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Easy Decorated Halloween Sugar Cookies with Royal Icing

halloween sugar cookies with royal icing - featured image
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These Halloween sugar cookies with royal icing are soft, buttery, and hold their shape perfectly. They are forgiving for beginners and fun for the whole family, making decorating a joyful creative project instead of a stressful chore.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (312g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 4–5 tablespoons warm water
  • 1/2 teaspoon vanilla extract (optional)
  • Gel food coloring

Instructions

  1. Cream the butter and sugar together until light and fluffy, about 3-4 minutes.
  2. Beat in the egg and vanilla extract until fully combined.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet mixture, mixing on low until a soft dough forms. Do not overmix.
  4. Divide dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. On a lightly floured surface, roll one disk of dough to 1/4-inch thickness. Cut into Halloween shapes and place 1 inch apart on prepared sheets.
  7. 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.
  8. For royal icing: Combine powdered sugar and meringue powder in a stand mixer bowl. Add 4 tablespoons warm water and beat on low, then increase to medium-high for 5-7 minutes until thick, glossy, and forms stiff peaks.
  9. Adjust consistency: For outlining, icing should hold a peak. For flooding, add water a teaspoon at a time until it flows like honey and a ribbon settles within 10 seconds.
  10. Divide icing into bowls and add gel food coloring.
  11. Fit a piping bag with a #2 tip and outline each cookie. Let outlines dry for 10-15 minutes.
  12. Switch to a larger tip or squeeze bottle to flood the cookies. Use a toothpick to spread icing and pop air bubbles.
  13. Add details while flood icing is still wet using contrasting colors.
  14. Let cookies dry completely, preferably overnight, until icing is hard to the touch.

Notes

Chill the dough for at least 1 hour to prevent spreading. Royal icing consistency is key: outlining icing should hold a peak, flooding icing should flow like honey. Work in small batches and keep unused icing covered with a damp paper towel. Embrace imperfection—the cookies will taste amazing regardless.

Nutrition

Keywords: Halloween sugar cookies, royal icing, decorated cookies, sugar cookies, Halloween treats, easy cookie recipe

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