Spooky & Sweet: The Ultimate Guide to Decorating Easy Halloween Sugar Cookies with Royal Icing

Get ready to unleash your inner cookie artist this Halloween with these absolutely enchanting Halloween sugar cookies! Crafted by adorning soft, perfectly cut-out sugar cookies with vibrant royal icing, these treats are not just delicious but also incredibly fun to make. While the possibilities for decorating are endless, I’m excited to share the precise steps and essential tools I utilized to create delightful candy corn, whimsical ghost, spooky bat, classic pumpkin, and charming witches’ hat cookies. This comprehensive guide will help you achieve beautifully decorated cookies that will be the star of any Halloween gathering or a delightful project for a festive baking session.

These decorated Halloween sugar cookies truly stand out as one of the most charming and enjoyable baking projects I’ve tackled all year! The magic begins with a wonderfully straightforward, no-chill sugar cookie dough that handles like a dream. It rolls out effortlessly and holds its shape beautifully after being cut. After you’ve used your favorite Halloween cookie cutters to create an array of spooky or cute shapes, the cookies are baked to perfection and then allowed to cool completely – a crucial step before the real fun of icing begins.

This recipe is incredibly versatile, designed to work seamlessly with various sugar cookie doughs. While I’ve provided my top recommendation for a fuss-free experience, I’ve also suggested alternative dough options within this guide if you’re looking to experiment with different flavors or textures. Furthermore, the elegant royal icing, known for its crisp finish and intricate detail capabilities, can even be swapped for a rich and creamy buttercream frosting if that’s more to your taste. This flexibility ensures you can customize these treats to your preferences and skill level.

Beyond the recipes, I’m eager to share invaluable tips on selecting the best piping tips for intricate designs, choosing the most effective cookie cutters for various Halloween themes, and my foolproof method for rolling and cutting sugar cookie dough with ease and precision. Prepare to bake, decorate, and enjoy these festive masterpieces!

Achieving Perfection: The Best Method for Rolling & Cutting Your Dough

Based on extensive baking experience, the most straightforward and effective technique for rolling out sugar cookie dough involves a light dusting of flour on both sides of your dough, followed by placing it between two sheets of parchment paper. This ingenious method creates a non-stick barrier, allowing you to roll the dough out smoothly and evenly without it adhering to your rolling pin. An added benefit is how incredibly easy it becomes to transfer the rolled dough to the refrigerator, should you decide to chill it for enhanced firmness, though this specific recipe is designed to be no-chill.

When it’s time to cut out your festive shapes, a little preparation goes a long way. Lightly dusting your cookie cutters with flour will prevent the dough from sticking inside them, ensuring clean, crisp edges every time. If you find yourself struggling to remove the excess dough surrounding your perfectly cut shapes, a simple toothpick can be your best friend. Use it gently to lift and separate the leftover dough, preserving the integrity of your intricate cookie forms. This meticulous approach ensures each cookie starts with a flawless foundation.

Quick Tip for Uniform Thickness: Achieving consistently thick cookies is key to even baking and a professional appearance. If you find it challenging to roll your dough uniformly, I highly recommend having some ¼-inch dowel rods readily available. Simply place one dowel rod on each side of your dough, then roll with your rolling pin until it makes contact with the top of both rods. This creates a perfect, consistent thickness across your entire batch. Alternatively, an adjustable rolling pin, which features removable guides for different thicknesses, also works wonderfully for this purpose!

Mastering Royal Icing: Preparation & Coloring for Stunning Results

As previously highlighted, royal icing is my unequivocal choice for decorating these festive cookies. Its unique properties allow for both crisp outlines and smooth, even flooding, which is essential for detailed designs. I typically mix my royal icing to a medium consistency. This specific consistency is a decorator’s secret weapon, as it allows you to use the same batch of icing for both outlining the perimeter of your cookies and then flooding the interior, saving you time and reducing the need for multiple icing consistencies. For a more in-depth explanation of various icing consistencies and how to achieve them, refer to my comprehensive royal icing recipe.

To accurately test if your royal icing has reached the perfect medium consistency, perform the “15-second rule” test. Lift a spoonful of icing from your mixing bowl and drizzle it back into the main batch. Observe how long it takes for the drizzled icing to completely disappear and dissolve back into the surface of the icing in the bowl. If it takes approximately 15 seconds to become seamless, you’ve hit the ideal consistency for both outlining and flooding. If it’s quicker, it’s too thin; if slower, too thick.

Remember, a crucial step is to divide your icing between five different bowls before adding any color. This ensures you have separate bases for each desired hue. Once your gel food coloring is thoroughly mixed into each batch, you can then efficiently transfer each vibrant color of icing to individual piping bags, fitted with your chosen small round piping tips. With your colorful icing ready, you’re perfectly set to begin the delightful process of decorating!

