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Easy Pumpkin-Shaped Halloween Sugar Cookies Recipe with Royal Icing Tutorial

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A simple and festive recipe for pumpkin-shaped sugar cookies decorated with glossy royal icing, perfect for Halloween parties and family fun.

Ingredients

Scale
  • 2 ¾ cups (345 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk (optional)
  • 4 cups (480 grams) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 6–8 tablespoons warm water
  • Orange gel food coloring
  • Green gel food coloring
  • Optional: Black gel food coloring or edible marker

Instructions

  1. Mix the Dry Ingredients: In a medium bowl, whisk together 2 ¾ cups (345g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  2. Cream Butter and Sugar: Using a stand or hand mixer, beat 1 cup (227g) softened unsalted butter with 1 cup (200g) granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Add Egg and Vanilla: Beat in 1 large room temperature egg and 1 teaspoon pure vanilla extract until combined.
  4. Combine Wet and Dry: Gradually add the flour mixture to the butter mixture in three parts, mixing on low speed. Add 2 tablespoons milk (optional) with the last addition. Stop once flour disappears.
  5. Chill the Dough: Shape dough into a flat disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour or up to overnight.
  6. Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll and Cut Cookies: On a lightly floured surface, roll out dough to about ¼ inch (6 mm) thickness. Use a pumpkin-shaped cutter to cut out shapes, transfer to baking sheets about 1 inch (2.5 cm) apart.
  8. Bake: Bake for 8-10 minutes or until edges are just turning golden. Watch closely after 8 minutes to avoid burning.
  9. Cool: Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
  10. Prepare Royal Icing: In a large bowl, combine 4 cups (480g) powdered sugar and 3 tablespoons meringue powder. Add 6 tablespoons warm water and beat on high speed for 7-10 minutes until stiff peaks form. Adjust water to thin icing slightly for flooding.
  11. Color the Icing: Divide icing into separate bowls. Add orange gel food coloring to most of the icing, green to a smaller portion, and optional black for details.
  12. Decorate Cookies: Use piping bags or squeeze bottles to outline each cookie with icing, then flood the inside with thinned orange icing. Let dry for 10-15 minutes. Pipe green stems and any facial details last. Use toothpicks to spread icing evenly or fix bubbles.
  13. Dry Completely: Let decorated cookies dry at room temperature for 4-6 hours or overnight before stacking.

Notes

Chill dough for at least 1 hour to prevent spreading. Let royal icing dry slowly and in layers to avoid bleeding colors. If dough is sticky, chill longer. Adjust icing consistency with water as needed. For a warm fall flavor, add ½ teaspoon cinnamon or pumpkin pie spice to dough. Store cookies in airtight container at room temperature up to 5 days or freeze undecorated cookies up to 3 months.

Nutrition

Keywords: pumpkin sugar cookies, Halloween cookies, royal icing cookies, festive cookies, easy sugar cookies, Halloween treats

Find it online: https://rowanrecipes.com/easy-pumpkin-shaped-halloween-sugar-cookies-recipe-with-royal-icing-tutorial/