Halloween Royal Icing Cookies

Introduction:

Delight in these Halloween Royal Icing Cookies, featuring Camille’s buttery cut-out sugar cookies adorned with vibrant royal icing in Halloween-themed designs. Ideal for parties or as festive gifts, these cookies combine fun and flavor with creative decorating.

Ingredients

For the Cut-Out Sugar Cookies:

• 1 cup (226 g) unsalted butter (chilled)
• 1 cup (200 g) granulated sugar
• 1 whole egg
• 1 egg yolk
• 2 tsp vanilla extract
• 1 tsp salt
• 3 cups + 2 tbsp (375 g) all-purpose flour

For the Royal Icing:

• 4 egg whites
• 2 lbs powdered sugar
• 1 tsp vanilla extract
• ½ tsp butter emulsion (or butter flavoring)
• ¼ tsp almond emulsion (or almond extract)
• Water (as needed)
• Gel food coloring (orange and black)
• Halloween candy skulls (for coffin cookies)
• Sprinkles (for cauldron cookies)

Directions

For the Cookies:

1. Make the Cookie Dough: Cream the chilled butter and granulated sugar together until light and fluffy. Beat in the egg, egg yolk, vanilla extract, and salt. Gradually mix in the flour until the dough is fully combined.
2. Chill the Dough: Refrigerate the dough for at least 60 minutes to help the cookies maintain their shape during baking.
3. Cut and Bake: Roll out the chilled dough and use Halloween-themed cookie cutters (such as bats, ghosts, cauldrons, and coffins) to cut out shapes. Bake in a preheated oven at 350°F (175°C) for about 11 minutes or until just set. Avoid browning for softer cookies.
4. Cool the Cookies: Let the cookies cool completely on a wire rack before decorating.

For the Royal Icing:

1. Prepare the Icing: Beat the egg whites until frothy. Gradually add the powdered sugar, mixing until smooth. Then mix in the vanilla extract, butter emulsion, and almond emulsion. Add water a little at a time to achieve the desired consistency.
2. Color the Icing: Divide the icing into separate bowls and color with orange, black, and leave some white.
3. Decorate the Cookies: Use piping bags fitted with #1 or #2 tips to outline and flood the cookies with the royal icing. Add candy skulls to coffin-shaped cookies and sprinkles to cauldron-shaped cookies.
4. Dry the Icing: Allow the cookies to dry completely in front of a fan or small heater to keep the icing shiny.

Servings and Timing

This recipe yields approximately 24-30 decorated cookies, depending on the size of the cut-outs. Total preparation time is around 3 hours, including chilling and drying times.

Variations

• Flavor Variations: Add spices like cinnamon or nutmeg to the sugar cookie dough for extra flavor.
• Icing Designs: Experiment with different Halloween-themed designs or use additional colors for more creative patterns.
• Cookie Shapes: Use a variety of cookie cutters to create a mix of Halloween shapes like pumpkins, witches’ hats, or spiders.

Storage/Reheating

• Storage: Store the decorated cookies in an airtight container at room temperature for up to 1 week. If stacking, place parchment paper between layers to prevent sticking.
• Freezing: Freeze undecorated cookies in a single layer on a baking sheet, then transfer to a freezer-safe container. They can be frozen for up to 3 months. Decorate after thawing.
• Reheating: No reheating is necessary; these cookies are best enjoyed at room temperature.

10 FAQs

1. Can I use egg substitute for the royal icing?
   • Yes, you can use meringue powder or pasteurized egg whites as an alternative to raw egg whites.
2. How do I get the royal icing to the right consistency?
   • The icing should be thick enough to hold its shape but thin enough to spread easily. Aim for a consistency similar to toothpaste.
3. What if my icing is too thick?
   • Add water a few drops at a time until you reach the desired consistency.
4. Can I make the cookie dough ahead of time?
   • Yes, you can refrigerate the dough for up to 3 days or freeze it for up to 3 months.
5. How do I prevent the royal icing from drying out?
   • Keep the royal icing covered with a damp cloth or plastic wrap when not in use to prevent it from drying out.
6. Can I use store-bought icing?
   • Store-bought icing can be used, but homemade royal icing will provide a better texture and shine for decorating.
7. How long does it take for the icing to dry completely?
   • The icing typically dries within 6-12 hours, but it’s best to let it dry overnight.
8. Can I use gel food coloring for other types of icing?
   • Yes, gel food coloring works well with royal icing, buttercream, and other types of icing.
9. What should I do if the icing is too runny?
   • Add a bit more powdered sugar to thicken the icing.
10. How can I make the decorations more festive?
    • Use edible glitter, colored sugar, or themed candy decorations to enhance the festive look.

Conclusion

These Halloween Royal Icing Cookies are a delightful way to celebrate the spooky season with a touch of sweetness. Using Camille’s sugar cookie and royal icing recipes, you can create beautifully decorated treats that are perfect for parties or as a festive gift. Enjoy the process of baking and decorating these fun cookies, and watch them become a Halloween hit!

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