I have never quite got the hang of decorating sugar cookies. I think that I am really just too impatient for the detail-oriented work and the amount of time it takes (including drying time!) to complete. But, this Halloween I really wanted to make good use of my Halloween cookie cutters and give sugar cookies another try. I think they are a great way to celebrate holidays and they are also my guy's favorite cookie-so many reasons to try again!
I decided to add pumpkin pie spice to my favorite sugar cookie recipe to make them even more Halloweeny. It was a perfect flavor and I think that the decorations even came out well. Now I can't wait until the next holiday themed sugar cookies!!
2 sticks unsalted butter, at room temperature
1 cup confectioners' sugar
1 large egg
1 tsp. vanilla extract
2 ½ tsp pumpkin pie spice
1 vanilla bean, split lengthwise
2½ cups all-purpose flour
1 tsp. salt
2 tbsp. meringue powder
5 tbsp. water
In a large mixing bowl, cream together the butter and confectioners' sugar on medium-high speed until smooth, 1-2 minutes. Beat in the egg, vanilla extract, and the seeds scraped from the vanilla bean. Mix in the flour, spices, and salt on low speed until just incorporated. Form the dough into a ball and wrap with plastic wrap. Refrigerate until chilled and firm, at least 1-2 hours.
Preheat the oven to 375˚ F and line baking sheets with parchment paper. Roll the dough out on a well floured surface to about ¼-inch thickness. Cut with cookie cutters as desired and transfer to the prepared baking sheets. Bake 8-10 minutes, rotating the sheets halfway through baking, until fully cooked but not at all browned. Allow to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Cookie recipe adapted from Annie's Eats. Icing recipe from Annie's Eats who has a wonderful royal icing tutorial.