Description

These Royal Icing Sugar Cookies are soft, buttery, and perfect for decorating. The dough rolls out smoothly and holds its shape after baking, making it ideal for cut-out designs. Topped with glossy, customizable royal icing, these cookies are a festive favorite for any occasion, from holidays to special celebrations. The cookie base has a delicate sweetness and tender bite, while the icing provides a flawless finish for creative decorating.

Ingredients

1 cup (226 g) unsalted butter, at room temperature
1 1/2 cups (180 g) confectioner’s sugar
1 large egg, at room temperature
3 teaspoons vanilla extract
2 3/4 cups + 2 tablespoons (360 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 cups (360 g) confectioner’s sugar (for icing)
2 1/2 tablespoons meringue powder
3 to 5 tablespoons water (adjust as needed for icing consistency)

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Instructions

In a stand mixer, cream the butter and confectioner’s sugar on low speed until smooth and combined. Scrape the bowl as needed.
Add the egg and vanilla extract. Mix for 2 minutes until light and fluffy.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture and mix on low speed until the dough comes together and pulls away from the sides.
Place the dough between two pieces of parchment paper and roll to 1/4 inch thickness. Transfer to a baking sheet and chill for at least 1 hour.
Preheat oven to 400°F (204°C). Cut out shapes using cookie cutters and place them 2 inches apart on a parchment-lined baking sheet. Chill for 15 minutes.
Bake for 8–9 minutes or until bottoms are just golden. Let cool on the sheet for 2 minutes before transferring to a wire rack.
For the icing: In a mixer, combine confectioner’s sugar and meringue powder. Add water one tablespoon at a time and mix until smooth. Scrape the bowl often.
Adjust icing consistency for outlining or flooding by adding more or less water. Cover icing with a damp towel to prevent drying out while working.
Color icing as desired using gel food coloring. Pipe outlines first, let set, then flood the centers. Let cookies dry for at least 1 hour or overnight before adding details.

Notes

Chill the dough before and after cutting shapes to help cookies hold their form.
Use gel food coloring for vibrant icing without thinning the consistency.
Re-roll scraps of dough without worrying about toughness—the dough stays soft.
Use a damp towel to cover royal icing when not in use to prevent crusting.
Let iced cookies dry completely before stacking or storing.

Prep Time: 1 hour 30 minutes
Cook Time: 9 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 190
Sugar: 16g
Sodium: 65mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg