Minutes Prep time: 120
Minutes Total time: 240
Servings: 20
Difficulty: Advanced
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened (1 cup = 2 sticks)
1-1/2 cups granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
PAM® Original No-Stick Cooking Spray
1/2 cup pasteurized liquid egg whites
1 teaspoon vanilla
4 cups confectioners' sugar
food coloring and sprinkles, as desired
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 20 mg | 2% |
| Carbohydrate | 52 g | 17% |
| Cholesterol | 40 mg | 13% |
| Total Fat | 9 g | 14% |
| Iron | 1 mg | 5% |
| Calories | 300 kcal | 15% |
| Sodium | 160 mg | 7% |
| Protein | 3 g | 6% |
| Saturated Fat | 6 g | 28% |
| Sugars | 37 g | 4% |
| Vitamin C | 0 |
Stir together flour, baking powder and salt in medium bowl; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla and almond extracts; mix well. Gradually add flour mixture, beating on low speed after each addition until well blended.
Divide sugar cookie dough into 3 portions; wrap each tightly in plastic wrap. Refrigerate dough 2 hours or until thoroughly chilled and firm enough to handle.
Preheat oven to 375°F. Spray baking sheets with cooking spray. Roll out 1 portion of dough to 1/4-inch thickness on floured surface with floured rolling pin. Cut out sugar cookies with Halloween-shaped cutters. Transfer with metal spatula to baking sheet, placing 1 inch apart. Repeat with remaining dough portions, spraying cutter with additional cooking spray as needed.
Bake sugar cookies in batches 7 to 10 minutes or until edges of cookies are browned lightly. Cool on baking sheet 1 minute before removing cookies and placing on wire racks to cool completely.
ROYAL ICING: Beat egg whites and vanilla in a large bowl with an electric mixer on low speed until frothy. Gradually pour in confectioners' sugar and continue beating on low until glossy. Beat on high speed until stiff, 4 to 6 minutes. Color royal icing with food coloring, if desired.
Decorate Halloween sugar cookies with royal icing and sprinkles. Let stand until icing is hardened. Store in an airtight container in the refrigerator or freezer.
If your icing is too thick, adjust the consistency with a little bit of milk or water. Keep icing covered with a damp paper towel to prevent it from drying out.
Halloween Sugar Cookies with Royal Icing
