Description
Celebrate Halloween with these festive Royal Icing Cookies featuring rich buttery sugar cookie bases decorated with smooth, vibrant royal icing. Perfect for spooky gatherings, these cookies offer delightful flavors with vanilla and almond emulsions, crowned with Halloween-themed candies and sprinkles for an extra eerie touch.
Ingredients
Cookie Dough
- 1 cup (226 g) unsalted butter (chilled)
- 1 cup (200 g) granulated sugar
- 1 whole egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 tsp salt
- 3 cups + 2 tbsp (375 g) all-purpose flour
Royal Icing
- 4 egg whites
- 2 lbs powdered sugar
- 1 tsp vanilla extract
- ½ tsp butter emulsion (or butter flavoring)
- ¼ tsp almond emulsion (or almond extract)
- Water (as needed)
- Gel food coloring (orange and black)
Decorations
- Halloween candy skulls (for coffin cookies)
- Sprinkles (for cauldron cookies)
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream the chilled unsalted butter and granulated sugar together until light and fluffy. Add the whole egg, egg yolk, and 2 teaspoons of vanilla extract, mixing well until fully combined.
- Incorporate Dry Ingredients: Add 1 teaspoon of salt and gradually mix in the all-purpose flour by adding it in batches. Continue mixing until the dough comes together and is no longer sticky.
- Chill the Dough: Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up for easier rolling and cutting.
- Preheat and Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll and Cut Cookies: Roll out the chilled dough on a lightly floured surface to about ¼ inch thick. Use Halloween-themed cookie cutters (e.g., coffins, cauldrons) to cut shapes and place them on the prepared baking sheets.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from oven and cool completely on wire racks before decorating.
- Make the Royal Icing: In a mixing bowl, beat 4 egg whites until frothy. Gradually add 2 lbs of powdered sugar, mixing on low speed until fully incorporated. Add 1 teaspoon vanilla extract, ½ teaspoon butter emulsion, and ¼ teaspoon almond emulsion. Adjust consistency with small amounts of water, beating until stiff peaks form.
- Color the Icing: Divide the royal icing into separate bowls. Tint portions with gel food coloring to achieve vibrant orange and black hues.
- Decorate the Cookies: Using piping bags fitted with fine tips, outline and flood the cookies with the colored royal icing. For coffin-shaped cookies, embellish with Halloween candy skulls before the icing sets. For cauldron-shaped cookies, sprinkle Halloween-themed sprinkles while the icing is wet.
- Dry the Icing: Allow the decorated cookies to dry completely at room temperature for several hours or overnight to set the royal icing fully.
Notes
- Chilling the dough is essential for easy handling and sharp cookie edges.
- Make sure to fully cool cookies before decorating to prevent icing from melting.
- Use paste or gel food coloring to avoid thinning the royal icing.
- Store decorated cookies in an airtight container for up to one week.
- Butter emulsion provides a richer flavor than butter flavoring but both work well.
