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Perfect Pastel Halloween Sugar Cookies Recipe with Royal Icing Ghosts

pastel halloween sugar cookies - featured image
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Soft pastel Halloween sugar cookies decorated with smooth royal icing ghosts, offering a gentle and festive treat perfect for the season.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¼ cups (250 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract (optional)
  • 4 cups (480 g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • about 6 tablespoons water (adjust for consistency)
  • Pastel gel food coloring (pink, lavender, mint green, pale blue)
  • Black edible marker or black gel icing for ghost eyes and mouths

Instructions

  1. In a medium bowl, whisk together sifted all-purpose flour, baking powder, and salt. Set aside.
  2. Using a stand or hand mixer, beat softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Beat in eggs one at a time, followed by pure vanilla extract and almond extract (if using). Mix until fully incorporated but do not overmix.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. If dough feels too wet, add a tablespoon more flour.
  5. Flatten dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Lightly flour work surface and rolling pin. Roll chilled dough to about ¼ inch (6 mm) thickness.
  8. Use ghost-shaped cookie cutters to cut out shapes and transfer to baking sheets.
  9. Bake for 8-10 minutes or until edges just begin to turn golden. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  10. In a clean bowl, combine sifted powdered sugar, meringue powder, and water. Beat on high for 5-7 minutes until stiff peaks form. Adjust water for thick but pipeable consistency.
  11. Divide icing into small bowls and tint each with pastel gel food coloring. Stir gently to keep icing fluffy.
  12. Fill piping bags with pastel royal icing. Outline and flood ghost shapes, using a toothpick to smooth edges and pop bubbles. Let base layer dry for at least 1 hour.
  13. Use black edible marker or black gel icing to draw eyes and mouths on each ghost. Let icing set completely, ideally overnight, before stacking or storing.

Notes

Chill dough thoroughly to prevent spreading. Use gel food coloring to avoid thinning icing. Let icing dry completely overnight for best results. If dough warms during rolling, refrigerate again for 10 minutes. Adjust water in royal icing for desired consistency. Use parchment paper or silicone mats to prevent sticking.

Nutrition

Keywords: Halloween sugar cookies, pastel sugar cookies, royal icing ghosts, Halloween treats, soft sugar cookies, pastel Halloween cookies

Find it online: https://ovenmila.com/perfect-pastel-halloween-sugar-cookies-recipe-with-royal-icing-ghosts-tutorial/