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Perfect Pastel Halloween Sugar Cookies Recipe with Easy Royal Icing Ghosts

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Soft, tender pastel sugar cookies decorated with smooth royal icing ghosts, perfect for Halloween gatherings with a playful and festive twist.

Ingredients

Scale
  • 2 ¾ cups (344 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226 g) unsalted butter, softened (room temperature)
  • 1 ½ cups (300 g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons whole milk
  • Gel food coloring in pastel shades (pink, blue, lavender, mint green)
  • 3 tablespoons meringue powder
  • 4 cups (480 g) powdered sugar, sifted
  • 6 tablespoons warm water
  • 1 teaspoon fresh lemon juice
  • Black edible food marker or black gel icing for ghost eyes and mouth

Instructions

  1. Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  2. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined. Scrape down the sides as needed.
  4. Incorporate Dry Ingredients and Milk: Gradually add the flour mixture in three parts, alternating with the milk. Start and end with the flour mixture. Mix on low speed just until combined — don’t overmix.
  5. Divide and Color Dough: Split the dough evenly into separate bowls depending on how many pastel colors you want. Add a small drop of gel food coloring to each bowl and knead gently until the color is uniform.
  6. Chill Dough: Wrap each colored dough portion in plastic wrap and chill for at least 1 hour or up to overnight.
  7. Roll and Cut Cookies: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out one dough portion to about ¼ inch (6 mm) thickness. Use the ghost cookie cutter to cut shapes and transfer to a parchment-lined baking sheet, spacing about 1 inch apart.
  8. Bake: Bake cookies 8-10 minutes, rotating the pan halfway through. Cookies should be set but pale, not browned. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
  9. Prepare Royal Icing: In a clean bowl, combine meringue powder, powdered sugar, warm water, and lemon juice. Beat on high speed for 7-10 minutes until stiff peaks form and the icing is glossy.
  10. Pipe Ghosts: Fill piping bags with royal icing and outline each cookie ghost shape first, then flood the inside with icing. Use a toothpick to smooth out bubbles. Let dry at least 4 hours or overnight.
  11. Add Faces: Once icing is dry, use a black edible food marker or piped black icing to add ghost eyes and mouths.

Notes

Chill dough for at least 1 hour to prevent spreading and retain pastel colors. Use gel food coloring for vibrant pastels without affecting dough texture. Beat butter and sugar well for tender cookies. Watch baking time closely to avoid hard edges. Practice piping on parchment paper before decorating cookies. Store in airtight container at room temperature for up to 5 days. Freeze undecorated cookies for up to 3 months. Avoid microwaving decorated cookies to prevent royal icing damage.

Nutrition

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

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