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Perfect Halloween Sugar Cookies with Royal Icing Spiderwebs

halloween sugar cookies with royal icing spiderwebs - featured image
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These soft, buttery sugar cookies are the perfect Halloween treat, featuring a secret ingredient for tenderness and a stunning spiderweb royal icing design that’s surprisingly easy to create.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 and 1/2 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3 cups powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 4–5 tablespoons warm water
  • Black gel food coloring
  • White sparkling sugar or edible glitter (optional)

Instructions

  1. Cream the butter and cream cheese together in a stand mixer with paddle attachment on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides.
  2. Add the granulated sugar and beat on medium-high speed for 2-3 minutes until pale and fluffy. Scrape the bowl again.
  3. Add the egg and vanilla extract, beating on medium speed until fully combined. The mixture may look slightly curdled.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. With the mixer on low speed, gradually add the flour mixture to the butter mixture, mixing until just combined. Fold in any remaining flour by hand with a rubber spatula.
  6. Divide the dough in half, flatten each half into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes or up to 3 days.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. On a lightly floured surface, roll one disk of dough to 1/4-inch thickness. Cut out shapes with Halloween cookie cutters. Place cutouts 2 inches apart on prepared baking sheets.
  9. Bake for 8-10 minutes, rotating the pan halfway through, until edges are just barely golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Make the royal icing: In a stand mixer with whisk attachment, combine sifted powdered sugar and meringue powder. Add 4 tablespoons warm water and beat on low, then increase to medium-high and beat for 5-7 minutes until thick, glossy, and forms stiff peaks. Add more water, 1 teaspoon at a time, if needed.
  11. Divide the icing into two bowls. Leave one white. Add black gel food coloring to the other bowl until desired shade. Transfer each color to separate piping bags fitted with small round tips.
  12. Pipe the base: Outline each cookie with white icing, then flood the center with a thinner consistency. Use a toothpick to spread into corners. Let dry completely, about 2 hours.
  13. Pipe the spiderwebs: Pipe concentric circles on each cookie with black icing, starting from the center. Use a toothpick to drag lines from the center outward through the circles to create the web pattern. Wipe toothpick clean between each drag.
  14. Let the icing set completely, another 2-3 hours. If using, sprinkle sparkling sugar or edible glitter on the wet black icing.

Notes

Chill the dough thoroughly to prevent spreading. Do not overmix the dough. Royal icing consistency is key: outline icing should be stiff, flooding icing should flow like a ribbon. Work in an assembly line for spiderwebs. Cookies taste even better the next day.

Nutrition

Keywords: Halloween sugar cookies, spiderweb cookies, royal icing, soft sugar cookies, Halloween dessert, decorated cookies

Find it online: https://sparklechew.com/perfect-halloween-sugar-cookies-with-royal-icing-spiderwebs/