Print

Easy Royal Icing Halloween Cookies: Best Spooky Recipe

easy royal icing halloween cookies - featured image
Print Recipe

These easy royal icing Halloween cookies are soft, sturdy, and decorated with foolproof royal icing that dries to a perfect matte finish. Perfect for gifting, classroom parties, or spooky dessert tables, they look bakery-worthy but are forgiving enough for beginners.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour, spooned and leveled
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoons vanilla extract (pure)
  • ½ teaspoon almond extract (optional)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • ½ teaspoon vanilla extract (or clear vanilla)
  • Gel food coloring (orange, black, purple, green)
  • Halloween sprinkles (eyeballs, bats, pumpkins)
  • Edible glitter or luster dust (optional)

Instructions

  1. Make the cookie dough: In a medium bowl, whisk together flour, baking powder, and salt. In a stand mixer, beat softened butter and granulated sugar on medium speed until light and fluffy (about 3 minutes). Add egg, vanilla extract, and almond extract; beat until combined. Gradually add dry ingredients on low speed, mixing just until dough comes together. If too sticky, add an extra tablespoon of flour.
  2. Chill the dough: Divide dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days).
  3. Roll and cut: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. On a lightly floured surface, roll one disc to ¼-inch thickness. Cut out shapes with Halloween cookie cutters and transfer to prepared sheets, spacing 2 inches apart. Gather scraps, re-roll, and cut more shapes. Repeat with second disc.
  4. Bake the cookies: Bake for 8-10 minutes, until edges are just barely golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  5. Make the royal icing: In a stand mixer bowl, combine sifted powdered sugar and meringue powder. Add 5 tablespoons warm water and vanilla extract. Beat on low until combined, then increase to medium-high and beat for 4-5 minutes until thick, glossy, and forms stiff peaks. If too thick, add water one teaspoon at a time. If too thin, add more powdered sugar.
  6. Color and thin the icing: Divide icing into separate bowls for each color. Add gel food coloring a tiny bit at a time. For flooding, thin icing with water until it reaches a 10-15 second consistency (when lifted, icing drizzles back and smooths out within 10-15 seconds). Keep outline icing thicker, like toothpaste.
  7. Decorate the cookies: Fit piping bags with small round tips. Outline each cookie with thicker icing, then flood inside with thinner icing. Use a toothpick to guide icing into corners and pop air bubbles. While icing is wet, add sprinkles or edible glitter. Let cookies dry completely (4-6 hours at room temperature, or overnight).

Notes

Chilling the dough is non-negotiable to prevent spreading. For royal icing, use the 10-second rule: drag a knife through the icing; if it smooths over in 10 seconds, it’s perfect for flooding. If you make a mistake while icing is wet, scrape it off with a toothpick and try again. Do not refrigerate decorated cookies; store in an airtight container at room temperature for up to 7 days. Freeze undecorated cookies for up to 3 months.

Nutrition

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

Find it online: https://platebelle.com/easy-royal-icing-halloween-cookies-best-spooky-recipe/