Halloween Sugar Cookies

These cut-out Halloween Sugar Cookies are smooth and scrumptious however nonetheless maintain their shape after baking. beautify them with my exceptional famous easy royal icing the usage of the very best strategies ever to scare up some Halloween fun!

Halloween Sugar Cookies

This isn’t the first time I’ve shared my exceptional reduce-out sugar cookie recipe and smooth royal icing recipe. however, I desired to percentage my pinnacle tips and strategies for faking cookie decorating abilities on the grounds that I’m a mediocre cookie decorator (at exceptional) and Halloween is my favorite excursion. P.S., these chocolate reduce-out sugar cookies are just as exquisite (and additionally maintain their shape) and are another fun choice for Halloween!

Halloween Sugar Cookies 

Quick Recap:

Step01- Bake cookies 
Step02- Prepare Royal Icing 
Step03- Decore cookies 

Prep Time30minutes
Cook Time 12minutes
Total Time 43minutes 
Serves 15-20 cookies


Halloween Sugar Cookies


  • 1 1/4 cups chilled butter 
  • 1 1/4 cups granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder

Royal Icing

  • 1 pound powdered sugar
  • 1/4 cup meringue powder
  • 6-8 tablespoons water
  • 1 teaspoon vanilla
  • Food coloring


Step01- Bake cookies:

  • In a large bowl of a stand mixer geared up with a paddle attachment, mix the butter and sugar at excessive velocity for approximately three mins until well mixed.
  • Add the egg, egg yolk, and vanilla and blend properly, scraping down the sides of the bowl.
  • Add within the flour, salt, and baking powder on low velocity, blending simply till incorporated and the dough comes collectively. form the dough into a flat disk and wrap tightly in plastic wrap. kick back for 1-2 hours or up to a few-four day within the fridge.
  • when geared up to bake, warm the oven to 325 degrees F. dispose of the dough from the refrigerator and permit it to take a seat on the counter for 10 mins to melt barely.
  •  On a gently floured surface, roll out the cookie dough to at least one/4-inch thick. cut out the use of Halloween-shaped cookie cutters and bake on a baking sheet covered with parchment paper for 12 to 15 minutes, till the edges just slightly start to show golden. Cool completely before redecorating.

Step02-Prepare Royal Icing:

  • In a bowl of a stand mixer, whisk together the meringue powder and powdered sugar, then slowly blend inside the water and vanilla. boom speed to medium and beat till stiff peaks form, around 5 mins.
  • Divide the icing into individual bowls for every coloration and add gel food coloring, some drops at a time, mixing well until you obtain your favored shades. From there, you could reserve 1/2 of each color at a thicker consistency for piping borders, or skinny all the icing to flood consistency.
  • To skinny each coloration to flood consistency, upload 1 teaspoon of water at a time and stir well, persevering with to add water as wanted until the icing is ready the identical consistency as honey or shampoo and melts into itself inside approximately 5-10 seconds.
  • transfer the icing to piping baggage fitted with small piping suggestions or just snip off the quit.

Step03-Decore cookies:

  • Decore the cookies by means of first outlining the border, then filling in the center with flood icing. Use a toothpick or scribe tool to fill in any gaps by spreading the icing around, then faucet the cookie at the counter a few instances to assist the icing to settle into a clean, even layer.
  • Dry cookies at room temperature for six-eight hours till the royal icing is completely firm earlier than adding additional layers to the design or stacking or freezing the cookies.

More Dessert Recipes:

Tips & Tricks:

  • Mix all ingredients till the dough comes collectively in a ball, then dump it onto a big piece of plastic wrap and pat it into a flat-ish disc. Refrigerate for 1-2 hours. This facilitates the butter company up again and it also enables the cookies to maintain their shapes after baking.
  • I roll the dough to between 1/4-inch and 3/8-inch thick.
  • I don’t like to allow cookies to bake longer than that because I decide on my sugar cookies on the softer, less crunchy aspect. It’s around 12-15 mins for maximum cookie cutters. It also depends on cookie size.

Storage Tips:

  • Store in a sealed container for upto 10days at room temperature.


  • Calories: 271kcal 
  • Carbohydrates: 41g 
  • Protein: 4g
  • Fat: 10g 
  • Saturated Fat: 6g 
  • Cholesterol: 41mg 

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