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Best Halloween Sugar Cookies with Royal Icing Bats

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These spooky sugar cookies hold their shape perfectly and are topped with glossy black royal icing bats. A foolproof recipe that makes you look like a pro, even if you’re a beginner.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract (optional but recommended)
  • 2 and 1/2 cups (312g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons meringue powder
  • 4 cups (480g) powdered sugar, sifted if lumpy
  • 6–8 tablespoons warm water
  • 1–2 teaspoons black gel food coloring
  • Silver or white luster dust (optional, for finishing)

Instructions

  1. Cream the softened butter and granulated sugar together in a mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape the bowl once.
  2. Add the egg, vanilla extract, and almond extract. Beat until combined, about 1 minute.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low, gradually add the dry ingredients to the wet. Mix until just combined—stop when you no longer see dry flour.
  4. Divide the dough in half. Flatten each half into a disc about 1-inch thick. Wrap tightly in plastic wrap. Refrigerate for at least 2 hours, or overnight.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Lightly flour your work surface and rolling pin. Roll one disc of dough to 1/4-inch thickness. Cut out bat shapes. Re-roll scraps once. Place cutouts 2 inches apart on prepared sheets. Chill the cut cookies on the sheet for 10 minutes before baking.
  7. Bake for 8-10 minutes. The edges should be just barely golden. Rotate the pan halfway through. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the royal icing: In a clean mixer bowl, combine meringue powder and powdered sugar. Add 6 tablespoons warm water. Beat on low until combined, then increase to medium-high and beat for 5-7 minutes. The icing should be glossy and thick enough to hold a ribbon trail. Add more water a teaspoon at a time if too stiff. Aim for a ’15-second consistency.’ Add black gel coloring and beat until uniform. Let the icing rest for 30 minutes—the color darkens as it sits.
  9. Transfer icing to a piping bag fitted with a #2 tip. Outline each bat cookie first—trace the edge of the wings, body, and ears. Let the outline dry for 5-10 minutes. Then flood the inside by piping zigzags across the surface. Use a toothpick to guide icing into corners and pop air bubbles. Let flooded cookies dry uncovered for 4-6 hours, or overnight.
  10. Optional: Once the black icing is dry, mix a small batch of white royal icing (same recipe, skip the coloring). Use a #1 tip to pipe tiny eyes and fangs on each bat. If using luster dust, mix a pinch with a drop of vanilla extract and paint it onto the wings with a small brush.

Notes

Temperature is everything. Keep dough and cut cookies chilled to prevent spreading. The almond extract adds a subtle depth that enhances the vanilla. Royal icing consistency is key—use the 15-second test. Work in an assembly line: outline all cookies, then flood them all, then add details. Let the cookies speak for themselves; simple bat silhouettes with tiny white eyes are spooky and elegant.

Nutrition

Keywords: Halloween sugar cookies, royal icing bats, no spread sugar cookies, bat cookies, Halloween baking, cutout cookies, royal icing recipe

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