Perfect Iced Halloween Sugar Cookies Easy Royal Icing Recipe
These Perfect Iced Halloween Sugar Cookies with Royal Icing are soft, tender, and hold their shape beautifully. The foolproof royal icing is easy to work with, making these cookies perfect for festive decorating with family and friends.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2.5 cups (312g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 4 cups (480g) powdered sugar
- 3 tablespoons meringue powder
- 5–6 tablespoons warm water
- 1/2 teaspoon vanilla extract (optional)
- Gel food coloring
Instructions
- Make the Cookie Dough: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Add the egg and vanilla extract, then beat until combined. In a separate bowl, whisk together the flour, baking powder, cream of tartar, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough should be soft but not sticky.
- Chill and Roll: Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Lightly flour your work surface and rolling pin. Roll the dough to about 1/4-inch thickness. Cut out shapes and place on parchment-lined baking sheets, about 2 inches apart. Gather scraps, re-roll, and cut more shapes.
- Bake: Preheat oven to 350°F (175°C). Bake cookies for 8-10 minutes, rotating the baking sheet halfway through. Edges should be just barely golden. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Make the Royal Icing: In a clean mixer bowl, combine powdered sugar and meringue powder. Add 5 tablespoons of warm water and vanilla extract. Beat on low speed until combined, then increase to medium-high and whip for 5-7 minutes until thick, glossy, and holding stiff peaks. Divide into bowls and add gel food coloring. Cover with damp paper towels.
- Ice the Cookies: Fill piping bags with #2 tips for outlining. Outline each cookie and let dry for 5 minutes. Thin remaining icing with water to a 10-12 second consistency. Flood the outlined areas, using a toothpick to spread and pop bubbles. Let dry for at least 4 hours or overnight before adding details.
Notes
Chill cut-out shapes for 10 minutes before baking to prevent spreading. Use gel food coloring instead of liquid to avoid thinning the icing. Let icing dry overnight for best results when stacking or packaging. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend and add an extra tablespoon of butter. For vegan royal icing, replace meringue powder with 3 tablespoons aquafaba.
Nutrition
- Serving Size: 1 cookie (3-inch pum
- Calories: 180
- Sugar: 18
- Sodium: 60
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 28
- Protein: 2
Keywords: Halloween sugar cookies, royal icing, cut-out cookies, decorated cookies, fall baking, holiday cookies