Print

Light Ghost-Shaped Sugar Cookies Easy Royal Icing Recipe

ghost-shaped sugar cookies - featured image
Print Recipe

These light ghost-shaped sugar cookies with royal icing are the perfect last-minute Halloween treat. Soft in the middle, slightly crisp at the edges, and decorated with a simple glossy icing, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1½ teaspoons vanilla extract
  • 2½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups (240g) powdered sugar
  • 2 tablespoons meringue powder
  • 3–4 tablespoons water
  • ½ teaspoon vanilla extract (optional)
  • Black gel food coloring

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl once or twice.
  3. Add the egg and vanilla extract. Beat on low speed until just combined.
  4. In a medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed. Stop as soon as the dough comes together. Finish mixing by hand with a spatula if needed.
  6. Lightly flour your work surface and rolling pin. Roll the dough to about ¼-inch thickness. Rotate the dough occasionally to prevent sticking.
  7. Press a ghost-shaped cookie cutter firmly into the dough and lift straight up. Transfer the cut shapes to the prepared baking sheets, spacing them about 1½ inches apart.
  8. Bake for 8-10 minutes, until the edges are just barely golden. Let cool on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.
  9. In a medium bowl, combine the powdered sugar and meringue powder. Add 3 tablespoons of water and whisk until smooth. The icing should be thick enough to hold a ribbon trail for about 10 seconds. Adjust consistency with more water or powdered sugar as needed.
  10. Transfer about half the icing to a piping bag fitted with a #2 tip (or a squeeze bottle). Pipe an outline around the edge of each cookie.
  11. Thin the remaining icing with a teaspoon of water to create a flood consistency. Transfer to another piping bag or squeeze bottle. Fill in the outlined area, using a toothpick to spread the icing into corners and pop any air bubbles.
  12. While the white icing is still wet, use a toothpick dipped in black gel food coloring to draw two eyes and a mouth on each ghost. Let the cookies set at room temperature for 2-3 hours, or until the icing is firm to the touch.

Notes

The dough requires no chilling, making it perfect for last-minute baking. For best results, ensure the butter is softened but not melted. Royal icing dries quickly, so keep the bowl covered with a damp paper towel while decorating. Cookies taste even better the day after baking.

Nutrition

Keywords: ghost cookies, sugar cookies, Halloween cookies, royal icing, easy sugar cookies, ghost-shaped cookies, Halloween dessert

Find it online: https://dinadishes.com/light-ghost-shaped-sugar-cookies-easy-royal-icing-recipe/