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Quick Halloween Sugar Cookies: Easy Royal Icing Recipe

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These quick Halloween sugar cookies with royal icing are buttery, tender, and hold their shape perfectly. The glossy icing dries hard and glossy, making them perfect for parties, bake sales, or a fun family activity.

Ingredients

Scale
  • 1 cup (2 sticks, 226 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (312 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons meringue powder
  • 4 cups (480 grams) powdered sugar, sifted
  • 5–6 tablespoons warm water
  • ½ teaspoon vanilla extract
  • Gel food coloring (orange, purple, green, black)
  • Optional: Sprinkles, sanding sugar, or edible glitter

Instructions

  1. Make the cookie dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes on medium speed. Add the egg and vanilla extract, and beat until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Do not overmix.
  2. Chill the dough: Divide the dough in half and shape each half into a 1-inch thick disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  3. Roll and cut: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about ¼-inch thickness. Cut out Halloween shapes using cookie cutters. Place cookies 1 inch apart on prepared baking sheets. Gather scraps, re-roll, and cut more cookies.
  4. Bake: Bake for 8-10 minutes, until edges are just barely golden. Centers should still look pale and slightly soft. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  5. Make the royal icing: In a large bowl, combine meringue powder and 5 tablespoons warm water. Whisk until dissolved and frothy. Add sifted powdered sugar and ½ teaspoon vanilla extract. Beat on low speed until incorporated, then on medium-high for 3-4 minutes until thick, glossy, and forms stiff peaks. Adjust consistency with more water or powdered sugar as needed.
  6. Color and ice: Divide icing into bowls and add gel food coloring. Transfer each color to a piping bag fitted with a small round tip. Outline each cookie, then fill in with slightly thinner icing (add a few drops of water to thin). Use a toothpick to spread icing and pop bubbles. Add sprinkles while wet. Let sit at room temperature for at least 2 hours until icing is hard and dry.

Notes

Chill the dough for at least 30 minutes to prevent spreading. For best results, use gel food coloring instead of liquid to avoid thinning the icing. If the kitchen is humid, the icing may take longer to dry. Store cookies in an airtight container at room temperature for up to two weeks.

Nutrition

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

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