For outlining and general flooding, I frequently reach for the versatile Wilton #3 piping tip. It strikes a perfect balance between a fine line and a robust flow. The slightly larger Wilton #4 also performs exceptionally well, especially if you prefer a slightly thicker outline or quicker flooding. For moments when precision is paramount and you’re aiming for very fine, intricate details or delicate lettering, the Wilton #2 and even the ultra-fine #1 tips are excellent choices, allowing for masterful control over the smallest design elements.

Expert Tips for Decorating Your Spooktacular Cookies

Transforming plain sugar cookies into Halloween masterpieces is incredibly satisfying. Follow these essential tips to ensure your decorating process is smooth and your finished cookies are truly spectacular:

• Allow the cookies to cool completely. This cannot be stressed enough! Attempting to pipe royal icing onto even slightly warm sugar cookies will invariably lead to a runny, messy disaster as the warmth causes the icing to melt and spread uncontrollably. For best results and to save time on the day of decorating, consider baking your cookies a day or two in advance and storing them in an airtight container until you’re ready to ice.
• Outline first, then flood the middle. This technique creates a dam for your flood icing, preventing it from running off the edges. Start by piping a consistent outline around the entire perimeter of your cookie. Once the outline is set (which happens almost immediately with medium-consistency royal icing), fill the interior area with more icing. If you notice any small gaps or areas that the piping tip missed, gently use a toothpick or a decorating scribe to nudge and maneuver the icing, ensuring a perfectly smooth and even surface.
• Let the base icing harden before adding intricate details. For elements like the bright yellow eyes on a bat, the distinct buckle on a witch’s hat, or any raised designs, it’s crucial to allow the underlying base layer of icing to harden completely. This usually takes several hours, or overnight for best results. Applying details to dry icing ensures they stand out clearly and maintain their shape without sinking or blending. However, if your design calls for elements to “melt” or blend into the base layer – such as the spooky eyes and mouth of a ghost – then apply those details while the flood icing is still wet. This “wet-on-wet” technique creates a smooth, flush finish.
• Add sprinkles immediately after flooding. If your design incorporates festive sprinkles, edible glitter, or other embellishments, be sure to add them right away, while the flood icing is still wet. Sprinkles will only adhere properly to moist icing; once the surface begins to dry, they will simply roll off.

Unleash Your Creativity: More Halloween Decorating Ideas

While the designs I’ve shared are a fantastic starting point, feel free to get creative and personalize your Halloween sugar cookies! Here are some additional ideas to inspire your decorating:

• Bat Cookies: Enhance your black bat cookies by using white icing to add sharp, fang-like teeth for an extra eerie touch. Alternatively, you can swap out the yellow icing eyes for pre-made candy eyeballs, which offer a playful, googly effect, or experiment with a different contrasting color for the eyes.
• Witches Hat Cookies: I opted for vibrant green icing for the belt of the witch’s hat, but this is a fantastic opportunity to customize! Consider using purple, orange, or even a sparkly silver icing for a different magical flair, matching it to your party theme or personal preference.
• Ghost Cookies: Beyond the classic black eyes and mouth, elevate your ghostly treats. Adhere store-bought candy eyeballs for a fun, animated look, or mix a tiny bit of pink gel food coloring into some white icing to pipe on delicate blushing cheeks, making your ghosts more friendly than frightening.
• Pumpkin Cookies: Transform your simple orange pumpkins into classic jack-o’-lanterns! Use some of the black royal icing to pipe on various spooky or silly faces—triangular eyes, jagged mouths, or even a detailed stem. You can also experiment with different shades of orange for dimension.
• Candy Corn Cookies: For an added layer of texture and a dazzling effect, coat each colored section of your candy corn cookies with matching sanding sugar while the icing is still wet. Use white sanding sugar for the white tip, orange for the middle, and yellow for the base, creating a sparkling, sugary finish that’s both visually appealing and texturally interesting.

I genuinely can’t express how delighted I am with how utterly charming and polished these Halloween cookies turned out! They are not only a joy to behold but also provide an incredibly fun and engaging activity. Imagine the laughter and creativity these would spark if decorated with children, or as the centerpiece of an interactive cookie decorating party for friends and family! These cookies are sure to bring smiles and festive cheer.

If you decide to try this delightful recipe, please don’t hesitate to leave a comment below to let me know your thoughts and how your cookies turned out. Your feedback is always appreciated! Happy Baking, and may your Halloween be filled with sweet treats!

Halloween Sugar Cookies

Prep Time: 2 hours hrs

Cook Time: 13 minutes mins

Total Time: 2 hours hrs 13 minutes mins

These Halloween sugar cookies are frighteningly cute! They’re perfect for Halloween parties, cookie exchanges, or as a fun fall baking project.

