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Cozy Halloween Spider Cookies with Royal Icing

halloween spider cookies - featured image
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These adorable spider-shaped sugar cookies are topped with glossy royal icing, making them a festive and fun Halloween treat. With a soft center and crisp edges, they’re surprisingly simple to decorate and perfect for sharing.

Ingredients

Scale
  • 3 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract (optional)
  • 4 cups powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 6–7 tablespoons warm water
  • Black gel food coloring
  • Orange gel food coloring (optional)

Instructions

  1. Cream the butter and sugar together in a mixing bowl for 5-7 minutes until light and fluffy. Scrape down the sides halfway through.
  2. Beat in the egg, vanilla extract, and almond extract (if using) for 2 minutes until fully combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt until no lumps remain.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  5. Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. On a lightly floured surface, roll one disc of dough to about ¼-inch thickness.
  8. Cut out spider shapes using a 3-inch spider cookie cutter. Transfer to prepared baking sheets, spacing 2 inches apart. Gather scraps, re-roll, and repeat.
  9. Bake for 8-10 minutes until edges are just barely golden. Centers should still look pale.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the royal icing: In a clean bowl, whisk together sifted powdered sugar and meringue powder.
  12. With mixer on low, add warm water one tablespoon at a time. Increase speed to medium and beat for 3-4 minutes until glossy and stiff peaks form.
  13. Adjust consistency: for outlining, keep thicker; for flooding, thin with a few drops of water until it flows like honey.
  14. Divide icing and color with gel food coloring: black for spider bodies and legs, white for eyes, orange for optional webs.
  15. Using thicker black icing, pipe an outline of the spider body on each cookie.
  16. Thin black icing slightly and flood inside the outlines. Use a toothpick to guide icing into corners and pop air bubbles.
  17. While icing is still wet, pipe eight thin lines extending from each side for legs, curving slightly.
  18. Pipe two small white dots for eyes, adding tiny black dots in the center if desired.
  19. Let cookies dry completely at room temperature for 4-6 hours (or overnight) until icing is hard to the touch.

Notes

Chill dough for at least 2 hours to prevent spreading. Royal icing consistency is key: 15-second icing (ribbon disappears in 15 seconds) is ideal. Keep a damp paper towel over piping tip to prevent clogging. Cookies taste even better the day after baking.

Nutrition

Keywords: Halloween cookies, spider cookies, royal icing, sugar cookies, fall baking, Halloween treats

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