These Royal Icing Sugar Cookies are soft, buttery, and perfectly sweet without being overpowering. I love how the dough rolls out smoothly and holds its shape after baking, making it ideal for intricate cookie cutters. The real magic comes with the royal icing — it dries to a beautiful, glossy finish and creates a flawless canvas for decorating. Whether I’m making lemon slice cookies or festive holiday designs, this recipe gives me the results I want every single time.

Why You’ll Love This Recipe

I love that this cookie dough is incredibly forgiving — I can re-roll it multiple times without it drying out or getting tough. The use of confectioner’s sugar in the dough gives the cookies a soft, almost shortbread-like texture, while still allowing them to hold their shape beautifully during baking. The royal icing is easy to work with, and I can control its consistency depending on whether I’m outlining, flooding, or adding details. It’s perfect for both beginners and experienced decorators.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Sugar Cookies

• 1 cup (226 g) unsalted butter, at room temperature

• 1 ½ cups (180 g) confectioner’s sugar

• 1 large egg, at room temperature

• 3 teaspoons vanilla extract

• 2 ¾ cups + 2 tablespoons (360 g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

For The Royal Icing

• 3 cups (360 g) confectioner’s sugar

• 2 ½ tablespoons meringue powder

• 3 to 5 tablespoons water (adjust as needed for desired consistency)

Directions

1. I start by creaming the butter and confectioner’s sugar in a stand mixer fitted with the paddle attachment. I mix on low speed until the mixture is smooth and combined, scraping down the bowl as needed.

2. I add the egg and vanilla extract and continue mixing for about 2 minutes until the mixture becomes light and fluffy. Again, I make sure to scrape the sides and bottom of the bowl.

3. In a separate bowl, I whisk together the flour, baking powder, and salt. Then I gradually add the dry ingredients to the butter mixture while mixing on low speed.

4. As soon as the dough pulls away from the sides of the bowl and comes together, I know it’s ready — this usually takes about 1 ½ minutes.

5. I place the dough between two pieces of parchment paper and roll it out to about ¼ inch thick. This thickness keeps the center soft and tender while the bottom bakes to a light golden brown.

6. I transfer the rolled dough (still between the parchment) onto a cookie sheet and place it in the refrigerator for at least 1 hour to chill and firm up.

7. Once chilled, I use cookie cutters to cut out my shapes. I gather the leftover dough, re-roll it, and repeat until I’ve used it all.

8. I place the cut-out cookies on a parchment-lined baking sheet, spaced about 2 inches apart. Then I chill them again for 15 minutes before baking — this helps prevent them from spreading.

9. I bake the cookies in a preheated oven at 400°F (204°C) for 8 to 9 minutes. The baking time may vary depending on the size of the cookie cutter, so I keep an eye on the bottoms — I want them just golden brown.

10. After baking, I let the cookies sit on the sheet for a couple of minutes before transferring them to a wire rack to cool completely.

Making The Royal Icing

11. I combine the confectioner’s sugar and meringue powder in the bowl of a stand mixer and mix on low speed.

12. I add water one tablespoon at a time and continue mixing until the icing is smooth. I stop and scrape the bowl often to ensure everything is incorporated evenly.

13. I judge the consistency by lifting the paddle from the icing. For outlining, the icing should form smooth ribbons that slowly disappear back into the bowl.

14. For flood consistency, I add a drop or two of extra water until the icing becomes slightly thinner and flows more easily.

15. While working, I keep the icing covered with a damp towel to prevent it from drying out. If the top does crust over, I place a very damp rag on the bowl and let it sit for 30 minutes to restore moisture.

16. I color the icing using gel food coloring, then separate it into piping bags — thicker icing for outlines, thinner icing for flooding.

17. When decorating, I first pipe an outline around the cookie, let it set for a few minutes, and then flood the center. I allow the cookies to dry for at least an hour or overnight before adding additional details.

Servings And Timing

Servings: Makes 18 to 20 medium-sized cookies
Prep Time: 1 hour 30 minutes (includes chilling time)
Cook Time: 8 to 9 minutes per batch
Total Time: About 2 hours

Variations

• I sometimes swap the vanilla extract for almond extract for a more complex flavor.

• For a citrus twist, I like to add lemon or orange zest directly into the dough.

• I adjust the icing colors based on the season — pastels for spring, deep reds and greens for Christmas, or bright colors for summer parties.

• Vegan meringue powder works well if I’m making these for someone with egg allergies.

Storage/Reheating

I store decorated cookies in an airtight container at room temperature for up to 1 week. The icing dries hard and shiny, and the cookies stay soft. If I want to freeze them, I wait until the icing is fully dry (usually overnight), then layer the cookies with parchment paper in a freezer-safe container.

If I’m baking ahead, I sometimes freeze the plain cookies and decorate them after thawing. I never refrigerate decorated cookies, as the moisture can cause the icing to smudge or develop condensation.

FAQs

Can I Make The Dough In Advance?

Yes, I often make the dough a day or two ahead. I roll it out between parchment paper and store it on a baking sheet in the fridge. If chilling for more than a few hours, I wrap it in plastic wrap to prevent it from drying out.

Why Did My Cookies Spread In The Oven?

The most common reason is warm dough. I always chill the dough before and after cutting out the shapes. Using room-temperature (not melted) butter and scraping the bowl during mixing also helps prevent spreading.

How Do I Keep The Royal Icing From Drying Out?

I always keep a damp towel over the bowl when I’m not using the icing. If it does start to crust, I place a damp rag over the bowl and let it sit for about 30 to 60 minutes to rehydrate the top layer.

Can I Use Liquid Food Coloring Instead Of Gel?

I prefer gel food coloring because it gives stronger colors without thinning the icing. Liquid food dye can work in a pinch, but I reduce the added water to balance the consistency.

How Long Does It Take For The Icing To Dry?

I allow the flooded icing to dry for at least 1 hour before adding details, but ideally, I let the cookies sit overnight. This ensures a smooth, dry surface that won’t smudge when touched.

Conclusion

These Royal Icing Sugar Cookies have become a must-have recipe in my baking rotation. They’re soft, flavorful, and serve as the perfect canvas for detailed icing designs. I love how the dough is easy to work with, the cookies bake up beautifully, and the icing transforms them into stunning edible art. Whether I’m making them for a party, holiday, or just because, this recipe always delivers.