Description
These Halloween Party Cookies are festive, colorful sugar cookies decorated with vibrant royal icing in the shapes of pumpkins, ghosts, and bats. Perfect for spooky celebrations, they feature detailed icing work using lemon yellow, leaf green, black, and orange colors to create eye-catching designs. Prepared a day in advance, these cookies are ideal for parties and holiday treats.
Ingredients
Cookie Dough
- Roll-Out Cookie Dough (quantity as needed for 6 treats)
Food Coloring and Icing Colors
- Lemon Yellow Icing Color, 1 oz
- Lemon Yellow Gel Food Coloring, 1 oz
- Leaf Green Icing Color, 1 oz
- Leaf Green Gel Food Coloring, 1 oz
- Black Icing Color, 1 oz
- Black Gel Food Coloring, 1 oz
- Orange Icing Color, 1 oz
- Orange Gel Food Coloring, 1 oz
Royal Icing
- Royal Icing with Meringue Powder (prepared following package directions)
- Meringue Powder, 4 oz (egg white substitute)
Instructions
- Bake Cookies: One day in advance, prepare your roll-out cookie dough. Using cookie cutters, cut out one small pumpkin and one large ghost, as well as two small bats and one large pumpkin. Bake the cookies according to the dough instructions, then allow them to cool completely before decorating.
- Prepare Royal Icing: Follow the package directions to prepare your royal icing using meringue powder as an egg white substitute. Divide the icing into multiple portions and tint each using gel food coloring: combine leaf green and lemon yellow for a specific green shade; prepare 1/4 cup black, 1/4 cup green, 1 cup orange, and reserve the remaining icing white.
- Ice Cookies: Using decorating tip 2, outline each cookie with full-strength icings matching the colors you derived, following the design pattern (ghost, pumpkins, bats). Then thin some white, orange, black, and green icings with water to flood fill the cookies accordingly—white for the ghost, orange for pumpkins, black for bats and pumpkin mouths, and green for stems. Let the cookies dry for 8 hours or overnight to set the icing fully.
- Decorate Cookies: Once the base layer is dry, use tip 2 and full-strength icing to add details: black facial features on the ghost and small pumpkin, and green for bat eyes and small pumpkin stems to complete your festive Halloween treats.
Notes
- Allowing the royal icing to dry overnight ensures clean, smudge-proof decorations.
- Use gel food coloring for more vibrant colors without altering icing consistency.
- Store finished cookies in an airtight container at room temperature for up to one week.
- Using meringue powder as an egg white substitute makes the royal icing shelf-stable and safe for those avoiding raw egg whites.
Nutrition
- Serving Size: 1 cookie (approximately 50g)
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
