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Perfect Pastel Halloween Sugar Cookies with Royal Icing

pastel halloween sugar cookies - featured image
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These pastel Halloween sugar cookies feature a tender crumb with a slight crisp edge and a glossy royal icing that dries smooth and shiny. Perfect for festive yet subtle Halloween treats with soft pastel colors.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¼ cups (250 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract (optional)
  • 4 cups (480 g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • ⅔ cup (160 ml) warm water
  • 1 teaspoon pure vanilla extract
  • Gel food coloring in pastel shades (lavender, mint, pumpkin orange, soft pink)

Instructions

  1. Mix dry ingredients: In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  2. Cream butter and sugar: In a large bowl, beat softened butter with granulated sugar until light and fluffy, about 3-4 minutes on medium speed.
  3. Add eggs and extracts: Beat in eggs one at a time, then stir in vanilla and almond extracts if using.
  4. Combine dry and wet: Gradually add flour mixture to butter mixture, mixing on low speed until just combined. Chill dough if too sticky.
  5. Chill the dough: Divide dough into two discs, wrap in plastic wrap, and refrigerate for 1 hour until firm.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll and cut: Roll out one dough disc to ¼ inch thickness on a lightly floured surface. Cut shapes with Halloween-themed cookie cutters and place on baking sheets spaced 1 inch apart.
  8. Bake: Bake for 8-10 minutes until edges start to turn golden. Cool on pans for 5 minutes, then transfer to wire racks to cool completely.
  9. Prepare royal icing: Whisk powdered sugar and meringue powder in a large bowl. Slowly add warm water and vanilla extract, beating until stiff peaks form, about 5-7 minutes.
  10. Color and pipe: Divide icing into bowls, tint with gel food coloring. Outline cookie edges with thicker icing, then flood centers with thinned icing. Use a toothpick to pop bubbles and spread icing gently.
  11. Dry and decorate: Let iced cookies dry at room temperature for at least 4 hours or overnight. Add additional details with thicker icing if desired.

Notes

Chill dough for at least 1 hour to prevent spreading and maintain shape. Use gel food coloring to avoid runny icing. Let royal icing dry overnight for best results. Adjust water in icing for desired consistency. Store cookies in an airtight container at room temperature for up to 5 days; avoid refrigeration to prevent icing sweating. For gluten-free or vegan versions, substitute ingredients as noted in variations.

Nutrition

Keywords: Halloween sugar cookies, pastel sugar cookies, royal icing cookies, easy Halloween treats, homemade sugar cookies, festive cookies, cookie decorating

Find it online: https://breezybake.com/perfect-pastel-halloween-sugar-cookies-recipe-easy-homemade-royal-icing-step-by-step/