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Spooky Spider Web Royal Icing Sugar Cookies (Easy Recipe)

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These spooky spider web royal icing sugar cookies look like they came from a fancy bakery, but the technique is surprisingly forgiving. With a soft center and slightly crispy edges, they are the perfect Halloween treat.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour (spooned and leveled)
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 cups powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5–6 tablespoons water
  • ½ teaspoon vanilla extract (optional)
  • Black gel food coloring

Instructions

  1. Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl halfway through.
  2. Add the egg and vanilla: Beat in the egg and vanilla extract on medium speed until fully combined, about 1 minute.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Combine wet and dry: With the mixer on low speed, gradually add the flour mixture to the butter mixture, about ½ cup at a time. Mix just until the flour disappears.
  5. Chill the dough: Divide the dough in half, shape each half into a disk about 1-inch thick, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or up to 3 days).
  6. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll out the dough: On a lightly floured surface, roll one disk of dough to about ¼-inch thickness.
  8. Cut the cookies: Use a round cookie cutter to cut out shapes. Place cookies about 2 inches apart on prepared baking sheets. Gather scraps, gently press together, and re-roll once to cut more cookies.
  9. Chill again: Place cut cookies on baking sheets in the refrigerator for 15-20 minutes before baking.
  10. Bake: Bake for 9-11 minutes, or until edges are just barely golden. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Prepare the royal icing: In a stand mixer fitted with the whisk attachment, combine sifted powdered sugar and meringue powder. Add 5 tablespoons water and vanilla extract, mix on low until combined, then beat on medium for 4-5 minutes until thick, glossy, and holds stiff peaks.
  12. Divide the icing: Transfer about ¾ of the icing to a bowl for white base coat. To the remaining ¼, add black gel food coloring until desired darkness.
  13. Adjust consistency for flooding: For white icing, add water ½ teaspoon at a time until it reaches ’10-second consistency’ (surface smooths out in about 10 seconds when lifted and dripped).
  14. Flood the cookies: Transfer white icing to a squeeze bottle or piping bag. Pipe a border around each cooled cookie, then fill in the center. Use a toothpick to spread evenly and pop air bubbles. Let sit undisturbed for at least 2 hours until completely dry.
  15. Pipe the web base: Once white icing is dry, use black icing in a piping bag with a #2 tip to pipe a small dot in the center of each cookie. Then pipe 4-6 straight lines radiating outward from the center to the edges.
  16. Create the web pattern: Starting from the center, pipe curved lines connecting each spoke to the next, working outward. Pipe 3-4 curved connecting lines for a full web effect.
  17. Drag the web (optional): Immediately after piping curved lines, use a toothpick to gently drag through black icing from center outward through each curved section. Wipe toothpick clean between each drag.
  18. Let the icing set: Allow decorated cookies to dry completely, about 4-6 hours or overnight.

Notes

Get the icing consistency right: black icing should hold its shape but flow easily. Don’t rush drying time; base must be fully set before piping webs. Practice on wax paper first. Keep work surface level while icing dries. Use a toothpick for precision dragging. Chill dough thoroughly for best results.

Nutrition

Keywords: spider web cookies, royal icing sugar cookies, Halloween cookies, easy Halloween dessert, decorated sugar cookies

Find it online: https://evabake.com/spooky-spider-web-royal-icing-sugar-cookies-easy-recipe/