Description
Delight your guests this Halloween with these festive Halloween Party Cookies featuring spooky ghosts, pumpkins, and bats decorated with vibrant royal icing colors. Perfectly baked roll-out cookie dough cut into themed shapes and meticulously iced to create an eye-catching treat for any Halloween celebration.
Ingredients
Cookie Dough
- Roll-Out Cookie Dough, quantity as needed to cut cookies
Royal Icing
- Meringue Powder, 4 oz (Egg White Substitute)
- Royal Icing prepared using meringue powder following package directions
Food Coloring
- Lemon Yellow Icing Color, 1 oz
- Lemon Yellow Gel Food Coloring, 1 oz
- Leaf Green Icing Color, 1 oz
- Leaf Green Gel Food Coloring, 1 oz
- Black Icing Color, 1 oz
- Black Gel Food Coloring, 1 oz
- Orange Icing Color, 1 oz
- Orange Gel Food Coloring, 1 oz
Instructions
- Prepare Cookies: One day in advance, prepare the roll-out cookie dough and cut into Halloween shapes: one small pumpkin and large ghost; two small bats; and one large pumpkin. Bake the cookies and allow them to cool completely before decorating.
- Make Royal Icing: Prepare royal icing according to the meringue powder package directions. Divide the icing into portions and tint with gel food colors: combine Leaf Green and Lemon Yellow for a special green shade. Reserve 1/4 cup each of black and green icing, 1 cup orange icing, and keep remaining icing white for later use.
- Outline and Flood Cookies: Using piping tip 2 and full-strength icings, carefully outline each cookie based on desired design colors. Thin the white icing and flood to fill the ghost shape; thin the orange icing to flood both small and large pumpkin shapes; thin the black icing to flood the bats and the large pumpkin mouth; thin the green icing to flood the pumpkin stems. Allow the iced cookies to dry for 8 hours or overnight.
- Decorate Details: Once dry, use tip 2 and full-strength icings to add detailed decorations: black facial features on the ghost and small pumpkin; green icing to add bat eyes and pumpkin stems. Let the details set completely before serving or packaging.
Notes
- Allowing the royal icing to dry overnight ensures the colors do not blend and the decorations remain crisp.
- Use gel food coloring to avoid thinning the royal icing consistency.
- Store decorated cookies in an airtight container to maintain freshness.
- Tip 2 piping tip is ideal for precise outlining and detail work.
- These cookies are best consumed within 3-4 days for optimal freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 0 mg
