Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (5 ml)
  • 1/2 teaspoon almond extract (2.5 ml)
  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon baking powder (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder (45ml)
  • 6-8 tablespoons warm water (90-120ml)
  • Gel food coloring (various Halloween colors: orange, black, purple, green)
  • Sprinkles (Halloween-themed)
  • Edible glitter
  • Candy eyes

Instructions:

  1. Cream together softened butter and sugar until light and fluffy. Beat in egg and extracts.
  2. Whisk together flour, baking powder, and salt in a separate bowl.
  3. Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
  4. Divide dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour (or up to 2 days).
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  6. On a lightly floured surface, roll out dough to about 1/4 inch thickness. Cut out shapes using cookie cutters.
  7. Place cookies on prepared baking sheets, leaving some space between them. Bake for 8-12 minutes, or until edges are lightly golden.
  8. Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  9. In a stand mixer, beat powdered sugar and meringue powder until combined. Gradually add warm water until desired consistency is reached (should be smooth and pipeable).
  10. Divide icing into separate bowls and tint with gel food coloring to create Halloween colors.
  11. Transfer icing to piping bags or squeeze bottles. Decorate cookies as desired. Add sprinkles and edible glitter while icing is still wet.
  12. Allow icing to dry completely before serving or storing (several hours or overnight).