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Wholesome Halloween Sugar Cookies with Royal Icing Spiders

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These wholesome Halloween sugar cookies with royal icing spiders are proof that you can have your spooky fun and eat well too. They bring back that bakery magic with a perfectly balanced whole grain dough and a royal icing that doesn’t taste like powdered sugar paste.

Ingredients

Scale
  • 1 ½ cups whole wheat pastry flour (or all-purpose flour)
  • ½ cup coconut sugar (or brown sugar)
  • ¼ cup unsalted butter, softened
  • ¼ cup coconut oil, solid but softened
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon milk (any kind)
  • 2 cups powdered sugar, sifted if lumpy
  • 2 tablespoons meringue powder
  • 3–4 tablespoons water
  • ½ teaspoon vanilla bean paste or clear vanilla extract
  • Black food coloring gel
  • Small candy eyes (optional)

Instructions

  1. Make the cookie dough: In a large mixing bowl, cream together the softened butter, coconut oil, and coconut sugar until light and fluffy, about 3 minutes with a hand mixer on medium speed. Add the egg and vanilla extract, and beat until combined.
  2. Mix the dry ingredients: In a separate small bowl, whisk together the whole wheat pastry flour, baking powder, and salt. Gradually add this to the wet mixture, mixing on low speed until just combined. Add the tablespoon of milk and mix until the dough comes together. It should be soft but not sticky.
  3. Chill the dough: Wrap the dough in plastic wrap and flatten it into a disk. Refrigerate for at least 30 minutes (preferably 1 hour).
  4. Preheat and roll: Preheat oven to 350°F (175°C). Lightly flour your work surface and rolling pin. Roll the dough to about ¼-inch thickness. Cut out rounds and place them 2 inches apart on prepared baking sheets. Gather scraps, re-roll, and cut more cookies. You should get about 18-20 cookies.
  5. Bake: Bake for 8-10 minutes, until the edges are just barely golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  6. Make the royal icing: In a medium bowl, combine powdered sugar and meringue powder. Add 3 tablespoons of water and vanilla bean paste. Beat on low speed for 4 minutes. The icing should be thick and glossy. Divide into two bowls. Color one portion black using black food coloring gel. Leave the other white. Transfer each to a squeeze bottle or piping bag.
  7. Pipe the spider bodies: Once cookies are completely cool, pipe a small oval in the center of each cookie using black icing. Use a toothpick to smooth if needed. Let set for 10 minutes.
  8. Pipe the spider legs: Using black icing, pipe eight thin lines radiating out from the spider body. Then, using white icing, pipe two small dots for eyes on the spider body. If using candy eyes, press them gently into the white icing before it sets.
  9. Let the icing set: Allow cookies to sit at room temperature for about 45 minutes to 1 hour until royal icing hardens completely.

Notes

Chill the dough twice if needed to prevent spreading. Use a light hand with flour when rolling. Royal icing consistency should be thick enough to hold its shape but thin enough to pipe smoothly. Work in batches when icing. Cookies can be stored in an airtight container at room temperature for up to a week. They freeze well for up to three months.

Nutrition

Keywords: Halloween sugar cookies, royal icing spiders, wholesome cookies, whole wheat pastry flour, coconut sugar, no artificial dyes, easy Halloween treat

Find it online: https://dinadishes.com/wholesome-halloween-sugar-cookies-with-royal-icing-spiders/