Print Recipe
Pin Recipe
SaveSaved!
Leave a Review

Ingredients

Servings: 22 cookies

• ▢ 3 cups all-purpose flour spooned & leveled (375 grams)
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ 1 cup vegetable shortening (190 grams; I used Crisco)
• ▢ 1 cup granulated sugar (200 grams)
• ▢ 1 large egg at room temperature
• ▢ 2 tablespoons whole milk (30 ml)
• ▢ 2 teaspoons pure vanilla extract
• ▢ Royal icing or easy sugar cookie icing
• ▢ Gel food coloring (black, orange, yellow, and green)

Cook ModePrevent your screen from going dark

Instructions

 

• To make the cookies: Preheat the oven to 350°F (177°C). Line two to three large baking sheets with parchment paper or silicone baking mats and set aside.
• In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  3 cups all-purpose flour,2 teaspoons baking powder,½ teaspoon salt
• In a separate large mixing bowl using an electric mixer, mix the shortening and sugar together for 1 to 2 minutes or until well combined. Add the egg, milk, and vanilla extract and mix until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
  1 cup vegetable shortening,1 cup granulated sugar,1 large egg,2 tablespoons whole milk,2 teaspoons pure vanilla extract
• Add the dry ingredients and mix until fully combined. The mixture will be a little crumbly at first, but it will come together as you continue mixing it. Once the dough comes together, use your hands to form it into a ball.
• Divide the dough in half. Lightly flour a piece of parchment paper, add half of the dough, top with another piece of parchment paper, and roll the dough to ¼-inch thick between both pieces of parchment paper. Repeat with the other half of the dough between two separate pieces of parchment paper. (This dough doesn’t require any dough chilling, but if you prefer colder dough so that it’s easier to work with you can place both pieces of rolled out dough between the parchment paper on a baking sheet and refrigerate for 30 minutes to one hour.)
• Peel off the top layer of parchment paper. Using 3 to 4 inch Halloween cookie cutters, cut the cookie dough into shapes and place them onto the prepared baking sheets, making sure to leave a little room between each one. If the cut out dough is difficult to pick up, lightly flour a thin spatula and use that to transfer the cut out cookies to the baking sheet. Re-roll any scrap pieces of dough between the parchment paper and continue cutting out shapes. Repeat with the other sheet of cookie dough.
• Bake for 10 to 13 minutes or until the tops of the cookies are set and the bottom edges are lightly browned. I prefer to bake mine between 12 to 13 minutes, so they’re slightly crisper – the icing will soften them some!
• Remove from the oven and allow to cool on the baking sheets for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
• Prepare the icing: For these cookies, I used my royal icing recipe and beat it to a medium consistency so I could use it to outline and flood the cookies all at once. If you want an easier icing, my easy sugar cookie icing will work too. If you use my easy sugar cookie icing, I recommend making it thick enough so you can use it to outline and flood the cookies all at once.
  Royal icing or easy sugar cookie icing
• Divide and color the icing: If you plan to use a few different colors of icing, divide the icing between several different bowls and add gel food coloring. I divided about ¾ of my icing between three larger bowls, left one white, tinted one with black, and the other one with orange gel food coloring. I divided the last ¼ of the icing between two smaller bowls and tinted one with yellow and the other with green food coloring. At this point I also recommend checking the consistency of your icing again. If the icing is too thick, you can add a little water to thin it out. If it’s too thin, you can add a bit more powdered sugar to thicken it.
  Gel food coloring
• Once all of the icing is colored and prepared, distribute it between piping bags with your desired piping tip. I personally prefer to use the Wilton #3 piping tip! If you still have some icing in bowls that you are not using, make sure to cover it with a damp paper towel until you’re ready to use it to prevent it from hardening.
• To decorate the cookies: Outline each cookie with the icing, then fill the cookie with a thin layer of icing. Use a toothpick or scribe to move the icing around and fill in any empty spots. If needed, gently tap or shake the cookie to help the icing settle in a smooth layer. If adding any sprinkles, go ahead and add them as soon as you ice each cookie. Here’s how I decorated my cookies:

  Bat Cookies: Outline and fill them with black icing, wait until the icing dries some, then add the detail to the wings and the eyes.

  Witches Hat: Outline and fill the black portions of the hat, then add the green stripe across it. Wait for the icing to harden some before adding the yellow buckle and sprinkles.

  Ghost: Outline and fill with white icing, then add the black eyes and mouth while the icing is still wet (this allows them to blend together!).

  Pumpkin: Start by outlining and filling in the orange parts on each side, then go back and fill in the middle portion. Add the green top and any leaf decorations, if you prefer. You can also just outline and fill the cookie all at once with orange icing, then add some black details for jack-o-lantern cookies.

  Candy Corn: Outline and fill each color, starting with white at the smaller end, orange in the middle, and yellow at the larger end.

• Once you’ve iced all of the cookies let them dry at room temperature for several hours or until the icing has hardened. The amount of time this can take will vary depending on how large your cookies are, how much icing you’re using, and the amount of airflow. To be safe, I prefer to let my cookies dry overnight before stacking them.

Notes

Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.

Freezing Instructions: Cookies will freeze well for up to 3 months. Thaw to room temperature before serving.

Cuisine: American

Course: Dessert

Author: Danielle Rye

Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.