Print

Perfect Frosted Halloween Sugar Cookies with Royal Icing Spiders

halloween sugar cookies with royal icing spiders - featured image
Print Recipe

Buttery, tender sugar cookies topped with glossy royal icing and decorated with creepy-crawly spider designs. This recipe includes tested tips for perfect royal icing consistency and beginner-friendly spider leg piping techniques.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • 1 teaspoon black gel food coloring
  • 1 tiny drop white gel food coloring (optional, for spider eyes)
  • 2 tablespoons black sanding sugar (optional)
  • 1 pinch edible glitter in orange or black (optional)

Instructions

  1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy—about 3 minutes on medium speed. Add the egg, vanilla extract, and almond extract, then beat until fully combined. Scrape down the sides of the bowl.
  2. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Do not overmix.
  3. Divide the dough into two equal portions, flatten each into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours, or up to 3 days.
  4. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Lightly flour your work surface and rolling pin, then roll one disk of dough to about ¼-inch thickness. Cut out shapes and transfer to prepared baking sheets, spacing 2 inches apart. Gather scraps, re-roll, and cut again.
  5. Bake for 8-10 minutes, until edges are just barely golden. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  6. In a clean mixing bowl, combine sifted powdered sugar and meringue powder. Add 5 tablespoons warm water and beat on low until combined, then increase to medium-high and beat for 5-7 minutes until thick, glossy, and holding stiff peaks. For flooding consistency, add water one teaspoon at a time until icing smooths out within 15 seconds when drizzled back into the bowl. Divide icing into two bowls—leave one white (or tint orange) and color the other black using gel food coloring.
  7. Fit a piping bag with a #2 tip and fill with white or orange icing. Outline each cookie, then flood the inside. Use a toothpick to guide icing into corners and pop air bubbles. Let sit undisturbed for at least 4 hours or overnight until completely dry.
  8. Once base is dry, switch to a #1 tip and black icing. Pipe a small oval in the center for the spider body. Pipe eight tiny legs—four on each side—curving slightly outward. Add two tiny white dots for eyes using a toothpick dipped in white icing. Optionally sprinkle black sanding sugar over spider body while icing is wet.

Notes

Chill dough for at least 2 hours to prevent spreading. Sift powdered sugar to avoid clogging piping tips. For best results, bake cookies one day and decorate the next. Store in an airtight container at room temperature for up to 5 days. Do not refrigerate decorated cookies.

Nutrition

Keywords: Halloween sugar cookies, royal icing spiders, frosted Halloween cookies, spider cookies, decorated sugar cookies, Halloween baking

Find it online: https://twinkletaste.com/perfect-frosted-halloween-sugar-cookies-with-royal-icing-spiders/