Senior year in high school I was voted “Most Likely To Have Her Own HGTV Christmas Decorating Show.” Now replace the word “Christmas” with “Holiday,” and it would more aptly describe my infatuation with all things festive.

We’re about to hit the midway point in October, so Halloween is right around the corner. It’s also what I like to think of as the kick-off to the holiday season. So I stopped by Michael’s Cookie Jar for a quick lesson from Michael Savino on how to ice Halloween cookies. With these new decorating skills, I’ll surpass my classmates’ predictions in no time.

Photo by Cooper Brown Studio

SIMPLE ICING (for icing the whole cookie, courtesy of Michael’s Cookie Jar)

1/2 cup whole milk (not 2% or skim)
2 Tbsp. corn syrup
6 3/4 cups powdered sugar, sifted

METHOD Blend all ingredients in a mixer fitted with a paddle attachment on medium speed. Adjust consistency to desired thickness by adding more milk or sugar.

ROYAL ICING (for piping decorations, courtesy of Michael’s Cookie Jar)

3 egg whites
1/4 tsp. cream of tartar
4 1/2 cups powdered sugar, sifted

METHOD Place all ingredients in a mixer fitted with a whip attachment. Mix on medium speed until it comes together, then scrape the bowl. Continue mixing on medium-high speed until the icing is thoroughly blended.

The consistency of royal icing depends on how you’re using it. You want a “yogurt-like” consistency if you plan to ice the whole cookie. This consistency should be thin enough to spread easily but not so thin that it just runs off the cookie.

To pipe royal icing (such as for these Halloween cookies), the consistency needs to be thicker so that you can pipe it using a pastry bag and the icing holds its shape. Getting the right consistency just takes practice. To make the icing thicker, add more confectioner’s sugar; to make the icing thinner, add a few drops of water.

Michael’s Cookie Jar, 5330 Weslayan, 713-771-8603, michaelscookiejar.com