Easy Iced Halloween Sugar Cookies Recipe

1. Cream the Fats: In a large bowl with an electric mixer (or in a stand mixer with the paddle attachment), beat the softened butter and granulated sugar on medium-high speed until it's light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
2. Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture. Beat on medium speed until everything is well combined.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt.
4. Mix it All Up: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, or your cookies will be tough! The dough should form a soft, cohesive ball.
5. Chill Out: Divide the dough in half, flatten each half into a 1-inch thick disk, and wrap them tightly in plastic wrap. Refrigerate for at least one hour. This step is crucial for preventing your cookies from spreading into unrecognizable blobs in the oven.

Part 2: Baking the Cookies

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
2. Roll and Cut: Lightly flour your work surface and a rolling pin. Working with one disk of dough at a time, roll it out to ¼-inch thickness. Use your favorite Halloween cookie cutters to cut out shapes. Place the shapes about 1-2 inches apart on the prepared baking sheets.
3. Bake to Perfection: Bake for 10-12 minutes, or until the edges are just beginning to turn a light golden brown. The centers should still look soft.
4. Cool Completely: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Do not, under any circumstances, try to ice a warm cookie. It will end in a melted, sticky tragedy.

Part 3: Decorating with Royal Icing

1. Make the Icing: In a large bowl, whisk together the sifted powdered sugar and meringue powder. Add the lukewarm water and vanilla extract. Using an electric mixer on low speed, mix until combined. Then, increase the speed to medium-high and beat for about 5-7 minutes, until the icing is glossy and forms stiff peaks.
2. Divide and Conquer (Colors): Divide the icing into smaller bowls for each color you plan to use. Add a few drops of gel food coloring to each bowl and mix well.
3. Get the Right Consistency:
4. Piping Icing: This is the stiff icing straight from the mixer. It’s perfect for outlining your cookies and adding fine details.
5. Flood Icing: To create this, add water to your colored icing, one tiny teaspoon at a time, until it has the consistency of honey. When you lift a spoonful and drizzle it back into the bowl, the line should disappear in about 10-15 seconds.
6. Let the Art Begin: Transfer your icing to piping bags. Outline your cookie design with the piping consistency icing. Then, use the flood consistency icing to fill in the outlined areas. Use a scribe tool or a toothpick to pop any air bubbles and guide the icing into corners. Let the base layer dry for at least 8 hours, or overnight, before adding fine details on top.