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Cozy Halloween Sugar Cookies with Royal Icing: Best Easy Recipe

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These cozy Halloween sugar cookies have crisp edges, soft centers, and glossy royal icing that looks like stained glass. The perfect balance of vanilla and almond extract makes them unbelievably delicious and a crowd-pleaser for any fall gathering.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons meringue powder
  • 4 cups (480g) powdered sugar
  • 5–6 tablespoons warm water
  • 1/2 teaspoon vanilla extract (optional, for icing)
  • Gel food coloring (orange, black, purple, green)

Instructions

  1. Make the dough: In a large bowl, beat softened butter and granulated sugar together on medium speed for 2-3 minutes until light and fluffy. Add egg, vanilla extract, and almond extract; beat until well combined.
  2. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet mixture, mixing on low just until dough comes together. Do not overmix.
  3. Chill the dough: Divide dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days).
  4. 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 to 1/4-inch thickness. Cut into Halloween shapes and transfer to prepared sheets, spacing 2 inches apart. Re-roll scraps and repeat.
  5. Bake: Bake for 8-10 minutes until edges are just barely golden. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  6. Make royal icing: In a large bowl, combine meringue powder and powdered sugar. Add 5 tablespoons warm water and vanilla extract (if using). Beat on low until combined, then on medium-high for 5-7 minutes until thick, glossy, and forms stiff peaks. Add more water if needed (consistency should be like honey).
  7. Color and pipe: Divide icing into small bowls and tint with gel food coloring. Transfer to piping bags fitted with #2 or #3 round tips. Outline each cookie, then flood the inside. Let set for at least 2 hours (or overnight) before stacking or storing.

Notes

Chill the dough thoroughly to prevent spreading. Do not overbake; cookies continue to bake on the hot sheet. For icing consistency, aim for honey-like thickness. Use gel food coloring to avoid thinning the icing. Let iced cookies dry in a cool, dry place. Store in an airtight container at room temperature for up to 1 week.

Nutrition

Keywords: Halloween sugar cookies, royal icing, easy sugar cookies, Halloween baking, ghost cookies, pumpkin cookies, fall cookies

Find it online: https://morselora.com/cozy-halloween-sugar-cookies-with-royal-icing-best-easy-recipe/