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Best Halloween Sugar Cookies with Royal Icing Spiders

Halloween sugar cookies with royal icing spiders - featured image
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These Halloween sugar cookies with royal icing spiders are the perfect treat for fall gatherings. With crisp edges, tender centers, and a foolproof royal icing that pipes clean lines, they look like they came from a fancy bakery but are surprisingly easy to make.

Ingredients

Scale
  • 3 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup unsalted butter, softened to room temperature
  • ½ cup vegetable shortening (e.g., Crisco)
  • 1½ cups granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract (real vanilla)
  • ½ teaspoon almond extract (optional)
  • 4 cups powdered sugar, sifted
  • 3 tablespoons meringue powder (e.g., Wilton)
  • 6–7 tablespoons warm water
  • 1 teaspoon vanilla extract (or clear vanilla extract)
  • Black gel food coloring
  • Orange gel food coloring (optional)
  • Black sanding sugar or black sprinkles (optional)
  • Edible glitter in orange or black (optional)
  • Piping bags (disposable)
  • Small round piping tips (sizes 2, 3, and 4)
  • Couplers

Instructions

  1. Cream the butter and shortening: In a stand mixer fitted with the paddle attachment, beat the softened butter and shortening together on medium speed until smooth and combined, about 2 minutes.
  2. Add the sugar: Gradually add the granulated sugar while mixing on medium speed. Continue beating for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  3. Incorporate the eggs and vanilla: Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and almond extract (if using). Mix until just combined.
  4. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add dry ingredients to wet: With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix until just combined—stop as soon as no streaks of flour remain.
  6. Divide and chill: Divide the dough into two equal portions, flatten each into a disk about 1 inch thick, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  7. Prepare your work surface: Lightly flour your work surface and rolling pin.
  8. Roll to even thickness: Roll the dough to about ¼ inch thickness.
  9. Cut your shapes: Dip your spider cookie cutter in flour before each cut. Press straight down and lift straight up—no twisting.
  10. Transfer to baking sheets: Use a thin spatula to transfer the cut cookies to parchment-lined baking sheets, spacing them about 2 inches apart.
  11. Chill again: Refrigerate the baking sheets for 15 minutes before baking.
  12. Preheat your oven: Set your oven to 350°F (175°C).
  13. Bake in batches: Bake one sheet at a time on the center rack for 8-10 minutes, rotating the pan halfway through. Cookies are done when edges are just barely golden brown.
  14. Cool completely: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  15. Make the royal icing: In the bowl of your stand mixer, whisk together the sifted powdered sugar and meringue powder. Add 6 tablespoons of warm water and the vanilla extract. Mix on low speed until moistened, then increase to medium speed and beat for 4-5 minutes until thick and glossy with stiff peaks.
  16. Check consistency: Lift the beater—the icing should form a ribbon that slowly sinks back into the bowl. Adjust with water or powdered sugar as needed.
  17. Divide and color: Divide the icing into portions. Leave one portion white (or tint it orange for spider bodies). Tint another portion black using black gel food coloring.
  18. Adjust consistency for flooding: For the black icing used for flooding, thin it slightly by adding water a few drops at a time until it reaches a 10-second consistency.
  19. Pipe the spider bodies: Using the thicker orange or white icing with a size 4 tip, pipe a round circle in the center of each cookie.
  20. Flood the bodies: Using the thinner black icing with a size 3 tip, pipe around the edge of the spider body, then fill in the center. Use a toothpick to spread the icing into any gaps and pop air bubbles.
  21. Add the legs: While the black icing is still wet, use the thicker black icing with a size 2 tip to pipe eight legs coming out from the spider body—four on each side, curving slightly.
  22. Add eyes: Using white icing, pipe two small dots on the spider’s head. Then use black icing to pipe tiny dots on top for pupils.
  23. Sprinkle while wet: If using black sanding sugar or edible glitter, sprinkle it over the wet icing immediately.
  24. Let dry completely: Allow the decorated cookies to dry at room temperature for at least 4 hours, or overnight.

Notes

Temperature is everything—butter should be soft but not melted. Chill dough before baking to prevent spreading. Royal icing consistency is key: start thick and thin gradually. Let cookies dry overnight for best results. Cookies taste even better on day two or three.

Nutrition

Keywords: Halloween sugar cookies, royal icing spiders, spider cookies, Halloween baking, sugar cookie recipe, royal icing recipe, holiday cookies

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