April 26, 2024

Halloween Sugar Cookies with Royal Icing

Name: Halloween Sugar Cookies with Royal Icing
Prep time: 120 min
Total time: 240 min
Yield: 20
Ingredients: 3 cups (384 g) all-purpose flour; 1 tsp (5 g) baking powder; 1/2 tsp (3 g) salt; 1 cup (128 g) Earth Balance® Vegan Cooking and Baking Sticks; 1 1/2 cups (192 g) granulated sugar; 2 eggs; 1 1/2 tsp (8 mL) vanilla extract; 1/2 tsp (3 mL) almond extract; PAM® Original Nonstick Cooking Spray; 1/2 cup (125 ml) pasteurized liquid egg whites; 1 tsp (5 ml) vanilla; 4 cups (512 g) icing sugar; food colouring and decorative candies, as needed

120

Prep Time Minutes
240
Total Time Minutes
13
Number of Ingredients
20
Servings

Tags:

PAM,
Dessert,
Halloween,
Fall,
Over 45 min

Ingredients

3 cups (384 g) all-purpose flour
1 tsp (5 g) baking powder
1/2 tsp (3 g) salt
1 cup (128 g) Earth Balance® Vegan Cooking and Baking Sticks
1 1/2 cups (192 g) granulated sugar
2 eggs
1 1/2 tsp (8 mL) vanilla extract
1/2 tsp (3 mL) almond extract
PAM® Original Nonstick Cooking Spray
1/2 cup (125 ml) pasteurized liquid egg whites
1 tsp (5 ml) vanilla
4 cups (512 g) icing sugar
food colouring and decorative candies, as needed

Directions

View photos

Step one

Mix the flour, baking powder and salt in a medium bowl; reserve. Beat the butter and sugar in a large bowl with an electric mixer at medium speed until you get a light, swollen texture. Add the eggs and vanilla and almond extracts; mix well. Gradually add the flour mixture, beating at low speed after each addition until everything is well mixed.
Step two

Divide the sugar cookie dough into 3 portions; firmly wrap each of them in plastic wrap. Refrigerate the dough for 2 hours or until fully cooled and firm enough to handle.
Step three

Preheat oven to 190°C (375°F). Grease the cookie sheets with the non-stick baking coating. Unroll a portion of dough 0.6 cm (1/4 inch) thick on a floured surface with a floured rolling pin. Cut the sugar cookies with Halloween-shaped gouges. Transfer to the cookie sheet with a metal spatula, spacing them 2.5 cm (1 in.). Repeat with the remaining portions of dough, spraying the cookie cutter with additional nonstick baking plaster as needed.
Step four

Bake sugar cookies in batches for 7 to 10 minutes, or until the edges of the cookies are lightly browned. Let cool on a baking sheet for 1 minute before removing the cookies and placing them on a metal rack to let them cool completely.
Step five

ROYAL ICING: Beat the egg whites and vanilla in a large bowl with an electric mixer at low speed until sparkling. Gradually pour in the icing sugar and continue to beat at low intensity until it is shiny. Beat at high speed until the mixture is firm, 4 to 6 minutes. Color the royal icing with food coloring, if desired.
Step six

Decorate Halloween sugar cookies with royal icing and decorations to sprinkle. Let stand until the icing is hardened. Store in an airtight container in the refrigerator or freezer.

Tips

If the icing is too thick, adjust the consistency with a little milk or water. Keep the icing covered with a damp paper towel to prevent it from drying.