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Best Ghost Sugar Cookies with Royal Icing Recipe

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Soft, buttery sugar cookies shaped like friendly ghosts and decorated with a foolproof royal icing. Perfect for Halloween gatherings, these cookies are simple to make and deliver a professional-looking finish without any fancy equipment.

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 salt
  • 3 cups (360g) powdered sugar
  • 2 tablespoons meringue powder
  • 4–5 tablespoons warm water
  • ½ teaspoon vanilla extract
  • Black food coloring gel

Instructions

  1. In a stand mixer 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 extract, then beat until just combined. Do not overmix.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. With the mixer on low, gradually add the dry ingredients to the wet mixture. Mix until the dough just comes together. If too sticky, add a tablespoon more flour; if too dry, add a teaspoon of milk.
  5. Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 2 hours (or overnight).
  6. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  7. Lightly flour your work surface and rolling pin. Roll one disc of dough to about ¼-inch thickness.
  8. Cut out ghost shapes with a cookie cutter and place them about 2 inches apart on the prepared baking sheets.
  9. Bake for 8-10 minutes, or until the edges are just barely golden. Rotate baking sheets halfway through.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. In a mixer bowl, combine the powdered sugar and meringue powder. Add 4 tablespoons of warm water and ½ teaspoon vanilla extract. Beat on low until combined, then increase to medium-high and beat for about 5 minutes until thick, glossy, and holds a ribbon trail.
  12. Spoon about ⅓ cup of the white icing into a piping bag fitted with a #2 tip. Pipe the outline of each ghost.
  13. Thin the remaining white icing with a few drops of water until honey consistency. Use a spoon to fill in the outlines (flood icing). Let sit for 30 minutes until set.
  14. Divide about 2 tablespoons of remaining white icing into a small bowl and add black gel food coloring until deep black. Transfer to a piping bag with a #1 or #2 tip.
  15. Pipe two small dots for eyes and a little open mouth on each ghost. Let set for at least 2 hours before stacking or serving.

Notes

Chill the dough for at least 2 hours to prevent spreading. Use gel food coloring for the black icing to avoid thinning. The cookies taste even better the day after baking. Store in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: ghost cookies, sugar cookies, Halloween cookies, royal icing, ghost sugar cookies, Halloween dessert, decorated cookies

Find it online: https://willarecipes.com/best-ghost-sugar-cookies-with-royal-icing-recipe/