Description
These Spooky Sugar Cookies are perfect for Halloween celebrations, featuring crisp buttery cookies decorated with smooth royal icing and festive sprinkles. The recipe provides a classic sugar cookie base topped with colorful, customizable royal icing that dries hard for easy stacking and transporting.
Ingredients
Cookie Dough
- 2 3/4 cups all-purpose flour, plus extra for rolling
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 cup unsalted butter, room temperature
- 1 1/4 cup granulated sugar
- 1 large egg
- 3 tablespoons half and half
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
Royal Icing
- 3 cups powdered sugar
- 2 tablespoons meringue powder (found at specialty craft stores)
- 3 ounces warm water
- 1 teaspoon pure almond extract
- Food coloring (various colors as desired)
- Jimmies (sprinkles)
- Small or jumbo nonpareils (round sprinkle balls)
- Small candy eye decals
Instructions
- Prepare dry ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside for later use.
- Cream butter and sugar: Using a stand mixer with paddle attachment or handheld mixer, beat the butter on medium-high speed for 1-2 minutes. Add granulated sugar and continue beating on medium-high speed until the mixture is light and fluffy, about 3 minutes. Scrape down the bowl sides and mix again briefly.
- Add wet ingredients: Mix in the egg on medium speed until fully incorporated. Then add half and half, vanilla extract, and almond extract, mixing until combined.
- Incorporate flour: Add the flour mixture in three batches, mixing on low speed after each addition. Be careful not to overmix. Divide the dough into two discs, wrap in plastic wrap, and refrigerate at least 1 hour or up to a day.
- Preheat oven: Set oven to 350°F (175°C). Line cookie sheets with parchment paper or Silpat mats.
- Roll and cut dough: Lightly flour a work surface and roll out one dough disc at a time to 1/4 inch thickness, flouring dough to prevent sticking. Use cookie cutters to cut shapes.
- Arrange and bake: Transfer cookies to prepared sheets spaced 1 inch apart. Bake 8-10 minutes until edges are golden. Cool completely on wire racks.
- Prepare royal icing: In a stand mixer, combine powdered sugar, meringue powder, warm water, and almond extract. Mix on low until powder absorbs liquid, then beat on high for 2-3 minutes until icing consistency resembles toothpaste.
- Adjust icing consistency: Test icing by letting a drip fall from the beaters; it should take about 30 seconds to lose its shape and blend back.
- Add color: Divide icing and mix in food coloring as desired for decorating.
- Outline cookies: Fit piping bag with round tip. Pipe a line of icing about 1/8 inch inside the cookie edge to create a barrier.
- Flood cookies: Fill in the outlined area with icing using a tight zig-zag pattern to flood the surface evenly.
- Decorate: Immediately add sprinkles, nonpareils, and candy eye decals while icing is wet.
- Set icing: Let cookies sit at room temperature for at least 4 hours, preferably overnight, until icing hardens completely.
Notes
- The dough can be prepared a day in advance for convenience.
- Use specialty meringue powder for royal icing instead of egg whites for food safety and stability.
- Ensure cookies are completely cool before icing to prevent melting or sliding of the decoration.
- Keep icing covered with plastic wrap when not in use to prevent drying out.
- Adjust icing thickness by adding small amounts of water or powdered sugar if necessary.