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Easy Royal Icing Halloween Sugar Cookies

Easy Royal Icing Halloween Sugar Cookies - featured image
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These buttery sugar cookies hold their shape perfectly and are topped with a glossy royal icing that dries hard, making them ideal for Halloween parties and gift bags. The recipe focuses on technique rather than brand names for a stress-free decorating experience.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 4 cups (480g) powdered sugar, sifted if lumpy
  • 3 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • ½ teaspoon vanilla extract (optional, or clear vanilla for white icing)
  • Assorted gel food coloring (e.g., orange, purple, green)

Instructions

  1. Make the cookie dough: In a stand mixer or large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides. Add egg and vanilla extract; beat until combined and smooth.
  2. In a separate bowl, whisk together flour, baking powder, and salt. With mixer on low, gradually add dry ingredients to wet ingredients, mixing just until dough comes together. Do not overmix.
  3. Divide dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour.
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  5. On a lightly floured surface, roll out one disc of dough to about ¼-inch thickness. Use Halloween cookie cutters to cut out shapes. Re-roll scraps once.
  6. Place cut cookies about 1 inch apart on prepared baking sheets. Bake for 8-10 minutes, until edges are just barely golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. Make the royal icing: In a stand mixer or large bowl, combine powdered sugar and meringue powder. Add 5 tablespoons warm water and vanilla extract. Beat on low until combined, then increase to medium-high and beat for 4-5 minutes until thick, glossy, and holds a stiff peak. Adjust consistency with additional water or powdered sugar as needed.
  8. Divide icing into bowls for each color. Add gel food coloring a tiny bit at a time. For flood consistency, add water a few drops at a time until icing flows like honey and settles within 10-15 seconds.
  9. Decorate: Fit a piping bag with a #2 tip and outline each cookie with outline-consistency icing. Let outlines dry for 10-15 minutes. Then flood inside with thinner icing using a squeeze bottle or piping bag. Use a toothpick to spread icing into corners and pop air bubbles. Let base layer dry completely (2-4 hours) before adding details.

Notes

Chill dough for at least 1 hour to prevent spreading. For royal icing, consistency is key: outline should be stiff, flood should flow like honey. Let icing dry 2-4 hours before stacking. Store in airtight container at room temperature for up to 1 week. Do not refrigerate.

Nutrition

Keywords: Halloween sugar cookies, royal icing, easy sugar cookies, decorated cookies, Halloween baking

Find it online: https://novanosh.com/easy-royal-icing-halloween-sugar-cookies/