Print

Halloween Sugar Cookies with Royal Icing Spiders

Halloween Sugar Cookies - featured image
Print Recipe

Soft, chewy sugar cookies with crisp edges, decorated with spooky royal icing spiders. A festive, easy-to-make Halloween treat that is perfect for parties and keeps well for days.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar
  • 2 cups (240g) confectioners’ sugar, sifted
  • 1 large egg white, room temperature (or 2 tablespoons meringue powder)
  • ½ teaspoon vanilla extract (for icing)
  • Black gel food coloring
  • Edible markers or black icing pens (for details)

Instructions

  1. Cream the softened butter and granulated sugar together on medium-high speed for 3-4 minutes until pale and fluffy. Scrape down the sides of the bowl.
  2. Add the egg and vanilla extract, mixing on low speed until just combined.
  3. In a separate bowl, whisk together the flour, baking powder, salt, and cream of tartar.
  4. Gradually add the dry ingredients to the wet ingredients on low speed, mixing until the dough just comes together. Do not overmix.
  5. Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Roll out dough to ¼-inch thickness on a lightly floured surface. Cut into shapes and place on baking sheets, leaving 1 inch between cookies.
  8. Bake for 8-10 minutes until edges are lightly golden but centers look soft. Cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  9. While cookies cool, beat the egg white (or meringue mixture) with vanilla until frothy. Gradually add sifted confectioners’ sugar, beating on low then high speed for 5-7 minutes until stiff peaks form.
  10. Divide icing and mix in black gel food coloring to create a deep black color.
  11. Transfer black icing to a piping bag with a small round tip. Pipe a body blob and eight thin legs for each spider.
  12. Let the icing set for at least 30 minutes before handling or stacking.

Notes

Butter must be softened but not melted to prevent spreading. Chill the dough thoroughly to maintain shape. Underbake slightly for a chewy center. Use gel food coloring for icing to maintain consistency. Cookies taste better the next day as moisture distributes evenly.

Nutrition

Keywords: Halloween cookies, sugar cookies, royal icing spiders, easy Halloween baking, spooky treats, holiday desserts

Find it online: https://shimmersnack.com/halloween-sugar-cookies-with-royal-icing-spiders-easy-halloween-cookie-recipe/