Homemade Halloween sugar cookies topped with royal icing and perfectly decorated with Halloween sprinkles!
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for 1-2 minutes. Alternatively, use a large mixing bowl and a handheld mixer. Add the sugar and beat on medium-high speed once again until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and mix briefly once again.
Add the egg and mix on medium speed until well-incorporated. Add the half and half, along with both the vanilla and almond extract and mix once more.
Have ready a piping bag fitted with a round tip.
If coloring the icing, add the food coloring now.
Decorate with sprinkles and decals while the icing is still wet. Set aside and allow to set for at least 4 hours, but preferably overnight.
The Anthony Kitchen