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5 from 6 votes

Halloween Sugar Cookies

Thick and delicious sugar cookie recipe decorated with a Halloween themed Royal Icing!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Servings: 18
Calories: 331kcal
Author: Julie Evink

Ingredients

Sugar Cookies

  • 2-1/2 c All Purpose Flour
  • ¼ c. Corn starch
  • ¼ tsp Salt
  • ¾ c. Butter Unsalted room temperature
  • ¾ c. Granulated Sugar
  • 1 Large Egg room temperature
  • 1 tsp Vanilla Extract
  • ½ tsp Almond Extract

Royal Icing

  • 4 c. powdered sugar
  • 3 Tbsp Meringue powder
  • 9-10 Tbsp water room temperature
  • Gel Food Coloring optional

Instructions

Sugar Cookies

  • Sift the flour, corn starch and salt into a medium sized mixing bowl.
  • Run a whisk through it to mix well and set aside.
  • With a stand mixer, In a large mixing bowl beat the butter and the sugar together, on medium speed, until creamy, about 5 minutes.
  • Turn the mixer to low and add the egg while beating, then add the vanilla and almond extract.
  • One cup at a time add the flour mixture until it is well incorporated. The sugar cookie dough will pull away from the mixing bowl at this point.
  • Take the dough and form a ball, then flatten out into a disc. Wrap in plastic wrap and place into the refrigerator for a minimum of 30 minutes.
  • Preheat the oven to 375°F.
  • Take the dough out of the refrigerator and turn out onto a lightly floured surface.
  • Take a rolling pin and roll out to about ¼” – ½” thick.
  • Using a 2-1/2” round cookie cutter, cut as many discs out of the dough as possible and place onto a baking sheet lined with a silicone mat (or parchment paper).
  • Take the remaining dough and mold into a ball again and roll out again. Cut out more cookies until all the dough has been used.
  • Place the baking sheet into the oven and cook for 12 minutes. Turn the tray around half way.
  • Remove from the oven and allow to cool a little on the baking sheet before transporting to a wire rack.
  • Once cooled completely decorate as desired.

Royal Icing

  • Add the powdered sugar to a large mixing bowl attached to your stand mixer, as well as the meringue powder and stir a little to mix.
  • Using your wire whip, turn on your stand mixer on a low speed and slowly add the water. As the powder subsides you can turn up the speed to medium.
  • Whip the mixture well for about 7-10 minutes, until you start to see tips forming.
  • Check the consistency of the icing. If it falls off the wire whip and melts back into the bowl of icing within 5-10 seconds then it’s perfect.
  • Cover the bowl tightly with plastic wrap until you are ready to use it.
  • Take a piping bag and a number three tip and place into a tall glass, folding the edges over the outside of the glass. This is the easiest way to fill up an icing bag with less mess.
  • Use a rubber band to tie the top of the icing bag. Place a piece of wet paper towel in the bottom of the glass, this will help the tip stay moist while you are working.
  • If you are using other colors, pour a little of the remaining icing into a small bowl and mix in a little of the food color until you reach the desired color.
  • If your cookies have a white background, which most of mine did (in the images), use the piping bag to pipe the icing around the outside edges, and then fill the middle. Use a toothpick to spread the icing evenly.
  • Leave cookie to set while you move onto the next, or if you are using sprinkles on your cookies sprinkle them on at this point, while the icing is still wet.
  • Use the colors you have mixed and a toothpick to create the designs on the cookies. If you are putting a design on the white background let the white set first before you start with your next color.

Notes

HELPFUL TIPS!
The great thing about these Halloween cookies is that they keep well a room temperature.
Once they are fully set, place them in an airtight container. I like to layer them with parchment paper. They will keep well for several days!
You can make the cookies ahead of time and decorate them later to break up the work. Make them up to two days in advance and keep them in an airtight container.
You can also freeze the baked sugar cookies for up to a month. Allow them to fully cool after baking and then store them in a freezer-safe container. To thaw, leave them at room temperature before decorating them.
DECORATING TIPS!
Skeleton Faces: Pipe a line of white icing around the edge of the cookie. Once it’s set, flood the middle with more icing. Use a toothpick to spread the icing so it’s evenly filling the center. Let the icing set and then pipe the skeleton’s eyes, nostrils, and mouth as shown in the photo.
Eyeball: For these, I piped a smaller circle a little bit away from the edge of the cookie. Once set, fill in with more white icing and spread it evenly. Let it set before using green icing to create the green iris. Let that color set and then add the black pupil.
Mummies: This one is really easy! Just pipe a squiggly line onto the cookie. If you have edible googly eyes you can place them while the icing is wet. Or wait for it to set and pipe two little black eyes.
Pumpkin: For this one, I piped a line of orange icing in the shape of a pumpkin and then flooded the center. Instead of letting the icing fully set, I waited until it was almost set and carved the lines of the pumpkin to give it texture and shape. You can do this with a toothpick. Don’t forget to pipe the cute little green stem!
Spider and Spider Web Cookies: For these, I did the white background and then piped one with a large spider and created a spider web for the other cookie. If you are feeling confident, you can pipe the black icing onto the white before it’s set – it will sink in and create a smooth surface. If you’re not super confident in your piping skills, wait until the white hardens and pipe your design then.
Other (Easy!) Decorating Ideas: Not into fancy decorating? Just make the white (or other colors) background and while the icing is wet, sprinkle on some fun Halloween sprinkles. They will look great!

Nutrition

Calories: 331kcal | Carbohydrates: 65g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 38mg | Potassium: 8mg | Fiber: 1g | Sugar: 61g | Vitamin A: 260IU | Calcium: 4mg | Iron: 1mg