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Perfect Halloween Sugar Cookies Recipe – Easy Royal Icing

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These Halloween sugar cookies have a whisper of almond extract and a cream cheese tang that keeps the royal icing from being cloying. They are the perfect centerpiece for any Halloween gathering, with a slightly crisp edge and a soft, tender center.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 4 oz (113g) cream cheese, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 6–7 tablespoons (90-105ml) warm water
  • ½ teaspoon vanilla extract
  • Gel food coloring (optional)

Instructions

  1. Cream the butter and cream cheese: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and cream cheese together on medium speed until light, fluffy, and completely combined—about 2 minutes.
  2. Add the sugar: Add the granulated sugar and beat on medium-high for another 2-3 minutes until the mixture is light and airy. Scrape down the sides of the bowl.
  3. Incorporate the wet ingredients: Add the egg, vanilla extract, and almond extract. Beat on medium speed until just combined.
  4. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix until just combined.
  5. Chill the dough: Divide the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 2 hours, or overnight.
  6. Preheat and prep: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
  7. Roll and cut: On a lightly floured surface, roll out one disc of dough to about ¼-inch (6mm) thickness. Use Halloween cookie cutters to cut out shapes. Re-roll the scraps and cut out more cookies.
  8. Bake: Place the cookies about 1 inch apart on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are just barely starting to turn a light golden brown.
  9. Cool completely: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Combine dry ingredients: In the bowl of a stand mixer, whisk together the sifted powdered sugar and meringue powder.
  11. Add water and flavor: Add 6 tablespoons of warm water and the vanilla extract. Beat on low speed until the sugar is moistened, then increase speed to medium-high and beat for 5-7 minutes until thick, glossy, and forms stiff peaks.
  12. Adjust the consistency: For outlining, keep icing stiff. For flooding, add water one teaspoon at a time until the icing flows like honey (ribbon disappears into surface within 10-15 seconds).
  13. Color and bag: Divide the icing into small bowls and add gel food coloring. Transfer each color to a piping bag fitted with a small round tip (Wilton #2 or #3).
  14. Decorate: Outline each cookie with stiff icing, then flood with thinned icing. Use a toothpick to pop air bubbles. Let base layer dry for 4-6 hours or overnight before adding details.

Notes

Chilling the dough is non-negotiable to prevent spreading. For best results, bake cookies a day before decorating. Royal icing dries quickly; keep piping bags covered with a damp paper towel. Use gel food coloring for vibrant colors without thinning the icing.

Nutrition

Keywords: Halloween sugar cookies, royal icing, decorated cookies, ghost cookies, pumpkin cookies, easy sugar cookies

Find it online: https://tinastirs.com/perfect-halloween-sugar-cookies-recipe-easy-royal-icing/