Ingredients:

  • 1 cup (227g) unsalted butter, softened but cool
  • 0.75 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 3 cups (375g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 0.5 tsp salt
  • 4 cups (500g) confectioners' sugar, sifted
  • 3 tbsp meringue powder
  • 5 tbsp warm water
  • 1 tsp gel food coloring (Black, Orange, Purple)

Instructions:

  1. In a large bowl, cream the cool butter and granulated sugar for only 60-90 seconds until a paste-like consistency is reached. Avoid over-whipping to prevent excess air aeration.
  2. Beat in the egg and vanilla extract until just incorporated into the butter mixture.
  3. Sift the all-purpose flour, cornstarch, and salt directly into the wet ingredients. Mix on low speed until the dough clumping together.
  4. Divide the dough into two disks, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
  5. Preheat oven to 350°F (175°C). Roll out chilled dough to 1/4 inch thickness on parchment paper and cut into Halloween shapes.
  6. Bake for 10 minutes or until edges are set but not browned. Allow cookies to cool completely on a wire rack.
  7. Prepare royal icing by whisking confectioners' sugar, meringue powder, and warm water until stiff peaks form. Adjust water for consistency.
  8. Divide icing and tint with gel food coloring. Pipe borders and flood centers; allow to dry for 4-6 hours until a hard matte finish is achieved.