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Perfect Pastel Halloween Sugar Cookies Recipe with Lavender Royal Icing

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Delight in these buttery sugar cookies decorated with a delicate lavender royal icing, perfect for a subtle and sophisticated Halloween treat with pastel colors.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons whole milk (or almond milk for dairy-free option)
  • 3 large egg whites (or ¾ cup pasteurized egg whites for safety)
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon cream of tartar
  • 1 teaspoon culinary lavender extract
  • Food coloring: pastel shades (soft purples, pinks, and greens)

Instructions

  1. Mix Dry Ingredients (10 minutes): In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
  2. Cream Butter and Sugar (8 minutes): Using a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until light, fluffy, and pale in color—about 5-7 minutes.
  3. Add Egg and Vanilla (3 minutes): Beat in the egg and vanilla extract until fully combined. Scrape down the bowl edges to keep everything even.
  4. Combine Wet and Dry (5 minutes): Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Mix on low speed just until incorporated.
  5. Chill the Dough (at least 1 hour): Wrap the dough in plastic wrap and refrigerate for a minimum of 1 hour, or overnight.
  6. Preheat Oven and Prepare Baking Sheets (10 minutes): Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll and Cut Dough (15 minutes): Lightly flour your surface and rolling pin. Roll out dough to about ¼ inch (6mm) thickness. Use Halloween-themed cookie cutters to cut shapes. Transfer cookies to baking sheets, spacing 1 inch (2.5cm) apart.
  8. Bake (8-10 minutes): Bake until edges are just beginning to turn golden, about 8-10 minutes. Remove from oven and cool on sheets for 5 minutes before transferring to wire racks.
  9. Prepare Royal Icing (15 minutes): Beat egg whites and cream of tartar on medium-high speed until frothy. Gradually add powdered sugar, continuing to beat until stiff, glossy peaks form (about 7-10 minutes). Stir in lavender extract gently. Divide icing into bowls and tint with pastel colors.
  10. Decorate Cookies (30+ minutes): Fill piping bags with different colors. Outline each cookie shape with icing, then flood the center by thinning icing with a few drops of water if needed. Use a toothpick or small brush to smooth icing and add details if desired. Let dry completely—overnight is best.

Notes

Use room temperature eggs and properly softened (not melted) butter for best results. Culinary-grade lavender extract is recommended to avoid bitterness. Chill dough at least 1 hour for clean shapes. If icing is too stiff, add a drop of water. Let icing dry overnight for firm results. Baking sheets cool best on wire racks to prevent sogginess. For gluten-free, use a 1:1 gluten-free baking flour blend. Pasteurized egg whites or meringue powder recommended for safety in royal icing.

Nutrition

Keywords: Halloween sugar cookies, pastel cookies, lavender royal icing, sugar cookie recipe, Halloween treats, floral cookies, easy sugar cookies

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