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Adorable Ghost Sugar Cookies – Easy Royal Icing Recipe

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These adorable Halloween ghost sugar cookies with royal icing are easy to make, forgiving, and perfect for spooky season. A simple dip method for the icing makes them come together in half the time.

Ingredients

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

Instructions

  1. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides halfway through.
  2. Add the egg and vanilla: Beat in the egg and vanilla extract until fully combined, about 30 seconds.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add this to the wet mixture in two additions, mixing on low speed after each. Stop as soon as the flour disappears.
  4. Chill the dough: Divide the dough in half, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
  5. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. Roll out the dough: On a lightly floured surface, roll one disc of dough to about ¼-inch thickness.
  7. Cut the ghosts: Press the ghost cutter firmly into the dough and lift straight up. Transfer the cutouts to the prepared baking sheets, spacing them about 2 inches apart. Gather the scraps, re-roll, and cut more.
  8. Bake for 8–10 minutes, rotating the pan halfway through. The edges should be just barely golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the royal icing: In a medium bowl, combine the powdered sugar and meringue powder. Add 3 tablespoons of warm water and the vanilla extract. Beat on low speed for 4 minutes. The icing should be thick and glossy, holding a soft peak.
  10. Adjust the consistency: If the icing is too thick, add water a teaspoon at a time. If it’s too thin, add more powdered sugar a tablespoon at a time. The ideal consistency is ’15-second icing’.
  11. Color the icing: Leave most of the icing white. Transfer about 2 tablespoons to a small bowl and tint it black with the food coloring gel.
  12. Pipe the base coat: Fill a piping bag with the white royal icing. Pipe a generous amount onto each cooled cookie, letting it spread to the edges. Use a toothpick to guide the icing into any gaps. Tap the cookie gently on the counter to settle the icing.
  13. Let it set: Allow the white icing to dry for about 30 minutes.
  14. Add the faces: Using a clean piping bag with a tiny tip (or a toothpick dipped in black icing), draw two small dots for eyes and a little oval mouth. Let the cookies dry completely for at least 2 hours before stacking or storing.

Notes

Don’t skip chilling the dough—it prevents spreading. Watch the oven closely; cookies go from perfect to overbaked quickly. Royal icing consistency is key: use the 15-second test. Keep a damp paper towel over the piping bag to prevent clogging. Let cookies cool completely before decorating.

Nutrition

Keywords: ghost cookies, sugar cookies, royal icing, Halloween cookies, easy Halloween recipe, ghost sugar cookies, spooky cookies

Find it online: https://perkypan.com/adorable-ghost-sugar-cookies-easy-royal-icing-recipe/