape, taste like real butter and vanilla, and the royal icing sets hard enough to stack without sticking. They are the cookies that finally made me stop searching for a better recipe.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2.5 cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 cups (480g) powdered sugar
  • 3 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • ½ teaspoon cream of tartar
  • Gel food coloring (orange, black, purple, green)

Instructions

  1. Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  2. Add the egg and vanilla: Beat in the room-temperature egg and vanilla extract until fully combined.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture on low speed, mixing just until the dough comes together.
  4. Chill the dough: Divide the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 2 hours, ideally overnight.
  5. Preheat and prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  6. Roll and cut the dough: Lightly flour your work surface and rolling pin. Roll one disc of dough to about ¼-inch thickness. Use Halloween cookie cutters to cut out shapes, and transfer them to the prepared baking sheets, spacing them about 1 inch apart. Gather the scraps, re-roll, and cut more shapes. Repeat with the second disc.
  7. Chill the cut-outs: Place the baking sheets with the cut-out shapes in the refrigerator for 15 minutes before baking.
  8. Bake: Bake the cookies until the edges are just barely golden, about 8-10 minutes. Rotate the pans halfway through baking. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Make the royal icing: In a stand mixer fitted with the whisk attachment, combine the powdered sugar, meringue powder, and cream of tartar. Add 5 tablespoons of warm water and mix on low speed until combined. Increase to medium-high speed and whip for 5-7 minutes, until the icing is thick, glossy, and holds stiff peaks. Add the remaining tablespoon of water if it is too thick.
  10. Divide and color the icing: Separate the icing into bowls for each color you want. Use gel food coloring to tint the icing. Cover the bowls with a damp paper towel to prevent the icing from drying out.
  11. Outline and flood the cookies: Transfer some of each color to piping bags or squeeze bottles fitted with small round tips. Outline each cookie shape with a thin line of icing, then fill in the center with a slightly thinner consistency (add a few drops of water to thin it). Use a toothpick to spread the icing into the corners and pop any air bubbles.
  12. Let the icing set: Allow the decorated cookies to dry completely at room temperature for 2-4 hours, or overnight.

Notes

Chill the dough for at least 2 hours and the cut-out shapes for 15 minutes before baking to prevent spreading. Do not overbake; pull cookies when edges are just barely golden. For royal icing, use gel food coloring instead of liquid to avoid changing the consistency. Let icing set for 2-4 hours or overnight before stacking.

Nutrition

Keywords: Halloween sugar cookies, royal icing, cut-out cookies, decorated cookies, spooky cookies, ghost cookies, pumpkin cookies

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