Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (226g)
  • ¾ cup granulated sugar (150g)
  • 1 large egg (50g)
  • 1 teaspoon vanilla extract (5ml)
  • 2 ½ cups all-purpose flour (300g)
  • 1 teaspoon baking powder (4g)
  • ½ teaspoon salt (3g)
  • 4 cups powdered sugar, sifted (480g)
  • 3 tablespoons meringue powder (30g)
  • ½ cup warm water (120ml)
  • Gel food coloring (various colors)

Instructions:

  1. Cream butter and sugar. Beat in egg and vanilla. Whisk together dry ingredients and gradually add to the wet ingredients.
  2. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes (or up to 2 hours).
  3. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  4. Roll out the chilled dough to about ¼ inch thickness on a lightly floured surface. Cut out shapes using cookie cutters.
  5. Place cookies on prepared baking sheets, leaving space between them. Bake until edges are lightly golden brown.
  6. Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  7. Combine powdered sugar and meringue powder. Gradually add warm water until a smooth, stiff icing forms.
  8. Divide the icing into separate bowls and tint each with gel food coloring.
  9. Transfer icing to piping bags or squeeze bottles. Outline and flood cookies. Allow to dry completely. Add details (sprinkles, edible glitter) as desired.
  10. Allow the royal icing to harden completely before serving your halloween cookies.