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Easy Frosted Halloween Sugar Cookies with Royal Icing

Halloween sugar cookies with royal icing - featured image
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Soft, buttery sugar cookies with a crisp royal icing, perfect for Halloween. These festive treats hold their shape, stay soft for days, and are easy to decorate with fun ghost, pumpkin, and bat shapes.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups (240g) powdered sugar
  • 2 tablespoons meringue powder
  • 3–4 tablespoons warm water
  • 1/2 teaspoon vanilla extract (for icing)
  • Gel food coloring (orange, black, purple, green)
  • Optional: sanding sugar, edible glitter, black and orange sprinkles

Instructions

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a stand mixer or large bowl, cream softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides.
  3. Add egg and vanilla extract, beat on low until just combined. Gradually add dry ingredients, mixing on low until a soft dough forms. Do not overmix.
  4. Divide dough into two equal discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (up to 3 days).
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Lightly flour work surface and rolling pin. Roll one disc of dough to 1/4-inch thickness. Cut into desired shapes and place on prepared baking sheets, spacing 1 inch apart. Re-roll scraps and repeat.
  7. Bake for 8-10 minutes, rotating pans halfway through, until edges are just barely golden. Centers should look pale and slightly puffy.
  8. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For royal icing: In a stand mixer bowl, combine powdered sugar and meringue powder. Add 3 tablespoons warm water and 1/2 teaspoon vanilla extract. Beat on low, then increase to medium-high for 3-4 minutes until thick, glossy, and holds a stiff peak. Adjust consistency with water or powdered sugar as needed.
  10. Divide icing into separate bowls for each color. Add gel food coloring a tiny drop at a time until desired shade is reached. Thin each color with water 1/2 teaspoon at a time until it reaches ’10-second consistency’ (icing takes about 10 seconds to flatten when lifted with a spoon).
  11. Fit piping bags with #2 or #3 tips and fill with colored icing. Outline each cookie, then fill in center with a back-and-forth motion. Use a toothpick to spread icing into corners and pop air bubbles.
  12. Let base layer dry for at least 1 hour before adding details. For two-tone effects, pipe the second color immediately while the first is still wet.
  13. Allow decorated cookies to dry at room temperature for 4-6 hours or overnight until icing is completely hard to the touch.

Notes

Chilling the dough is essential to prevent spreading. Royal icing is sensitive to humidity; allow extra drying time on humid days. Cookies taste even better on day two. Store in an airtight container at room temperature for up to 1 week. Do not refrigerate decorated cookies.

Nutrition

Keywords: Halloween cookies, sugar cookies, royal icing, frosted cookies, ghost cookies, pumpkin cookies, easy Halloween treats

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