Who doesn’t like a good sugar cookie? These cookies are great and no matter what season, they always just find a way to fit in 😁and this Halloween these sugar cookies will steal the show!
This sugar cookie recipe is my favorite recipe. Fool proof and super easy to make. These cookies are simply irresistible. The butter and vanilla flavor complements each other so well, and the best part is that they work very well with pretty much any cookie cutter.
Secrets for the perfect sugar cookie
There are always a secret or two when it comes to baking cookies, and these cookies also have some secrets.
- The first trick is to roll and cut the cookies, then chill the cut cookies on a baking tray for half an hour before you bake them. This helps the cookies not to spread to much, but rather keep their shape.
Plus by rolling the dough out straight after mixing the dough makes it super easy to work with. - Divide the dough into two smaller pieces before rolling it out. Working with smaller pieces makes it easier.
- Always use a little flour when you rolling our the dough. This helps to keep the dough from sticking.
Royal Icing for decorating
Royal icing always seems so impressive. The ways you can decorate cookies are endless when using Royal icing. Check out this post giving you some great tips when using royal icing as well a well used and a well trusted recipe. 5 Great icing types to try…. TODAY!!!
Here is a little trick that I have learn when using royal icing.
Always pipe a border around the cookie with a stiffer royal icing. The boarder prevents the icing from running of the cookies. A runnier royal icing is then use to fill in the cookie. So instead of making two batched (One stiff and one runny) rather start out with one stiff batch.
Divide the stiff royal icing into different bowls (For each color you would like to use. I usually work with 6-8 colors) Work quickly to avoid the icing becoming hard. Color each bowl the desired color and fill plastic zip-lock bags. Each color in it’s own bag. Squeeze out all excess air and seal.
Snip a small corner of the bag. Use this stiff icing for the boarders around the cookies. Let this set for a few minutes.
Thin the remainder of the icing with a few drops of water. Until it’s the consistency of syrup while mixing it in the bag. You will use this runnier icing to fill the cookies.
How long does royal icing take to set?
Royal icing takes around an hour to start setting. But to fully set takes 4 – 6 hours. It is always safe to leave freshly decorated cookies to set overnight.
How do I store royal icing?
Once royal icing is made, cover it with cling wrap, directly on the surface of the icing to stop it from getting hard and drying out. Or spoon directly into a zip-lock back, remove all excess air and seal tight. The icing can last up to a week at room temperature.
Halloween Sugar cookies
Makes around 25 cookies, depending on the size of the cookie cutter used.
Ingredients
1 cup butter, room temperature
¾ cup sugar
1 large egg
1 teaspoon Vanilla extract
2 ½ cups cake flour
1 teaspoon baking powder
¼ teaspoon salt
Instructions
Grease baking trays and set aside.
Sift the cake flour, baking powder and salt together, set aside.
Using an electric mixer, beat the butter and sugar together until light and fluffy. Now add the egg and vanilla extract until combined.
Slowly add the flour until mixed in.
After mixing the dough, divide into two equal parts.
On a well floured surface, roll the dough out to around 1/2 cm or 1/8 inch thickness. Cut out the shapes and place on well greased baking trays. Arrange them around 5cm or 2 inch apart.
Place the baking trays in the fridge for half an hour. Toward the last 5 minutes of cooling, heat up the oven to 180˚C.
Once the cookies are cool, place them in the heated oven. Bake for 10-15 minutes or until golden brown.
Allow to cool on the baking tray for 5 minutes before transferring to a cooling rack. The cookies needs to be completely cooled before icing them.
Halloween Sugar cookies Royal icing
Ingredients
2 cups sifted icing sugar
1 egg, white, room temperature
1 teaspoon lemon juice
Directions
Using a stand mixer fitted with a whisk attachment and a super clean mixing bowl, beat the egg white on high speed until foamy. This will take around two minutes.
Gradually add sifted sugar, a spoon at a time, followed by the lemon juice.
Beat at high speed until thickened.
Divide the stiff royal icing into different bowls (For each color you would like to use. I usually work with 6-8 colors) Work quickly to avoid the icing becoming hard. Color each bowl the desired color and fill plastic zip-lock bags. Each color in it’s own bag. And seal.
Snip a small corner of the bag. Use this stiff icing for the boarders around the cookies. Let this set for a few minutes.
Thin the remainder of the icing with a few drops of water. Until it’s the consistency of syrup. Mix in the bag. You will use this runnier icing to fill the cookies.
Ready to decorate
Have fun decorating your Halloween sugar cookies. I would love to know how it went or if you have some handy tip, please share. I’m always up for some awesome tips.
Hungry for more?
