Halloween Sugar Cookies
These Halloween sugar cookies are buttery with crisp edges, tender centers, and a hint of vanilla and almond, finished with smooth royal icing for detailed decorations. Ready in about 22 minutes, they’re perfect for Halloween parties and can be baked ahead, stored, or frozen for later.
Equipment
- Stand mixer
- Medium mixing bowl
- Sifter
- Rolling Pin
- 2-1/2" round cookie cutter
- baking sheet
- Silicone baking mat or parchment paper
- wire rack
- Piping bag and #3 tip
- Tall glass
Ingredients
- 2-1/2 cup all purpose flour
- 1/4 cup corn starch
- 1/4 teaspoon salt
- 3/4 cup butter unsalted, room temperature
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 4 cup powdered sugar
- 3 tablespoon meringue powder
- 9-10 tablespoon water room temperature
- gel food coloring optional
Instructions
- Sift the flour, corn starch, and salt into a medium-sized mixing bowl.
- Run a whisk through the dry ingredients to combine and set aside.
- In a stand mixer fitted with the paddle, beat the butter and sugar 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.
- Add the flour mixture one cup at a time until well incorporated; the dough will pull away from the mixing bowl.
- Form the dough into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for a minimum of 30 minutes.
- Preheat the oven to 375°F.
- Remove the dough from the refrigerator and turn it out onto a lightly floured surface.
- Roll the dough to about ¼”–½” thick with a rolling pin.
- Using a 2-1/2" round cookie cutter, cut as many discs as possible and place them onto a baking sheet lined with a silicone mat or parchment paper.
- Gather the remaining dough, form into a ball, reroll, and cut out more cookies until all dough is used.
- Bake the cookies on the baking sheet for 12 minutes, rotating the tray halfway through baking.
- Remove from the oven and let the cookies cool briefly on the baking sheet before transferring to a wire rack to cool completely.
- Once cookies are completely cool, decorate as desired.
- Add the powdered sugar and meringue powder to a large mixing bowl attached to your stand mixer and stir briefly to combine.
- Fit the mixer with the wire whip, turn to low, and slowly add the water; once the powder subsides you can increase speed to medium.
- Whip the icing for about 7-10 minutes until you start to see tips forming on the whip.
- Check the icing consistency by letting it fall off the wire whip: if it melts back into the bowl within 5-10 seconds, it's the correct flooding consistency.
- Cover the bowl tightly with plastic wrap until ready to use.
- Place a piping bag fitted with a number 3 tip into a tall glass, folding the bag edges over the glass to make filling easier.
- Use a rubber band to secure the top of the bag and place a wet paper towel in the bottom of the glass to help keep the tip moist while working.
- For colored icing, transfer a small amount to bowls and mix in gel food coloring to reach the desired shades.
- For a white background, pipe a line of icing around the cookie edge, then flood the center and use a toothpick to spread the icing evenly.
- Allow each cookie to set before moving on, or add sprinkles while the icing is still wet if using them.
- Use the colored icings and a toothpick to create designs; if piping additional colors onto a white base, let the white set first before adding details.
Notes
Tips
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!