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Best Halloween Sugar Cookies with Royal Icing Spiderwebs

halloween sugar cookies with royal icing spiderwebs - featured image
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These soft, buttery sugar cookies are topped with easy-to-pipe royal icing spiderwebs, making them the perfect spooky treat for Halloween parties, bake sales, or a fun family activity.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups (340g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 4–5 tablespoons warm water
  • 1 teaspoon black gel food coloring (or more for darker black)
  • A few drops orange gel food coloring (optional, for accent webs or dots)

Instructions

  1. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for about 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl once or twice.
  2. Add the egg and vanilla extract, then beat until well combined. The mixture might look a little curdled—that’s okay.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  4. Divide the dough in half, flatten each half into a disc about 1-inch thick, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes.
  5. Preheat oven to 350°F (175°C). Lightly flour your work surface and rolling pin. Roll one disc of dough to about ¼-inch thickness.
  6. Cut out shapes using Halloween cookie cutters and transfer to a parchment-lined baking sheet, spacing them about 1 inch apart. Gather scraps, re-roll, and cut again.
  7. Bake for 8-10 minutes, or until the edges are just barely golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. In a medium bowl, combine the sifted powdered sugar and meringue powder. Add 4 tablespoons of warm water and whisk until smooth. The consistency should be thick but flowy—like honey. Add more water a teaspoon at a time if needed.
  9. Divide the icing into two bowls. Color one bowl black using the black gel food coloring, and leave the other white (or color it orange if preferred).
  10. Transfer the black icing to a piping bag fitted with a small round tip. On each cooled cookie, pipe a small circle in the center. Then pipe 4-6 straight lines radiating outward from the center like spokes on a wheel.
  11. Starting from the center, pipe curved lines connecting each spoke to the next. Repeat, moving outward, until you reach the edge of the cookie. Add a tiny white dot in the center for a spider if desired.

Notes

Chill the dough for at least 30 minutes to prevent spreading. For softer cookies, bake at the 8-minute mark. Test icing consistency on parchment before piping. Keep icing covered with a damp paper towel when not in use. Cookies can be stored in an airtight container for up to 5 days at room temperature.

Nutrition

Keywords: Halloween sugar cookies, royal icing spiderwebs, spooky cookies, easy Halloween cookies, soft sugar cookies

Find it online: https://sweetstirring.com/best-halloween-sugar-cookies-with-royal-icing-spiderwebs/