Halloween Royal Icing Cookies

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For the Halloween Cut Out Sugar Cookies

  • 226 g unsalted butter, chilled (1 cup)
  • 200 grams granulated sugar (1 cup)
  • 1 whole egg
  • 1 yolk
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 375 g all-purpose flour (3 cups + 2 Tbs)

For the Royal Icing

  • 4 egg whites
  • 2 lbs. powdered sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. butter emulsion (or butter flavoring)
  • 1/4 tsp. almond emulsion (or almond extract)
  • Water
  • Gel food coloring, orange and black
  • Halloween candy skulls for the coffin cookies
  • Sprinkles for cauldron cookies


To Make the Halloween Royal Icing Cookies

  1. Follow the cookie recipe here. Allow cookies to cool completely before frosting.
  2. To make the royal icing, follow the directions here.
  3. Color the icing orange, black, and leave a portion of the icing white. Place each cookie on a spinning lazy susan so it’s easier to decorate. Outline and flood the cookies, and place them in front of a small heater fan to dry so that the icing stays shiny.
  4. Store cookies in an airtight container for up to a week.


This is a Baker Street Society original recipe.