Get into the spooky spirit with these festive Halloween Sugar Cookies! This easy-to-follow recipe yields soft, chewy cookies that are perfect for decorating with all your favorite Halloween-themed sprinkles, candies, and icing. Whether you're hosting a Halloween party or simply looking for a fun family activity, this recipe is sure to be a hit. Let's get baking!

INGREDIENTS

2 c. butter (room temp)

2 c. sugar

2 large eggs

1 tsp. salt

2 tsp. vanilla

1/4 tsp. almond emulsion or 1/2 tsp. almond extract

5 3/4 c. all purpose flour

INSTRUCTIONS

With an electric mixer, cream butter and sugar for 7 minutes on medium speed with the paddle attachment. Beat in eggs until just combined. Add salt, vanilla and almond emulsion mixing for about 10 seconds on low. Add flour and mix until dough is pulling clean from the sides of the bowl. In humid weather add up to 1/4 c. more flour if needed. Wrap dough in plastic wrap and refrigerate for at least 30 minutes. 

Remove dough from the fridge and preheat oven to 325 degrees. To roll out, put dough on top of parchment paper in between two 1/4" wooden dowels. Then roll out the dough and cut desired shapes. Put shapes onto a greased cookie sheet and put in freezer for 10 minutes before baking to prevent spreading. Bake for 10-13 minutes. Let cookies cool on a cooling rack and decorate. 

INGREDIENTS

2 lbs (one bag) confectioner's sugar (907 grams)

5 Tbsp meringue powder (53 grams)

2-3 tsp. oil free extract or emulsion

1/2 - 3/4 c. warm water

INSTRUCTIONS

Begin by stirring the flavoring into half the water. Using a paddle attachment, gently mix the sugar and meringue powder (it's not necessary to sift the sugar beforehand but you can if you would like). With the mixer on it's lowest setting slowly add the water/flavoring mix to the dry ingredients. As the water is added, the icing will become thick and lumpy. Continue to add the remaining water (this may or may not be the remaining amount) until the mixture reaches a thick, honey like consistency. At this point, turn the mixer to medium speed and whip 2-4 minutes until the icing is thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing is tough enough to form a soft peak. 

Notes: Don't be afraid to experiment by adding corn syrup, glycerin or cream of tartar to the mixture. Use a fan for a smooth, shiny finish. Royal icing can be affected by many variables. With a little time and patience you will find your perfect match.