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Perfect Pastel Halloween Ghost Sugar Cookies

pastel halloween ghost sugar cookies - featured image
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Delicate pastel-colored Halloween ghost sugar cookies with a tender crumb and smooth royal icing, perfect for festive fun and gentle celebrations.

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 ½ cups (300 grams) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 4 cups (480 grams) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 7–8 tablespoons warm water
  • Food coloring gels in pastel shades (pale pink, baby blue, lavender, soft mint)
  • ½ teaspoon vanilla or almond extract for icing flavor

Instructions

  1. Mix dry ingredients: whisk together flour, baking powder, and salt in a medium bowl. Set aside.
  2. Cream butter and sugar: beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Add eggs and extracts: add egg, vanilla extract, and optional almond extract; beat until combined.
  4. Incorporate dry ingredients: gradually add flour mixture to wet ingredients on low speed; mix just until combined.
  5. Chill the dough: divide dough into two discs, wrap in plastic wrap, refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper or silicone mats.
  7. Roll and cut: lightly flour surface and rolling pin; roll dough to ¼ inch thickness; cut ghost shapes and place on baking sheets about 1 inch apart.
  8. Bake cookies for 8-10 minutes until edges start to turn golden but centers remain pale; cool on sheets 5 minutes then transfer to wire racks.
  9. Prepare royal icing: mix powdered sugar, meringue powder, and warm water until stiff peaks form but icing is spreadable; divide and tint with pastel gel colors.
  10. Decorate: outline cookies with piping bags or squeeze bottles; let outlines dry 10 minutes; flood inside with thinner icing; pop air bubbles with toothpick; add ghost faces with black icing or edible markers; let dry completely.

Notes

Chill dough well to prevent spreading and maintain shape. Use gel food coloring for vibrant pastel colors without thinning icing. Let decorated cookies dry overnight at room temperature for best texture. Avoid refrigerating decorated cookies to prevent dulling the icing finish. If royal icing thickens, add a few drops of water and stir gently.

Nutrition

Keywords: Halloween cookies, sugar cookies, pastel cookies, ghost cookies, royal icing, festive baking, easy sugar cookies

Find it online: https://fizzlefork.com/perfect-pastel-halloween-ghost-sugar-cookies-easy-step-by-step-recipe-for-festive-fun/