Step 1: Mix the Cookie Dough

• Whisk 2 1/2 cups all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon fine salt in a small bowl.

• In a stand mixer with the paddle attachment, beat 1 1/2 sticks butter and 3/4 cup granulated sugar on medium speed until light and fluffy, about 5 minutes.

• Beat in 1 slightly beaten egg and 1 teaspoon vanilla extract.

• On low speed, add the flour mixture and mix until fully incorporated.

• Divide the dough in half, pat into 2 discs, wrap in plastic wrap, and refrigerate until firm, about 1 hour.

Tip: Scrape the bowl to ensure even mixing.

Step 2: Roll and Cut the Cookies

• Let the dough sit at room temperature for a few minutes to soften slightly.

• Roll one disc between 2 sheets of parchment paper to 1/8-inch thick.

• Cut out Halloween shapes (cats, ghosts, pumpkins, candy corn) with cookie cutters and arrange 2 inches apart on parchment-lined baking sheets.

• Repeat with the second disc.

• Reroll scraps, refrigerate for 1 hour, and repeat cutting and chilling.

Tip: Chill dough if it becomes too soft to cut cleanly.

Step 3: Bake the Cookies

• Preheat the oven to 350°F with racks in the top and bottom thirds.

• Bake cookies, rotating and switching baking sheets halfway through, until just golden brown on the bottom, 10-12 minutes.

• Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour.

Tip: Check at 10 minutes to avoid overbaking.

Step 4: Make the Royal Icing

• In a stand mixer with the whisk attachment, beat 4 cups confectioners’ sugar, 1/4 cup meringue powder, and 1/3 cup water on medium-high speed until stiff peaks form, 5-6 minutes.

• Divide icing into bowls and tint with gel food coloring (black, yellow, white, orange, green) as needed for designs.

• For flood icing, remove three-quarters of each color to a small bowl and stir in 1/2 teaspoon water until it flows back in 10 seconds. Add more water (1/4 teaspoon at a time) if needed.

• Transfer flood icing to a piping bag with a number 2 round tip and thick icing to a piping bag with a number 1 round tip.

Tip: Test flood icing consistency with a knife before piping.

Step 5: Decorate the Cookies

• Cats: Pipe a black border with thick black icing. Fill with black flood icing and let harden for 6 hours or overnight. Pipe 2 pointy eyes with thick yellow icing; let harden for 1 hour.

• Ghosts: Pipe a white border with thick white icing. Fill with white flood icing and let harden for 6 hours or overnight. Pipe a black face with thick black icing and add orange and black dots around the border with thick icing; let harden for 1 hour.

• Pumpkins: Pipe an orange border with thick orange icing. Fill with orange flood icing and let harden for 6 hours or overnight. Pipe two orange lines, a green stem, and green vines with thick icing; let harden for 1 hour.

• Candy Corn: Pipe a white triangle border on the top third with thick white icing, an orange trapezoid in the middle, and a yellow trapezoid on the bottom. Fill each with matching flood icing and let harden for 6 hours or overnight.

Tip: Pipe borders first for clean edges.