Ghostly Sugar Cookies with Royal Icing Faces
Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Piping bags
- Wire rack
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 2 tablespoons meringue powder
- 3 tablespoons water
- Black gel food coloring
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Whisk the flour, baking powder, and salt in a bowl.
- In a second bowl, beat the butter and granulated sugar until light. Add the egg and vanilla extract and mix until combined.
- Stir the dry ingredients into the wet mixture until a dough forms. Roll the dough to 1/4-inch thickness on a lightly floured surface.
- Cut out shapes with a ghost cookie cutter and place them on the prepared baking sheet. Bake for 8 to 10 minutes until the edges are lightly golden. Cool completely on a wire rack.
- In a clean bowl, whisk the powdered sugar, meringue powder, and water until the icing reaches a thick but pipeable consistency. Divide a small portion into another bowl and tint it black with gel food coloring.
- Pipe a smooth layer of white icing over each cooled cookie. Let it set for 10 minutes, then use the black icing to add simple eyes and a mouth on each ghost face.
Notes
Pipe the white base first and let it firm before adding the black details so the faces stay sharp. Store finished cookies in a single layer inside an airtight container at room temperature for up to three days. If the icing feels too thick after mixing, add water one drop at a time until it flows smoothly from the piping tip.
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, Electric mixer, Baking sheet, Piping bags, Wire rack
Cuisine: American
Equipment: Mixing bowls, Electric mixer, Baking sheet, Piping bags, Wire rack