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Cozy Homemade Halloween Sugar Cookies with Royal Icing

Halloween sugar cookies - featured image
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These soft, tender sugar cookies with a pillowy texture are the perfect canvas for royal icing. A happy accident turned into a beloved Halloween tradition, these cookies are easy to make and endlessly customizable.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1/3 cup (80g) full-fat sour cream
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (312g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3 cups (340g) confectioners’ sugar, sifted
  • 3 tablespoons meringue powder
  • 4–6 tablespoons water, room temperature
  • 1/2 teaspoon vanilla extract (optional)
  • Gel food coloring (orange, black, purple, green)

Instructions

  1. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the bowl halfway through.
  2. Add egg, sour cream, and vanilla extract; beat on low until just combined. The mixture may look curdled.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet mixture, mixing on low until dough just comes together. Do not overmix.
  4. Divide dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (up to 3 days).
  5. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. Lightly flour work surface and rolling pin. Roll out one disc of dough to 1/4-inch thickness. Cut into Halloween shapes and transfer to prepared baking sheets, spacing 1 inch apart.
  7. Bake for 8-10 minutes, rotating pans halfway through. Cookies are done when edges are set and centers look slightly underdone. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  8. For royal icing: In a large bowl, combine sifted confectioners’ sugar and meringue powder. Add 4 tablespoons water and vanilla extract (if using). Beat on low until combined, then on medium-high for 5-7 minutes until thick, glossy, and forms stiff peaks. Adjust consistency with additional water as needed.
  9. Divide icing into bowls and color with gel food coloring. Transfer to piping bags fitted with small round tips.
  10. Outline each cookie with thicker icing, then fill with thinner ‘flood’ icing. Use a toothpick to spread icing and pop air bubbles. Let base layer dry for at least 4 hours or overnight before adding details.

Notes

Chill the cut-out shapes in the freezer for 10 minutes before baking to help them hold their shape. Don’t overwork the dough to keep cookies tender. Royal icing consistency is key: outlining should hold a stiff peak, flooding should flow like honey. Let cookies cool completely before decorating to prevent icing from melting.

Nutrition

Keywords: Halloween sugar cookies, soft sugar cookies, royal icing cookies, Halloween treats, sour cream sugar cookies

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