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Perfect Pastel Halloween Bunny Sugar Cookies Easy Royal Icing Recipe

pastel halloween bunny sugar cookies - featured image
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These pastel Halloween bunny sugar cookies feature a tender sugar cookie base topped with smooth, glossy royal icing in soft pastel hues, creating a playful yet sophisticated treat perfect for Halloween and fall gatherings.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 2 tablespoons whole milk
  • 3 cups (360g) powdered sugar, sifted
  • 2 large egg whites or 4 tablespoons meringue powder + 6 tablespoons water
  • 1 teaspoon lemon juice
  • Gel food coloring in pastel shades: soft pink, lavender, mint green, pale orange
  • Optional: 1 teaspoon vanilla or almond extract for flavor boost

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. Cream Butter and Sugar: Beat softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  3. Add Egg and Flavor: Beat in egg and vanilla extract until combined, scraping down sides as needed.
  4. Combine Wet and Dry: Reduce speed to low and gradually add flour mixture alternating with milk, starting and ending with flour. Mix just until incorporated.
  5. Chill the Dough: Flatten dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
  6. Preheat Oven: Heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll and Cut: Roll chilled dough to about ¼ inch thickness. Cut bunny shapes and transfer to baking sheets, leaving 1 inch between cookies.
  8. Bake: Bake for 8-10 minutes until edges start to turn golden but cookies remain soft.
  9. Cool Completely: Cool on baking sheets for 5 minutes, then transfer to wire racks to cool fully.
  10. Prepare Royal Icing: Beat powdered sugar with egg whites (or meringue powder and water) and lemon juice until stiff peaks form (5-7 minutes). Divide and tint with gel colors.
  11. Decorate: Thin some icing for flooding and keep some thick for outlines. Pipe outlines first, then flood inside. Use toothpicks to smooth edges and pop bubbles.
  12. Dry: Let iced cookies dry at room temperature for several hours or overnight until icing sets to a matte finish.

Notes

Chill dough overnight for easier rolling and better shape retention. Use gel food coloring to avoid thinning icing. Beat royal icing to stiff peaks for best piping results. Let icing dry undisturbed for a smooth matte finish. Meringue powder is a safer alternative to raw egg whites.

Nutrition

Keywords: Halloween cookies, sugar cookies, royal icing, pastel cookies, bunny cookies, Halloween baking, sugar cookie recipe, easy royal icing

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