• Make a batch of our favorite sugar cookies! They’re buttery and the perfect sugar cookie cutouts.
• Roll the dough in a ball and refrigerate for 20 minutes so it firms up a little and is easier to cut the shapes from
• Once the dough is made, roll it out 1/4″ to 1/2" thick on parchment paper and using Halloween cookie cutters, make shapes.
• Quick tip - use powdered sugar when rolling the cookies and not flour!
• Place the shapes on a parchment-lined cookie sheet.
• Bake in a 350-degree oven for 7 minutes until the cookies are a very light golden brown.
• Place the cookies on a cookie sheet to cool.

Royal Icing

• Follow our guide to making the best royal icing!
• Separate the frosting into 4 bowls to make brown, yellow, orange and white.
• You’ll need more orange and white icing to make pumpkins and ghosts and a smaller amount of brown for bats and top of pumpkins. The candy corns will use a small amount of orange, white, and yellow.
• Add less dye to keep the colors pastel to make charming Halloween cookies.
• When the royal icing is colored, add the tips to the piping bags and fill them. Do not fill to the top of the bag, leave room to twist it closed
• Once the small round tips are fitted on the piping bags and they’re filled with delicious, colorful royal icing you’re ready to pipe.

Piping Royal Icing

• Start by outlining the cookie with the icing.
• Next, fill in the middle by continuing to follow the outline all the way to the center.
• The royal icing will start to blend together, creating a seamless coat of frosting.
• For the pumpkins, outline and fill them in. Let them dry for 30 minutes, then go back and make lines over the top.
• Let the cookies dry for 3 hours. Royal icing takes a while to dry and if you touch it before then they will dent and make fingerprints.