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Perfectly Piped Halloween Sugar Cookies Easy Royal Icing Recipe

Halloween sugar cookies - featured image
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These Halloween sugar cookies feature a soft, sturdy base and a royal icing that dries to a beautiful matte finish. Perfect for beginners and pros, this recipe includes tips for perfect piping and endless decorating possibilities.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (360g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5 to 6 tablespoons warm water
  • 1 teaspoon vanilla extract (optional, for icing)
  • Gel food coloring (black, orange, purple, green, white)
  • Piping bags or zip-top bags
  • Piping tips (#2 or #3 round, #1 for details)
  • Toothpicks
  • Edible glitter or sprinkles (optional)

Instructions

  1. Make the cookie dough: In a stand mixer with paddle attachment, cream softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down sides halfway through. Add egg and vanilla extract, beat until combined, about 1 minute.
  2. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture on low speed until just combined. Do not overmix.
  3. Divide dough in half, flatten into 1-inch thick discs, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 3 days.
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Lightly flour work surface and rolling pin. Roll one disc to ¼-inch thickness.
  5. Dip cookie cutters in flour before each cut. Place cut cookies 1 inch apart on prepared sheets. Gather scraps, re-roll, and cut again. Repeat with second disc.
  6. Bake for 8 to 10 minutes, until edges are just barely golden. Cool on baking sheet for 5 minutes, then transfer to cooling rack to cool completely.
  7. Prepare royal icing: In stand mixer with whisk attachment, combine sifted powdered sugar and meringue powder. Add 5 tablespoons warm water and vanilla extract. Mix on low, then increase to medium-high and beat for 5 to 7 minutes until thick, glossy, and holds a stiff peak.
  8. For outlining consistency, icing should hold its shape when piped. For flooding consistency, it should slowly settle into a smooth surface within 10 seconds. Adjust with water or powdered sugar as needed.
  9. Divide icing into bowls for each color. Add gel food coloring one drop at a time. Transfer each color to piping bag fitted with #2 tip for outlining or #3 tip for flooding.
  10. Decorate cookies: Outline each cookie with appropriate color. Let outlines dry 10-15 minutes. Flood with same color inside outline, using toothpick to spread into corners and pop air bubbles. Let dry completely, at least 4 hours or overnight.
  11. Add details with #1 tip once base layer is dry. Let details dry for another hour before stacking or packaging.

Notes

Chilling dough is crucial to prevent spreading. Royal icing dries quickly; keep a damp paper towel over piping bag openings when not in use. For best results, let flooded cookies dry overnight before adding details. Cookies stay fresh up to 2 weeks in airtight container at room temperature.

Nutrition

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

Find it online: https://sofiaspice.com/perfectly-piped-halloween-sugar-cookies-easy-royal-icing-recipe/