Halloween Cookie Recipe | Sugar Cookies & Icing

Halloween cookie recipe. Spooky sugar cookies with homemade royal icing. Beginner tips for making your own sugar cookies and frosting from scratch. Plus three free printables for Halloween design ideas.

Halloween sugar cookies with royal icing arranged on a glass plate.

My girls are getting older! And since they no longer put non food items in their mouths, (like piping tips and the entire frosting bowls) we’re starting to branch out and try some new things.

Like homemade Halloween sugar cookies with royal icing!

Am I late to the party? Does everybody know how to successfully ice sugar cookies into completely cute decoration?

Fine. I’m late. But for the few people who are just like me and are looking to branch out and try something new… this tutorial is for you. Because I have a delicious recipe! and some tips for making them perfectly imperfect.

Along with this cookie recipe, and tips on making homemade royal icing, I decided to create three free printables for Halloween cookie design ideas. Designs that are simple and perfect for those just getting started.

HALLOWEEN COOKIE RECIPE

Ingredients

  • 2 ¼ cups all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. cream of tarter
  • ½ cup (1 stick) softened butter
  • ½ cup sugar
  • ½ cup confectioners sugar
  • 1 egg
  • ¼ cup vegetable oil
  • 1 tsp. vanilla extract

Royal Icing Recipe

  • 4 cups confectioners sugar
  • 3 TBS meringue powder
  • 4-5 TBS water
  • assorted food colors
Halloween decorated cookies with royal icing.

Preheat oven to 350°. In a large bowl combine 2 ¼ cups all purpose flour, ½ tsp. baking powder, ½ tsp. salt and ½ tsp. cream of tarter. Stir mixture.

When measuring the flour take a tablespoon and spoon flour into measuring cups. If you stick your measuring cup into the flour bag and push it into the side to measure it off, it’ll end up being to much flour.

In a mixing bowl combine ½ cup soften butter (one stick), ½ cup sugar, ½ cup confectioners sugar, 1 egg, ¼ vegetable oil and 1 tsp. vanilla extract.

Combine both mixtures to form a dough. With hands, shape dough into 1 ½ round balls. Lightly press dough into round circles using the bottom of a flat cup.

BAKE AT 350°

Bake in a 350° preheated oven for 10-12 minutes or until the edges are a light golden color. Remove from oven and allow to cook on a wire rack.

Makes approximately 24 cookies.

HOMEMADE ROYAL ICING

  • 4 cups confectioners sugar
  • 3 TBS meringue powder
  • 4-5 TBS water
  • assorted food colors
    • piping bags (quart freezer bags)

For this cookie recipe I didn’t want to have to a lot of frosting left over. So we made just about enough to decorate 24 cookies with several different colors and still had a bit left over.

If you’re doing a bunch of holiday cookies at one time, I might suggest doubling the recipe. Otherwise this is the perfect amount to have a little fun decorating cookies with the kids after school.

Place confectioners sugar, meringue powder and 4 TBS water in a mixing bowl. Mix on medium high until combined. Mixture should be a little soft but not stiff so that it floods the cookie without making a mess. Add the last TBS of water if it’s thicker than desired.

In several bowls separate according to color and add desired amount of food coloring.

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ADD ICING TO PIPING BAGS

Now here is where I want to make a point that you do NOT have to have all the right equipment to make fun iced cookies. Sometimes you want to use what you have on hand, and that’s great!

Maybe you find out this whole cookie process is for the birds and want nothing to do with it. But then it would be a shame if you had all these piping bags and tips you weren’t interested in using.

Although I do have piping bags, I have used quart sized freezer bags. Place bag into a tall cup and open the lip around the cup. Using a spatula, spoon icing into bag. With scissors cut small tip off of one corner of the bag.

On fully cooled cookies, begin by piping outline onto the cookies. Fill in with desired designs and colors.

HALLOWEEN COOKIE DESIGNS

Along with this delicious Halloween cookie recipe, I’ve included a few cookie design ideas. Sometimes is easier having a guide to follow when it comes to pumpkins or haunted houses.

As you can see, my monsters need a little work. But these simple designs are perfect for those of us just starting out.

Click on the image to save these ideas to your phone… or print them out for the kids to follow along using the download button.

Although we may be cookie design beginners, I hope this gives you some inspiration to try something new. By Christmas we’ll be pros at frosting the perfect Christmas trees, wreaths and snowflakes!

For now… It’s completely acceptable to make some perfectly imperfect Halloween cookies.

Halloween Cookie Recipe

Sugar cookie recipe with homemade royal icing.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 24
Calories: 203kcal

Ingredients

  • 2 ¼ cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp cream of tarter
  • 1/2 cup butter (1 stick)
  • 1/2 cup sugar
  • 1/2 cup confectioners sugar
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract

Royal Icing Recipe

  • 4 cups confectioners sugar
  • 3 TBS meringue powder
  • 4-5 TBS water
  • assorted food colors

Instructions

  • Preheat oven to 350°
  • In a large bowl combine 2 ¼ cups all purpose flour, ½ tsp. baking powder, ½ tsp. salt and ½ tsp. cream of tarter. Stir mixture.
  • In a mixing bowl combine ½ cup soften butter (one stick), ½ cup sugar, ½ cup confectioners sugar, 1 egg, ¼ vegetable oil and 1 tsp. vanilla extract.
  • Combine both mixtures into form a dough. With hands, shape dough into 1 ½ round balls. Lightly press dough into round circles using the bottom of a flat cup.
  • Bake in a 350° preheated oven for 10-12 minutes or until the edges are a slightly light golden color. Remove from oven and allow to cook on a wire rack.
  • Makes approximately 24 medium sized cookies.

Royal Icing Recipe

  • Place confectioners sugar, meringue powder and 4 TBS water in a mixing bowl.
  • Mix on medium high until combined. Mixture should be a little runny but not stiff so that it floods the cookie without making a mess.
  • Add the last TBS of water if it's thicker than desired.

Notes

*When measuring the flour, take a tablespoon and spoon flour into measuring cup. If you stick your measuring cup into the flour bag and push it into the side to measure, it’ll end up being to much flour.
*When measuring the confectioners sugar, I did NOT spoon into measuring cup and allowed my sugar to be more packed for both the cookies and icing measurements. 
  • The nutrition information provided is an estimate and will very based on different brands of ingredients that are used.

Nutrition

Calories: 203kcal | Carbohydrates: 36g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 95mg | Potassium: 17mg | Fiber: 1g | Sugar: 26g | Vitamin A: 128IU | Calcium: 9mg | Iron: 1mg
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