Sugar Cookies with Royal Icing Recipe

Introduction

These classic sugar cookies with royal icing are perfect for any occasion, from holidays to everyday treats. Soft, buttery cookies topped with smooth, sweet icing make them as fun to decorate as they are to eat.

Ingredients

• 1 ⅓ cups butter (softened)
• 2 cups white sugar (granulated)
• 2 eggs
• 2 teaspoons vanilla extract
• 3 ½ cups all purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons meringue powder
• 3 cups powdered sugar
• 5-6 tablespoons water

Instructions

1. Step 1: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Stir in the eggs and vanilla extract until just combined.
2. Step 2: In another bowl, whisk together the all purpose flour, salt, and baking powder. Gradually stir the dry ingredients into the wet mixture until a dough forms.
3. Step 3: On a floured surface, roll the dough out to about 1/4-inch thickness or a little less. Use cookie cutters to cut out shapes, then place them on a baking sheet lined with parchment paper or a baking mat.
4. Step 4: Bake the cookies at 350°F for 6-8 minutes. The centers might look slightly undercooked, but the edges should just begin to brown. Remove cookies to a cooling rack where they will firm up as they cool.
5. Step 5: To prepare the royal icing, whisk together the meringue powder, powdered sugar, and 5 tablespoons of water. Add an additional tablespoon or two if needed so the icing flows in thick ribbons but isn’t runny. Use a piping bag or a ziplock bag with a corner snipped off to decorate the cooled cookies.
6. Step 6: Allow the decorated cookies to set overnight for the best texture. The icing will harden as it dries, making these cookies ideal for transporting or gifting.

Tips & Variations

• For extra flavor, add a teaspoon of almond extract along with the vanilla.
• Use gel food coloring to tint the royal icing for festive decorations without altering consistency.
• If you don’t have meringue powder, you can substitute with 2 large egg whites, but be sure to use pasteurized eggs for safety.
• Chill the dough for 30 minutes before rolling to make it easier to handle and cut precise shapes.

Storage

Store baked and decorated cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, freeze uniced cookies for up to 3 months and decorate after thawing. To soften stored cookies, reheat briefly in a low oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter substitutes in this recipe?

Yes, you can use margarine or vegan butter alternatives, but the texture and flavor might vary slightly. Butter gives the best classic taste and texture for sugar cookies.

How do I keep royal icing from cracking?

Avoid adding too much water which can make the icing fragile as it dries. Also, allow the icing to dry slowly at room temperature and avoid refrigerating, which can cause condensation and cracking.

Sugar Cookies with Royal Icing Recipe

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4.9 from 127 reviews

Classic sugar cookies with a soft, buttery texture decorated with smooth royal icing. Perfect for holidays and special occasions, these cookies are simple to make and fun to decorate using your favorite shapes and vibrant icing colors.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 28 minutes plus overnight setting time
• Yield: Approximately 24 medium-sized cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 ⅓ cups butter (softened)
• 2 cups white sugar (granulated)
• 2 eggs
• 2 teaspoons vanilla extract
• 3 ½ cups all purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder

Royal Icing

• 2 tablespoons meringue powder
• 3 cups powdered sugar
• 5–6 tablespoons water

Instructions

1. Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until light and fluffy. Stir in the eggs and vanilla extract until just combined.
2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to ensure even distribution before adding to the wet ingredients.
3. Form the Dough: Gradually stir the dry ingredients into the wet mixture until a dough forms. It should be soft but pliable and not crumbly.
4. Roll and Cut Shapes: Lightly flour a clean surface and roll out the dough to about 1/4-inch thickness. Use cookie cutters to cut out your preferred shapes. Arrange the shapes on a parchment-lined baking sheet.
5. Bake Cookies: Bake the cookies in a preheated oven at 350°F (175°C) for 6-8 minutes. The centers may still look slightly undercooked but the edges should start to turn golden. Remove from oven and transfer to a cooling rack; the cookies will firm up as they cool.
6. Prepare Royal Icing: Whisk together the meringue powder, powdered sugar, and 5 tablespoons of water in a bowl. Add additional water as needed to achieve a thick ribbon-like consistency – flowy but not runny.
7. Decorate Cookies: Use a piping bag or a resealable plastic bag with a corner snipped off to pipe the royal icing onto the fully cooled cookies. Create any designs or patterns desired.
8. Set the Icing: For best results, allow the decorated cookies to set overnight so the icing hardens completely, making them easier to transport and handle.

Notes

• Ensure butter is softened to room temperature for easy creaming.
• Do not over-bake; cookies will firm up as they cool.
• The royal icing consistency is key: too thin and it will run, too thick and it won’t pipe smoothly.
• Use parchment paper or silicone baking mats to prevent sticking.
• Store cookies in an airtight container once icing is fully set.
• Color the icing with food coloring if desired for festive decorations.

Keywords: Sugar cookies, royal icing, holiday cookies, cut-out cookies, cookie decorating