Best Pumpkin Sugar Cookies with Royal Icing
Baking cookies for any reason at all works for me. Especially for Halloween. Additionally, these are the BEST pumpkin sugar cookies with royal icing ever. It takes a little practice but I know you can do it! I am going to share the recipe with you AND a few tips for using royal icing to decorate.
To get started, it helps to have great cookies. You can grab the recipe for sugar cookies that I use HERE. Furthermore, I used this recipe to make ALL of these cookies.
The real trick is in the icing.
Royal Icing Recipe
- 5 T Meringue Powder
- 1/2-3/4 C Water
- 2 lbs Powdered Sugar
- 1 t Cream of Tartar
- 2 r Clear Vanilla
- 1 T Karo Syrup
Add all the ingredients to a standing mixer in the order they are listed, then use the beater attachment and mix at low speed until the ingredients are combined. Beat for a 2-3 more minutes on medium to high speed.
- Do not overbeat. The icing should not look like marshmallow fluff.
- Use immediately or place in airtight containers.
- The icing can be refrigerated for 2-3 weeks.
- Use at room temperature.
For the eyes on these pumpkins, I like to use candy. There are lots of candy eyes out there now and can even be found in most grocery stores in the baking aisle. There are lots of sizes so you can get a great variety. Here is a link to a good mix.
Also, be sure to check out all of these awesome projects being shared in Creative Crafts Halloween Edition.