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Soft-Baked Halloween Sugar Cookies: Easy Royal Icing Recipe

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These soft-baked Halloween sugar cookies are the result of three years of testing, a plumber’s grandmother’s wisdom, and a whole lot of trial and error. They’re pillowy, tender, and stay soft for days, topped with a beginner-friendly royal icing that’s perfect for spooky decorations.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (270g) cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons whole milk
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 3–4 tablespoons warm water
  • 1/4 teaspoon vanilla extract (optional)
  • Gel food coloring (orange, black, purple, green)
  • Halloween-themed sprinkles, edible glitter, or candy eyes (for decoration)

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy—about 3 minutes with a hand mixer or 2 minutes in a stand mixer. Add the egg and vanilla extract, then mix until just combined.
  2. In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed. Add the milk and mix until a soft dough forms.
  3. Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 2 hours, or up to overnight.
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough to about 1/4-inch thickness. Use Halloween cookie cutters to cut out shapes. Place cutouts about 2 inches apart on prepared baking sheets.
  5. Bake for 8-10 minutes, or until edges are just barely golden. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  6. For the royal icing: In a medium bowl, combine sifted powdered sugar and meringue powder. Add 3 tablespoons warm water and vanilla extract. Beat on low until combined, then increase to medium-high and beat for 4-5 minutes until stiff peaks form. Add more water, one teaspoon at a time, if too thick.
  7. Divide royal icing into separate bowls for each color. Add gel food coloring a tiny drop at a time. Transfer each color to a piping bag fitted with a small round tip.
  8. Pipe outlines around edges of cookies, then fill in centers with a slightly thinned version of the same icing. Use a toothpick to spread evenly. Add sprinkles or decorations while icing is still wet. Let set at room temperature for at least 4 hours, or overnight.

Notes

Don’t skip the cake flour—it’s the secret to soft cookies. Chill the dough for at least 2 hours to prevent spreading. Let cookies cool completely before icing. Royal icing needs at least 4 hours to set; overnight is best. For gluten-free, use a high-quality gluten-free all-purpose flour blend with xanthan gum. For vegan, use vegan butter sticks, a flax egg, and aquafaba instead of meringue powder.

Nutrition

Keywords: Halloween sugar cookies, soft-baked cookies, royal icing, Halloween baking, sugar cookie recipe, easy royal icing, spooky cookies

Find it online: https://forkmila.com/soft-baked-halloween-sugar-cookies-easy-royal-icing-recipe/