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This spooky Halloween cookie recipe for pumpkin spice snap cookies is full of delicious fall flavor and the perfect sweet treat! No-spread cookies, Halloween cookie cutters, Royal Icing recipe, how to use Royal Icing. minimalist Halloween decor, modern Halloween decor

Pumpkin Spice Halloween Snap Cookies with Fail-Proof Royal Icing

This spooky Halloween cookie recipe for pumpkin spice snap cookies is full of delicious fall flavor and the perfect sweet treat!
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 24 cookies
Calories 161 kcal

Equipment

  • Parchment Paper
  • Sheet Pans (preferably ones that can fit in your freezer)
  • Cookie cutters/Stamps
  • Icing bags and tips
  • Stand Mixer
  • plastic Wrap

Ingredients
  

Pumpkin Spiced Snap Cookies

  • 1 cup Sugar
  • 1 cup Butter Softened
  • 1 Egg Room Temperature
  • 1 tsp Baking Powder
  • 3 cups All Purpose Flour
  • 1 tsp Salt
  • 1 tbsp Cinnamon
  • 1/2 tsp Ginger
  • 1/4 tsp Cloves
  • 1/4 tsp allspice
  • 1/2 tsp Nutmeg
  • 1 tsp Vanilla extract

Royal Icing

  • 3 cups Powdered sugar Sifted
  • 3 tbsp Meringue Powder
  • 1/2 Cup Water Plus, a tbsp or two more to achieve desired consistency as needed

Instructions
 

Pumpkin Spice Halloween Snap Cookies

  • In the bowl of a stand mixer, use paddle attachment to beat together butter and sugar. Start slow until mixed, then beat on high until the butter is light and pale, about 7 minutes.
  • Once the butter is light and fluffy, scrape down the sides of the bowl and add the room temperature egg. Beat until combined. Once egg is mixed in, add vanilla and mix until just incorporated.
  • In a large bowl, whisk together dry ingredients, then sift to remove any clumps. It's essential to both whisk and sift. Neither action replaces the other.
  • Working with 1/2 cup at a time, add the dry ingredients to the butter mixture. Mix until just combined. The desired dough texture is a bit crumbly.
  • Dump the dough out onto a lightly floured surface and shape into a disk. Wrap in plastic wrap and allow to rest in the refrigerator for about 20 minutes.
  • Preheat the oven to 350 degrees.
  • After the dough has chilled, roll out onto a lightly floured surface to about 1/2 to 1/4 inch thick. Cut out desired shapes and place each on a parchment-lined baking sheet. Place the sheet in the freezer until firm.
  • Once chilled, remove the cookies from the freezer and bake for 8-10 minutes, or until the cookies are firm and just getting dark on the edges. Cool completely before decorating.

Fail-Proof Royal Icing

  • Whisk and sift together the dry ingredients and place in a clean bowl of stand mixer. Add the water and whisk until the icing forms.
  • If the icing is too thick, add water 1 tsp at a time; if it appears to be too thin, continue to whisk until the desired consistency is reached.
  • Prepare an icing bag with the desired tip size and fill it to frost.
  • Frost cookies, starting with a thin outline, then filling accordingly.

Nutrition

Calories: 161kcalCarbohydrates: 36gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 185mgPotassium: 24mgFiber: 1gSugar: 8gVitamin A: 247IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Keyword cookies, Halloween
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