sugar cookie and royal icing recipe

Written BySheba G Updated On
sugar cookie and royal icing recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

I have been making these sugar cookies with royal icing for years and they are always a hit with my family. My kids love helping me roll out the dough and cut out the shapes, and they get so excited to decorate them with the colorful icing. This recipe is perfect for holidays, birthdays, or just a fun weekend activity in the kitchen. The cookies are soft and buttery, and the royal icing dries hard so they are easy to stack and store. Plus, you can control the ingredients, so they are a little healthier than store-bought versions with less sugar and no preservatives.

Perfect Sugar Cookies with Royal Icing

Perfect Sugar Cookies with Royal Icing

4.5 from 1863 votes

These classic sugar cookies are soft, buttery, and hold their shape perfectly for decorating. The royal icing sets hard and shiny, making them ideal for holidays and special occasions.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time1 hour 30 mins (includes chilling and cooling)
Servings: 24 cookiesCuisine: InternationalCalories: 180 kcal per cookie

🥘Ingredients

For the Sugar Cookies

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract

For the Royal Icing

3 cups powdered sugar
2 tablespoons meringue powder
1/4 cup warm water (plus more if needed)
1 teaspoon vanilla extract
Food coloring (optional)

👨‍🍳Directions

1In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
2In a large bowl, beat butter and sugar together until light and fluffy, about 2-3 minutes.
3Add egg, vanilla extract, and almond extract. Beat until combined.
4Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
5Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
6Preheat oven to 375°F. Line baking sheets with parchment paper.
7On a lightly floured surface, roll out one disk of dough to 1/4-inch thickness. Cut into shapes with cookie cutters and place on prepared baking sheets.
8Bake for 8-10 minutes, until edges are just lightly golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
9To make the royal icing, combine powdered sugar, meringue powder, warm water, and vanilla extract in a bowl. Beat on low speed until combined, then increase to high speed and beat for 4-5 minutes until stiff peaks form. Add more water, a teaspoon at a time, if needed for desired consistency.
10Divide icing into bowls and tint with food coloring as desired. Transfer to piping bags or squeeze bottles. Decorate cooled cookies. Let icing set for at least 2 hours before stacking.

🔧Equipment

Electric mixer
Mixing bowls
Rolling pin
Cookie cutters
Baking sheets
Parchment paper
Piping bags or squeeze bottles

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 8g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 95mg🌾Total Carbs: 26g🥦Dietary Fiber: 0g🍬Sugars: 18g🥩Protein: 2g

📝Notes

Chilling the dough is essential for the cookies to hold their shape. For a softer cookie, bake on the lower end of the time range. Royal icing can be kept covered in the fridge for up to a week; stir well before using.

Watch Video Of How Perfect Sugar Cookies with Royal Icing Works

This sugar cookie and royal icing recipe is always a good idea for any occasion. It works well for family gatherings because everyone can help decorate and they look so impressive on a dessert table. I hope you enjoy making these cookies as much as my family does.

❓ Frequently Asked Questions About Sugar Cookies with Royal Icing

1. Can I freeze these sugar cookies?

Yes, you can freeze the baked and undecorated cookies for up to 3 months. Place them in a single layer in an airtight container with parchment paper between layers. Thaw at room temperature before decorating. You can also freeze the dough disks for up to 3 months.

2. Why did my royal icing not harden?

Royal icing needs to be made with meringue powder or egg whites to set hard. If your icing stays soft, you may have added too much water. Try adding a bit more powdered sugar to stiffen it. Also, make sure the cookies are completely cool before icing and let them dry in a cool, dry place for several hours.

3. How do I get the right consistency for flooding icing?

For flooding, you want the icing to be thin enough to spread smoothly but not so thin that it runs off the cookie. The perfect consistency is when a ribbon of icing drizzled back into the bowl disappears into the surface in about 10 seconds. Add water a few drops at a time until you reach this point.

4. Can I use this recipe for cut-out cookies?

Yes, this recipe is specifically designed for cut-out cookies. The dough holds its shape well during baking, especially if you chill it thoroughly. Use your favorite cookie cutters for holidays, birthdays, or any occasion.

5. How long will decorated cookies last?

Properly decorated cookies with royal icing can be stored in an airtight container at room temperature for up to 2 weeks. The icing acts as a sealant, keeping the cookies fresh. Do not refrigerate, as moisture can cause the icing to become sticky.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts