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Perfect Pastel Halloween Ghost Sugar Cookies Easy Royal Icing Recipe

pastel Halloween ghost sugar cookies - featured image
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These pastel Halloween ghost sugar cookies offer a charmingly spooky yet softly sweet treat with a smooth royal icing finish, perfect for festive decorating and Halloween celebrations.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour, sifted
  • 1 teaspoon (5g) baking powder
  • ½ teaspoon (3g) salt
  • 1 cup (227g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons (21g) meringue powder
  • 7–8 tablespoons (105-120ml) warm water
  • 1 teaspoon (5ml) pure vanilla extract
  • Gel food coloring in pastel shades (pink, blue, lavender, mint green)
  • Optional: 1 teaspoon lemon juice
  • Optional: pinch of cornstarch

Instructions

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until fluffy and pale, about 3-4 minutes.
  3. Beat in eggs one at a time, then add vanilla extract until fully incorporated.
  4. Slowly add the flour mixture to the wet ingredients on low speed, mixing until just combined. If dough is too sticky, sprinkle a bit more flour.
  5. Divide dough into two disks, wrap in plastic, and refrigerate for at least 1 hour or up to overnight.
  6. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one dough disk to about ¼ inch (6mm) thickness. Use ghost cookie cutters to cut shapes and place them 1 inch apart on baking sheets.
  8. Bake cookies for 8-10 minutes or until edges just begin to turn golden. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
  9. To make royal icing, combine powdered sugar and meringue powder in a large bowl. Add warm water and vanilla extract. Beat on high until stiff peaks form, about 5-7 minutes. Adjust consistency with more water or powdered sugar as needed.
  10. Divide icing into small bowls and tint each with gel food coloring to desired pastel shades. Thin icing slightly with water for flooding and keep a thicker batch for piping details.
  11. Outline each ghost with thicker icing, then flood inside with thinned icing using piping bags or ziplock bags with tiny snips. Use toothpicks to spread and smooth. Add eyes and mouth with black or dark icing once base dries.
  12. Allow decorated cookies to dry at room temperature for at least 4 hours, preferably overnight, to harden the royal icing.

Notes

Chilling the dough is crucial for easier rolling and cleaner cookie shapes. Use gel food coloring to avoid thinning the icing. Let royal icing dry fully for at least 4 hours or overnight to prevent smudging. If royal icing becomes too stiff, add a few drops of water to soften. Keep piping tips clean by wiping with a damp cloth regularly.

Nutrition

Keywords: Halloween cookies, sugar cookies, royal icing, pastel cookies, ghost cookies, Halloween treats, easy sugar cookies, festive cookies

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