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Easy Spooky Halloween Sugar Cookies with Royal Icing Spiders

halloween sugar cookies with royal icing spiders - featured image
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These spooky Halloween sugar cookies with royal icing spiders are quick, easy, and perfect for last-minute Halloween parties. The cookies hold their shape beautifully and are soft, buttery, and delicious.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (60g) powdered sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups (312g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • Black gel food coloring
  • 2 cups (240g) powdered sugar
  • 2 tablespoons meringue powder
  • 3–4 tablespoons warm water
  • 1/2 teaspoon vanilla extract
  • Black sanding sugar or edible glitter (optional)

Instructions

  1. In a stand mixer or large bowl, cream together softened butter, granulated sugar, and powdered sugar on medium speed for about 3 minutes until light and fluffy.
  2. Add egg, vanilla extract, and almond extract. Beat on low until just combined.
  3. In a separate bowl, whisk together flour, salt, and baking powder. Add to wet mixture in two additions, mixing on low after each until just combined.
  4. Knead in black gel food coloring until dough is evenly dark. Divide dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut out spider shapes and place on prepared baking sheets, spacing 2 inches apart.
  7. Bake for 8-10 minutes, rotating pan halfway through, until edges are just barely golden. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  8. For royal icing: whisk together powdered sugar and meringue powder. Add 3 tablespoons warm water and vanilla extract. Beat on medium speed for 4-5 minutes until thick, glossy, and holds stiff peaks.
  9. Transfer icing to a piping bag fitted with a #2 round tip or a zip-top bag with a tiny corner snipped off.
  10. Pipe eight spider legs on each cooled cookie (four on each side), then pipe a small oval body and a smaller head in the center. Use a toothpick to smooth connections. Add white icing dots for eyes if desired.
  11. Let icing dry completely, about 2 hours at room temperature.

Notes

Chill dough for at least 1 hour to prevent spreading. Use gel food coloring for deep black color. Royal icing needs 2 hours to dry completely. Cookies can be made a day ahead and taste better the next day.

Nutrition

Keywords: Halloween cookies, sugar cookies, royal icing spiders, spooky cookies, easy Halloween dessert

Find it online: https://ovenmila.com/easy-spooky-halloween-sugar-cookies-with-royal-icing-spiders/