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Best Chewy Halloween Sugar Cookies with Perfect Royal Icing

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These chewy Halloween sugar cookies with royal icing are soft in the middle, slightly crisp at the edges, and sturdy enough to hold a layer of royal icing without crumbling. They’re a love letter to childhood memories and perfect for Halloween parties.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2 ounces (57g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons meringue powder
  • 4 cups (480g) powdered sugar, sifted
  • 5–6 tablespoons warm water
  • ½ teaspoon vanilla extract (optional)
  • Gel food coloring (orange, black, purple, green)

Instructions

  1. Cream the butter, cream cheese, and sugar together on medium speed for about 3 minutes until light and fluffy.
  2. Beat in the whole egg, then the egg yolk, and finally the vanilla extract until just combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture on low speed until just combined.
  4. Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  6. On a lightly floured surface, roll one disc of dough to ¼-inch thickness. Cut out shapes with floured cookie cutters.
  7. Place cut cookies on prepared baking sheets and freeze for 10 minutes.
  8. Bake for 8-10 minutes, rotating the pan halfway through. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For royal icing: Combine meringue powder and powdered sugar. Add 5 tablespoons warm water and vanilla. Beat on low for 1 minute, then medium-high for 4-5 minutes until glossy with stiff peaks.
  10. Divide icing into bowls and add gel food coloring. Thin each color with water, ½ teaspoon at a time, until it flows like honey.
  11. Pipe outlines with thicker icing, let dry 15 minutes, then fill with thinner flooding icing. Use a toothpick to spread and pop bubbles.
  12. Let icing set at room temperature for at least 4 hours or overnight until hard.

Notes

Don’t skip the chilling steps – chilled dough prevents spreading. For perfect royal icing consistency, the flooding icing should flow like honey and a ribbon should disappear within 10 seconds. Store decorated cookies in an airtight container at room temperature for up to 10 days. Do not refrigerate.

Nutrition

Keywords: Halloween sugar cookies, chewy sugar cookies, royal icing, decorated cookies, Halloween baking, ghost cookies, pumpkin cookies

Find it online: https://goldensimmer.com/best-chewy-halloween-sugar-cookies-with-perfect-royal-icing/