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Easy Frosted Halloween Sugar Cookies – Perfect Royal Icing Recipe

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These Perfect Frosted Halloween Sugar Cookies with Royal Icing are soft, buttery, and hold their shape perfectly. The easy royal icing dries hard and glossy, making them ideal for decorating with kids or for Halloween parties.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5–6 tablespoons warm water, plus more for thinning
  • Gel food coloring (optional, for decorating)
  • Sprinkles, sanding sugar, or edible glitter (optional)

Instructions

  1. In the bowl of a stand mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides halfway through. Add the egg and vanilla extract, and beat until just combined.
  2. 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 the dough comes together. If too dry, add a teaspoon of milk; if too sticky, add a tablespoon of flour.
  3. Divide the dough into two disks, wrap each tightly in plastic wrap, and refrigerate for at least 2 hours (overnight is better).
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Lightly flour your work surface and rolling pin. Roll one disk of dough to about ¼-inch thickness. Cut out Halloween shapes and place cutouts about 2 inches apart on prepared baking sheets. Chill cutouts on the baking sheet for 15 minutes.
  5. Bake for 8-10 minutes, rotating the baking sheet halfway through, until edges are just barely golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  6. In the bowl of a stand mixer, combine sifted powdered sugar and meringue powder. Add 5 tablespoons of warm water and mix on low until combined. Increase to medium-high speed and beat for 5-7 minutes until thick, glossy, and forms stiff peaks. Add more water, one teaspoon at a time, to reach desired consistency (thick for outlining, runny like honey for flooding). Divide and tint with gel food coloring if desired.
  7. Fit piping bags with small round tips. Outline each cookie with thicker icing, then flood the inside with thinner icing. Use a toothpick to spread icing into corners and pop air bubbles. Add sprinkles while icing is wet. Let dry at room temperature for at least 6 hours or overnight until hard to the touch.

Notes

Chill the dough for at least 2 hours to prevent spreading. For best results, chill cutouts on the baking sheet for 15 minutes before baking. Royal icing should be thick like toothpaste for outlining and runny like honey for flooding. Let decorated cookies dry at least 6 hours or overnight before stacking. Store in an airtight container at room temperature for up to 5 days; do not refrigerate.

Nutrition

Keywords: Halloween sugar cookies, royal icing, frosted sugar cookies, easy sugar cookies, decorated cookies, Halloween baking

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