Perfect Witch Hat Pointy Sugar Cookies Recipe with Royal Icing
These festive witch hat sugar cookies are quick and easy to make, featuring a buttery sugar cookie base decorated with smooth royal icing. Perfect for Halloween parties or a fun baking project with kids.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (360g) powdered sugar, sifted
- 2 large egg whites or 4 tablespoons meringue powder + 6 tablespoons water
- 1 teaspoon fresh lemon juice or vanilla extract
- Food coloring gels (orange, black, green, or purple)
- Optional: edible glitter or sprinkles
- Optional: mini chocolate chips or candy eyes
Instructions
- Mix dry ingredients: whisk together flour, baking powder, and salt in a medium bowl; set aside.
- Cream butter and sugar: beat softened butter with granulated sugar on medium speed until fluffy, about 3-4 minutes.
- Add egg and vanilla: beat in egg and vanilla extract until fully incorporated.
- Combine wet and dry ingredients: gradually add flour mixture to wet ingredients on low speed; mix just until combined. Chill dough 15-20 minutes if sticky.
- Roll and cut: roll dough to ¼ inch (6 mm) thickness on floured surface; cut triangles with witch hat cookie cutter or knife; transfer to parchment-lined baking sheets.
- Chill before baking: refrigerate trays for 10-15 minutes to prevent spreading.
- Bake: preheat oven to 350°F (175°C); bake cookies 8-10 minutes until edges start to turn golden.
- Cool completely: transfer cookies to cooling racks and let cool fully before decorating.
- Prepare royal icing: beat powdered sugar with egg whites or meringue powder mixture and lemon juice until stiff peaks form; thin with water as needed.
- Decorate: tint icing with food coloring; pipe outlines then flood hats; add details while icing is wet; let dry several hours or overnight.
Notes
Chill dough before baking to maintain shape and prevent spreading. Use room temperature ingredients for best texture. Practice piping on parchment paper if new to royal icing. Store decorated cookies in airtight container with parchment layers to prevent sticking. Let royal icing dry fully for crisp finish. For gluten-free or vegan options, substitute ingredients as noted.
Nutrition
- Serving Size: 1 cookie (about 40g)
- Calories: 160
- Sugar: 14
- Fat: 7
- Carbohydrates: 24
- Protein: 2
Keywords: witch hat cookies, sugar cookies, royal icing, Halloween cookies, festive baking, easy sugar cookies